This buttery, flaky, braided puff pastry is filled with delicious almond, cheese and blackberry jam. Baked until golden brown. Use store-bought puff pastry sheets or make your own from scratch.
Table of Content
These braided pastries are delicious and look pretty. The truth is these are so easy to make. Last week, I shared with you my cream cheese and strawberry braided pastry. Today, I want to share with you this one filled with almond cream and blackberry jam. You could of course mix and match these filling to create your own variations.
About this pastry
For this one, you can use store-bought puff pastry sheets or the ready to roll puff pastry dough. Alternatively, you can also use a Danish pastry dough.
One sheet of pastry would make two such braids. I highly recommend not to roll the pastry too thin. After all, you want to see those layers.
For the filling, I am using almond cream and blackberry. You can also use only almond cream or only jam. Today, I am using my fresh blackberry jam made the same way I make my mixed berry jam.
Ingredients and substitutes
- Puff pastry - You can use store-bought puff pastry sheets or make your own puff pastry from scratch.
- Almond meal - You can buy almond meal or make it your own in the food processor. I am using blanched almonds, but you can use skin on as well.
- Jam - I'm using my homemade blackberry jam. And yet, you can also use store-bought jam.
- Sugar - Jam is sweet, so the almond cream is not loaded with sugar. But, you can add a tablespoon or more if you prefer.
Step by step instructions
- Preheat the oven at 200 C/ 390 F.
- Almond cream filling - combine all ingredients in a mixing bowl - set aside.
- Divide the puff pastry into two. Roll each puff pastry to a rectangle - 12 x 6-inches wide.
- Transfer to a parchment paper, so it's easier to move to the baking tray.
- Mark the pastry at 1 ½" from both edges lengthways (see video).
- Cut off two corners (triangles) from the top and bottom - see video.
- Spread a generous amount of almond cream down the center (I prefer to use a piping bag).
- Then, spread a generous amount of jam over the almond cream mixture ( I prefer to use a piping bag).
- Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
- Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
- Braid the pastry by crossing the strips over the filling overlapping each other (see video).
- When you reach the end, you can overlap any excess strips or cut them off.
- Pick the pastry with the parchment paper and transfer it to the baking tray.
- Brush the pastry with beaten egg using a pastry brush.
- Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes - Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
- Serve warm or room temperature.
Frequently asked questions
This braided puff pastry will keep at room temperature for up to 2 days. You can keep it in the fridge for up to a week and in the freezer for up to a month.
Danish pastry also works wonderfully with braided pastry.
Fruit fillings have more moisture than jams, which can leak out of the pastry. However, you can cook the filling until all excess moisture is evaporated, cool and then use as a filling
No. You can also make this pastry with only jam in the pastry or you can also use other creamy fillings like my cream cheese filling and pastry cream.
Yes, of course. Puff pastry is eggless. You can replace the egg yolk in the almond cream filling with 1 tablespoon yogurt. And, brush the pastry with cream for a nice golden finish.
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Printable Recipe
Almond Cream Blackberry Braided Puff Pastry
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Puff pastry ((1 sheet) )
- ½ cup Jam (blackberry or mixed berry)
Frangipani filling
- ¼ cup (4 tablespoon) Butter ((½ stick) room temperature)
- ½ cup (60 g) Almond meal
- 2 tablespoon (30 g) All-purpose flour
- ¼ cup Sugar
- 1 Egg yolk
- ½ teaspoon Vanilla extract
Egg wash
- ½ Egg (beaten)
Instructions
- Preheat the oven at 200 C/ 390 F.
- Almond cream filling - combine all ingredients in a bowl - set aside.
- Divide the puff pastry sheet into two. Roll each piece to a rectangle - 12 x 6-inches wide.
- Transfer to a parchment paper so it's easier to move to the baking tray.
- Mark the pastry at 1 ½" from both edges lengthways (see vitrdeo).
- Cut off two corners (triangles) from the top and bottom - see video.
- Spread a generous amount of almond cream down the center (I prefer to use a piping bag).
- Then, spread a generous amount of jam over the almond cream mixture.
- Using a utility knife or pizza wheel, cut slanting strips along both sides of the pastry.
- Fold both ends at the top and bottom over the filling (this will prevent the filling from coming out when baking).
- Braid the pastry by crossing the strips over the filling overlapping each other (see video).
- When you reach the end, you can overlap any excess strips or cut them off.
- Pick the pastry with the parchment paper and transfer it to the baking tray.
- Brush the pastry with beaten egg.
- Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes - Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
- Serve warm or room temperature.
Recipe Notes & Tips
- Puff pastry must be kept chilled at all times. It makes it easier to work and keep the layers intact.
- Use a thick filling so it won't make the pastry soggy (using fewer liquid ingredients such as eggs, milk, will help).
- Work on parchment paper so it's easier to move the pastry around.
- If you using jam or fruit fillings, ensure they have less syrup or juices. Alternatively, leave any syrup/juices behind. This way it won't leak out of the pastry.
- Do not roll the puff pastry too thin - puff pastry is delicious as well.
- Don't add too much filling to the pastry. There must be a nice balance between the sweet, creamy center and flaky pastry.
- Bake until the pastry is golden brown but also cooked through. If necessary, tent the pastry for the last few minutes of baking.
- I am using strawberry jam, but you can also use other jams.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Amanda Wren-Grimwood
What a perfect pudding! This looks so easy to do as well so I'll have to give it a go.
Veena Azmanov
It really is so easy to make, Amanda. You must try
Jen
I cannot wait to impress my family with this! Thanks for all of your tips and tricks to getting this right.
Veena Azmanov
You are very welcome Jen
Danielle Wolter
wow - this sounds so perfect! And it looks gorgeous - what a great recipe!
Veena Azmanov
Thank you, Danielle.
Caroline
This sounds so tasty, I'm a big fan of almond in desserts and like the idea of combining it with jam. Plus crisp pastry to round it off, too - yum.
Veena Azmanov
Thanks Caroline. I hope you try it.
Helen @ family-friends-food.com
This looks beautiful! Such a gorgeous dessert from such a simple method. Thanks!
Veena Azmanov
Absolutely, Thanks Helen