Order by 12/17 for delivery before Christmas!

Cinnamon pear braid bread dessert made with Raven's Mulling Spice and Cinnamon pear jam and topped with glaze and sliced almonds

Cinnamon Pear Braid

  • 1 pkg. Puff pastry sheets (2 sheets), thawed
  • 1 12 oz can almond pastry filling
  • 2 cups Raven's Cinnamon Pear Jam
  • 1 egg
  • 2 TBSP heavy cream
  • 1 cup sliced almonds
  • 1 cup confectioners sugar, sifted
  • 1 tsp vanilla extract
  • 2-3 TBSP heavy cream

 

  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
  • Unfold 1 puff pastry sheet. On a lightly floured surface or parchment paper, roll the pastry into a 14-by-12-inch rectangle.
  • Cut slits 1 inch apart from the 2 sides of the pastry rectangle leaving about 4 inches down the length of the rectangle for the fillings.
  • Spread half of almond pastry filling lengthwise down the center of the pastry. Spoon half of jam over the top of the almond filling.
  • Starting at one end, fold the pastry strips over the filling on a diagonal, alternating sides to make a braid.
  • Press the ends of the strips down firmly.
  • Repeat the entire process with the second pastry sheet and the remaining almond paste and jam.
  • Place each braid on a parchment lined baking sheet.
  • Mix together the egg and heavy cream to make an egg wash.
  • Brush the puff pastries with the egg wash. Then top with sliced almonds.
  • Bake for 10 minutes at 400 degrees, then reduce the oven temperature to 350 degrees and bake for about 20-25 more minutes or until tops are lightly browned.
  • Cool for 10 minutes.
  • Mix together sifted confectioners sugar, vanilla extract and 2 tablespoons heavy cream until smooth. It may be necessary to add a little more cream to get the glaze to the perfect drizzling consistency. Drizzle glaze over the puff pastry braids.
  • Cut into slices and serve.