Similar to an almond crescent, this braided pastry creation is so light and flaky, but is filled with a rich chocolate and almond center. It is so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy for both the novice and experienced home cook. Your friends and family will be amazed by this delightful treat.
(Makes 2 braids-6 slices each)
For the Almond Paste Filling:
One 7-ounce package of almond paste
1/2 cup butter
1/2 cup sugar
1 large egg
2 Tablespoons all-purpose flour
1 package of frozen puff pastry, thawed
Two 3.5-ounce Ghirardelli Intense Dark Hazelnut Heaven Bars*
1 medium egg, for the egg wash
For the Glaze:
3/4 cup plus 1 Tablespoon confectioners’ sugar
2 Tablespoons whole milk
1/2 teaspoon almond extract
1/2 cup sliced almonds,divided, toasted
Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add 1 egg and flour; process until smooth.
Unfold puff pastry sheets onto a parchment lined greased baking sheet.
Spread half of the almond filling mixture down the center third of one pastry sheet. Place the chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.Remove the corner pieces.
Starting from the top, fold down the flap then alternate right and left until you are close to the bottom.
Fold the bottom flap up and finish alternating between right and left. Pinch ends to seal. Tuck any extra puff pastry underneath.
Repeat with remaining pastry and filling.
Brush with egg wash and sprinkle with almond slices.Bake at 415°F / 213°C for 25 minutes or until golden brown.
Remove to a wire rack.
Combine the confectioners’ sugar, milk and almond extract. Drizzle over braids; sprinkle with additional almonds. Cut into slices and serve.
Feel free to use your favorite chocolate bar in this recipe.
You can also omit the almond paste filling, if desired.