This Almond Danish Braid is so easy & makes the sweetest breakfast treat. Flaky puff pastry is brushed with butter, filled with sweet almond filling and finished with a drizzle of vanilla icing and a sprinkling of almonds. It's absolutely irresistible! Easy braiding instructions will make anyone a pro.
Thaw puff pastry dough as directed on package. This should take about 30-40 minutes.
Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
Open puff pastry sheet on a wooden cutting board and lay flat.
Using a pizza cutter, cut 2" long strips on either side of center, making them about 1" wide. You should have 8 or 9 strips on each side when done.
Remove the strips on each corner, leaving the center intact to fold over filling.
Brush melted butter on center of dough.
Top butter with ½ can almond filling and spread evenly.
Beginning at one end, fold over center flap to cover filling.
Fold over the top strip at a slight angle. Repeat with opposite side. Proceed with remaining strips until you reach the bottom set of strips.
Fold over the center flap on the bottom then fold over the last two strips.
Using a large spatula, move braid to cookie sheet.
Repeat with remaining puff pastry and filling to make second braid.
Whisk egg in a small bowl and brush on top of braids.
Bake in oven for 20 minutes.
While pastry is baking, mix all ingredients for almond or vanilla icing together. Add more confectioner's sugar if you need to thicken it or more cream if it needs to be thinner. It should be a good consistency to drizzle over braid.
Remove cookie sheets to wire rack and immediately drizzle icing over braids. Sprinkle on sliced almonds.