why make this recipe
Honey Almond Ricotta Breakfast Braid is a delightful way to start your day. It combines creamy ricotta cheese with the sweetness of honey and the crunch of almonds, all wrapped in flaky puff pastry. This recipe is not only easy to make but also looks impressive on the breakfast table. It is perfect for family gatherings, brunches, or just a special weekend breakfast. Plus, it can be made ahead of time and baked fresh when you’re ready to enjoy it.
how to make Honey Almond Ricotta Breakfast Braid
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 cup ricotta cheese
- 1/4 cup honey
- 1/2 cup sliced almonds
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Directions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases.
- In a bowl, mix together the ricotta cheese, honey, sliced almonds, and vanilla extract until well combined.
- Place the ricotta mixture in the center of the puff pastry, leaving about 2 inches of space on each side.
- Cut slits along the edges of the pastry, about 1 inch apart, being careful not to cut into the filling.
- Fold the slits over the filling, alternating sides to create a braid effect.
- Brush the top of the braid with the beaten egg to give it a golden finish.
- Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
- Let it cool slightly before dusting with powdered sugar, if desired, and slice to serve.
how to serve Honey Almond Ricotta Breakfast Braid
Serve your Honey Almond Ricotta Breakfast Braid warm or at room temperature. It pairs well with fresh fruit, a drizzle of extra honey, or a side of yogurt. You can cut it into slices or serve whole for guests to enjoy. This dish is perfect for a cozy breakfast or a brunch gathering.
how to store Honey Almond Ricotta Breakfast Braid
If you have leftovers, store the braid in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
tips to make Honey Almond Ricotta Breakfast Braid
- Make sure the puff pastry is completely thawed before rolling it out to avoid tearing.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the ricotta mixture.
- Feel free to swap the sliced almonds with your favorite nuts or seeds for a different crunch.
variation
You can easily customize this recipe by adding fruits like blueberries or strawberries into the ricotta mixture. Another variation is to use flavored ricotta, such as lemon or orange, for a citrusy twist.
FAQs
Can I use a different type of cheese?
Yes, you can substitute ricotta with cream cheese or mascarpone for a richer flavor.
Can I make this braid ahead of time?
Absolutely! You can prepare the braid and keep it in the fridge for a few hours before baking.
Is it necessary to add powdered sugar on top?
No, it’s optional! The braid is delicious on its own, but powdered sugar adds a nice touch for presentation.
Honey Almond Ricotta Breakfast Braid
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful breakfast braid featuring creamy ricotta, sweet honey, and crunchy almonds, wrapped in flaky puff pastry. Perfect for brunch or special occasions.
Ingredients
- 1 sheet of puff pastry, thawed
- 1 cup ricotta cheese
- 1/4 cup honey
- 1/2 cup sliced almonds
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases.
- In a bowl, mix together the ricotta cheese, honey, sliced almonds, and vanilla extract until well combined.
- Place the ricotta mixture in the center of the puff pastry, leaving about 2 inches of space on each side.
- Cut slits along the edges of the pastry, about 1 inch apart, being careful not to cut into the filling.
- Fold the slits over the filling, alternating sides to create a braid effect.
- Brush the top of the braid with the beaten egg to give it a golden finish.
- Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
- Let it cool slightly before dusting with powdered sugar, if desired, and slice to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International