IILOCAL RECIPESII
Cranberry & Almond Croissant Braid
The holidays are the perfect time to enjoy our favorite foods. A delectable breakfast option is a cranberry and almond croissant braid. The filling is almond cream with cranberry cream cheese. Try this recipe supplied by Teresa Brandow of Avocado Bleu for a savory morning treat. INGREDIENTS: (Everything should be room temperture) 1 package of refrigerated croissant dough (or Danish dough if you can find it). For the almond cream: 1/4 cup almond paste 1/4 cup almond flour 1/4 cup powdered sugar 2 eggs For the cranberry filling: 1/4 cup cream cheese 1/8 cup sugar 1 egg 1 teaspoon lemon zest 2 tablespoons of cranberries Egg Wash 1 egg yolk
MAKE THE ALMOND CREAM: Add all ingredients to a bowl of a mixer. Whip on medium and then high speed until fluffy and thoroughly combined, scraping down the bowl often. Set aside. MAKE THE CRANBERRY CREAM CHEESE FILLING: Add all ingredients except cranberries to a bowl. Mix together with a until well blended. Fold in cranberries. ASSSEMBLE: • Roll out the dough and cover the center third with the almond cream. • With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom. • Add the cranberry cream cheese mixture to the center. Make the “braid” folds. •B rush on egg wash and bake for about 20 minutes in a preheated oven at 325 degrees. • Garnish with powdered sugar, cranberries, and sliced almonds when cool.
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