Almond Cream Blackberry Braided Puff Pastry

Preheat the oven at 200 C/ 390 F.

Almond cream filling - combine all ingredients in a bowl - set aside.

Divide the puff pastry sheet into two. Roll each piece to a rectangle - 12 x 6-inches wide.

Transfer to a parchment paper so it's easier to move to the baking tray.

Mark the pastry at 1 ½" from both edges lengthways (see vitrdeo).

Cut off two corners (triangles) from the top and bottom - see video.

Spread a generous amount of almond cream down the center (I prefer to use a piping bag).

Then, spread a generous amount of jam over the almond cream mixture.

Using a utility knife or pizza wheel, cut slanting strips along both sides of the pastry.

Fold both ends at the top and bottom over the filling (this will prevent the filling from coming out when baking).

Braid the pastry by crossing the strips over the filling overlapping each other (see video).

When you reach the end, you can overlap any excess strips or cut them off.

Pick the pastry with the parchment paper and transfer it to the baking tray.

Brush the pastry with beaten egg.

Bake in a preheated oven for 20 to 25 minutes, or until golden brown.

Remove from the oven and let cool for at least 10 minutes - Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.

Serve warm or room temperature.