Strawberry and Almond Frangipane Braid

 

This recipe is a perfect combination of flaky pastry – think Danishes or Palmiers, chewy almond paste and delicious strawberries. Save for easy weekend entertaining or a quick weeknight dessert, with leftovers that can also be enjoyed the next day. 

Serves 6

INGREDIENTS

  • 1 sheet frozen rolled puff pastry

  • 200g QLD Strawberries

  • ¾ cup almond meal

  • 45g cold butter or coconut oil

  • 3 tablespoons raw or demerara sugar, plus extra for sprinkling

  • 1 egg

  • 1 teaspoon vanilla extract

 

METHOD

  1. Preheat oven to 220°C with the baking rack on the middle shelf. Line a lipped baking tray with baking paper.

  2. Remove frozen puff pastry from the freezer – if using flat sheets, simply remove the plastic backing and place the sheet on the baking paper, leave to thaw for 5-7 minutes. If using puff pastry that’s been rolled up, leave to thaw first before unrolling flat onto the baking paper.

  3. Meanwhile, hull and dice strawberries. Place almond meal, cold butter or coconut oil and sugar in a small food processor and process until crumbs form. Add egg and vanilla and mix well to combine.

  4. Using a sharp knife, cut the pastry into 2cm-wide strips down both sides of the pastry sheet, leaving the middle third whole. Spread frangipane over the middle section. Top with diced strawberries. Working from top to bottom, lift the first pastry strip and overlap over the filling, followed by a strip on the opposite side – basically braiding the pastry over the filling.  Sprinkle the braided pastry with a teaspoon or so of sugar.

  5. Bake in the preheated oven for 20 minutes, or until pastry is golden. Remove from oven and set on a wire rack to cool slightly before slicing with a serrated (bread) knife.

  6. Any leftovers will keep in the fridge for up to 3 days.    

 

ABOUT WHOLESOME COOK

Martyna is a published food writer, food stylist, photographer and content creator who loves fresh produce; creating simple recipes for delicious meal times and snacks. Over the last 10 years, she has created mouth-watering content for food magazines, cookbook publishers, retailers, health and wellness websites and various food brands. She shares many of her creations, adaptable for various dietary needs, on her Instagram and on the blog, Wholesome Cook.