Delicious, flaky puff pastry braid with a creamy ricotta almond cheesecake filling!
I could not wait to share this delicious ricotta almond cheesecake braid. It’s kind of like a strudel but so much better. The flaky puff pastry is stuffed with creamy almond-flavored ricotta and crisscrosses on top to create a beautiful dessert.
Not only does it look fancy, but it’s easy to make. This recipe even helps you make two at a time. You can serve them both or freeze one for later. The soft puff pastry, rich cheesecake filling, slight crunch from the almonds, and sugary topping are a true delight. It’s perfect for a Sunday brunch with family!
Why is this perfect for breakfast or dessert?
Light, puffy,
flaky pastry,
Thick, rich, creamy
Almond cheesecake filling,
Crunchy, nutty almonds
Sweet, crisp topping.
What do I need for the braid?
Puff pastry – thaw the puff pastry in the fridge overnight, then sit it on the counter an hour before using it to come to room temperature. This will make it easier to roll out to the size you need.
Heavy whipping cream -I’ve found this works well with helping the pastry to brown and has a better flavor than eggwash.
Sliced almonds -these are traditional and add a mild nutty crunch.
What goes in the cheesecake filling?
Whole milk ricotta cheese -look for the best quality, full-fat ricotta you can find. Full-fat versions are thick and creamy and not watery. If you don’t use a good-quality ricotta, your filling could end up grainy, watery, and ruined.
Cream cheese -this gets nice and soft when you leave it at room temperature for at least an hour. This will help it blend easily with the other filling ingredients.
Sugar -adds sweetness to balance the tanginess of the cream cheese.
Egg yolk -using just the yolk helps create the perfect texture for the creamy filling.
Almond extract -adds delicious nutty almond flavor.
Vanilla extract -enhances the almond flavor to create a delicious filling.
Cinnamon -adds a hint of warm spiciness.
What are some topping options?
Granulated sugar -this helps brown and create a sweet crisp on top of the fluffy pastry.
Honey for drizzling on top -if you prefer a moist, sticky topping, honey is the perfect choice.
How do I make the cheesecake filling?
In a large mixing bowl, combine the ricotta cheese, cream cheese, sugar, egg yolk, vanilla, and almond extract and beat together until smooth.
How do I layer in the filling?
Lightly flour your work surface and roll each puff pastry sheet out to about 12 x 15 inches. Place each puff pastry sheet onto a parchment paper, and cut an even number of diagonal slits on each side of the pastry (see video). Divide the filling between the two pastries and spread it down the center of each pastry. Sprinkle some cinnamon over the filling.
How do I create the braid on top?
Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid. Brush the pastry with heavy cream. Then, top and tuck sliced almonds into the braid. Sprinkle with granulated sugar and place the braids on two baking trays. Transfer them to the freezer to chill while the oven heats.
How long do I bake the pastry?
Heat the oven to 400 °F, 200 °C. If your oven runs too hot, reduce the heat to 350 °F, 180 °C, and bake slightly longer. Bake the braid on the center rack of the preheated oven for about 35 minutes or until puffed and golden.
What if I prefer a stickier topping?
Skip adding the granulated sugar topping. Once the pastry is finished baking, let it cool for 15 minutes, and then drizzle honey on top. Sprinkle cinnamon on top and serve warm. So delicious!
How do I freeze the braid for later?
The puff pastry braids will keep fresh frozen for up to 2 months. After creating the braid with the raw puff pastry, chill it in the freezer until it is frozen solid, then wrap it with a few layers of plastic wrap. Bake from frozen as per the recipe’s instructions. It will take an additional 15 minutes to bake from frozen.
What’s the best way to serve cheesecake braid?
I love cheesecake, so I also love anything that tastes like cheesecake. It’s why I have so many cheesecake desserts on my channel. Have you tried my cherry cheesecake turnovers, no-bake Biscoff cheesecake trifles, or individual baklava cheesecakes? They are so good, and I serve them all with a hot cup of Greek coffee. Kali Orexi!
Watch the Video
Ricotta Almond Cheesecake Braid
This flaky puff pastry braid with a creamy ricotta almond cheesecake filling is so delicious. Perfect for a Sunday brunch!
Ingredients
- 1 package (1.1 lbs/490g) puff pastry (2 sheets)
- 3/4 cup sliced almonds
- 8oz (230g) whole milk ricotta cheese
- 8 oz (230g) cream cheese at room temperature
- 1 cup sugar
- 1 egg yolk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- cinnamon
- honey for drizzling on top (optional)
- 1/4 cup heavy whipping cream
- granulated sugar for garnish
Instructions
Thaw the puff pastry at room temperature.
Make the Filling: In a large mixing bowl, combine the ricotta cheese, cream cheese, sugar, egg yolk, vanilla, and almond extract and beat together until smooth.
Assemble the Braid:
Lightly flour your work surface and roll each puff pastry sheet out to about 12 by 15-inches.
Place each puff pastry sheet onto a parchmnt paper.
Cut an even number of diagonal slits on each side of the pastry (see video).
Divide the filling between the two pastries and spread it down the center of each pastry. Sprinkle some cinnamon over the filling.
Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
Brush the pastry with heavy cream and top with the sliced almonds. Tuck them into the braid.
Sprinkle the top with granulated sugar and place the braids on 2 baking trays and transfer them to the freezer to chill while the oven heats.
Heat the oven to 400 °F, 200 °C. (if your oven runs too hot, reduce the heat to 350 °F, 180 °C and bake a little bit longer)
Bake the braid on the center rack of the preheated oven for about 35 minutes or until puffed and golden.
Serve warm with Greek coffee.
Kali Orexi!
Notes
Freezer Instructions: the puff pastry braids will keep fresh frozen for up to 2 months. Chill them in the freezer until frozen solid. Wrap with a few layers of plastic wrap. Bake frozen as per the recipe's instructions. They will take an additional 15 minutes when baked frozen.
Honey Instructions: Skip adding the granulated sugar topping. Once the pastry is finished baking, let it cool for 15 minutes and then drizzle honey on top. Sprinkle cinnamon and serve warm.
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