Cherry Almond Braid

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posted: 01/18/16

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

This Cherry Almond Braid is easy and SO delicious! The perfect pastry! Complete with a video tutorial.

The Cherry Almond Braid has a flaky golden pie crust with a gooey cherry middle that is oozing out.

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You guys!! I’m so excited! I made my first video!

The irony of this is that right after I finished editing it, I mean like right after, Nathan showed me a post that someone he went to high school with posted on Facebook basically blasting all the food videos that are popping up all over the place.

So if you are in that camp too . . . and I totally understand why you would be . . . can we please still be friends? The thing about it is that videos are kind of taking over. It’s like if you aren’t doing video you are sort of in danger of being left in the dust.

An overhead photo of the Cherry Almond Braid that has some cherry filling oozing out and glazed with some icing.

And while I think that my work is good enough to stand alone without video, there are certain recipes that I think are great in video form. Anything that has instructions that might be easily misread or might be confusing. And thins recipe has the potential to be just that.

Sooooooo, want to check out my first video??

What do you think??

I don’t plan on doing videos for all my posts, but I plan on doing more for posts that are tricky or tend to be very popular. And I might even start doing a Cooking Basics series where I show how to do things like make a roux to thicken sauces. Or how to properly cream sugar and butter. Things that the beginner cook might find helpful.

On a white plate, the Cherry Almond Braid has some cherry filling oozing and glazed with some icing.

Still friends?

This Cherry Almond Braid is amazing. It is so super simple, but it tastes like it came out of a bakery. I love the flavors of almond and cherry together. And all wrapped up in this puff pastry, its totally perfect!

An overhead photo of the Cherry Almond Braid cut into rectangular pieces showing the cherry filling oozing out.

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Cherry Almond Braid

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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.
Author: Lisa Longley

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Cherry Almond Braid

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The Cherry Almond Braid has a flaky golden pie crust with a gooey cherry middle that is oozing out.

This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Christina says

    My area grocery stores only carry Solo brand almond paste. Any ideas on how to use that instead of the filling? Thanks!

    • Lisa Longley says

      Christina, I think you can use it just the same

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