Description
This Almond Ricotta Pastry Braid is a golden, flaky delight filled with creamy ricotta, sweet honey, and a hint of lemon, all topped with crunchy almonds and a dusting of powdered sugar. Perfect for brunch or a cozy dessert.
Ingredients
- Puff Pastry Sheet: 1 sheet (about 8 oz), thawed
- Ricotta Cheese: 1 cup
- Honey: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon
- Egg: 1 large, beaten
- Sliced Almonds: 1/4 cup
- Powdered Sugar: 2 tablespoons
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ricotta, honey, vanilla extract, and lemon zest until smooth.
- Roll out the puff pastry on the lined baking sheet. Gently shape it into an even rectangle if needed.
- Spoon the ricotta mixture down the center third of the pastry. Cut diagonal strips on both sides of the filling.
- Fold the strips over the filling in a crisscross pattern to form a braid.
- Brush the braid with beaten egg and sprinkle with sliced almonds.
- Bake for 20 to 25 minutes, or until golden brown and puffed.
- Cool for 10 minutes, then dust with powdered sugar before slicing and serving.
Notes
- Keep the puff pastry cold until ready to use for best results.
- Do not overfill to avoid leaks during baking.
- Let the braid rest before slicing to set the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 8g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg