Puff Pastry Braid with Frangipane Almond Cream

My individual Pithivier pastries, with frangipane almond cream, are a dessert I make often. The combination of crispy, golden, buttery puff pastry, and a creamy, fragrant almond cream filling, is always delightful.
This time, I’ve decided to use the same ingredients, in a different way. The braided puff pastry cakes are the tasty result of this decision.

Lemony Poppy Seeds and Frangipane Cake

Recently, I’ve baked THIS poppy seeds tart, and THESE Pithivier pastries, and, once again, I didn’t need the full amount of both types of filling. I could have easily freeze both for future use, but then decided it would be more interesting to use them to create an entirely new cake.

Individual Frangipane Pithivier Pastries

Pithivier is a classic French dish, made of two discs of puff pastry with a filling (traditionally Frangipane, a sweet almond paste) between them.