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Cherry Almond Braid

Author: Lisa Longley

Ingredients

  • 1/2 cup cherry pie filling
  • 1/4 cup almond filling
  • 1 egg white
  • puff pastry thawed
  • 1/2 cup powdered sugar
  • 1 TBSP milk

Instructions

  • Preheat your oven to 350 degrees.
  • Line a baking sheet with a silicon mat or a parchment paper.
  • On the flaps of the puff pastry that you folded open after thawing, make cuts towards the middle with a pizza cutter, about an inch apart.
  • Line the middle of the puff pastry with the almond filling and then cover with the cherry filling. You may not use all of the cherry filling.
  • Pull one cut piece over the middle, covering the pastry, then pull another cut piece from the other side of the puff pastry over the middle. Come back and grab another cut piece from the side you started with. Then take another piece from the other side. Repeat, working your way down the puff pastry.
  • Brush the top of the pastry with egg white.
  • Bake for 32 to 35 minutes or until the pastry is golden brown.
  • While baking, whisk together the powdered sugar and the milk to create a glaze. Once you remove the pastry from the oven, let it cool slightly and then pour the glaze over the top.