Trenza de Almudévar Recipe: Sweet Aragonese Puff Pastry 2026

Trenza de Almudévar is a sweet braided pastry from Aragón, made from laminated dough wrapped around a rich pastry cream filling studded with almonds, walnuts and raisins. A thin sugar glaze sets on top, giving every slice a crisp crackle before you reach the tender, buttery layers beneath.

This is a laborious bake, because the dough has to be laminated to build up that flaky puff-pastry texture. The original takes three days to prepare since its dough is built on a sourdough starter, but this version simplifies the process so you can make it at home with far less fuss.

Every bit of effort pays off at 100 percent. Once the glaze has dried you can slice into a golden braid with a sweet, nutty heart and serve it for breakfast, as a snack, or as a dessert alongside coffee.

Ingredients for Trenza de Almudévar

Makes 10 servings.

• 125 g bread flour
• 125 g all-purpose wheat flour
• 10 g salt
• 50 g white sugar
• 15 g butter at room temperature
• 125 g water
• 5 g dry baker's yeast (or 15 g fresh yeast)
• 110 g butter for laminating
• 8 medium egg yolks
• 75 g white sugar
• 50 g water
• 50 g sliced almonds
• 50 g chopped walnuts
• 50 g raisins
• 80 g powdered sugar
• 1-2 tablespoons water

How to Make Trenza de Almudévar Step by Step

1. Knead the Dough

Start with the dough: put 125 g bread flour, 125 g all-purpose flour, 10 g salt, 50 g white sugar, 15 g room-temperature butter, 125 g water and 5 g dry yeast in a bowl. Knead for 10 minutes until you have a smooth, elastic dough, then let it rest for 30 minutes.

2. Prepare the Laminating Butter

Meanwhile, prepare the butter for laminating. Cut 110 g butter into slices about half a centimeter thick and set them on parchment paper in a square shape.

3. Flatten and Chill the Butter

Fold the parchment paper closed and use a rolling pin to flatten the butter to an even thickness. Keep it in the fridge until needed.

4. Roll Out the Dough

After the 30-minute rest, roll the dough into a rectangle about 30 x 40 cm and roughly half a centimeter thick.

5. Wrap the Butter in the Dough

Place the prepared butter slab in the center of the dough and fold the dough over it, as if hugging the butter.

6. Roll Out Again

Roll the dough out again until you have a 30 x 40 cm rectangle.

7. Fold, Turn and Roll

Fold the dough in three, give it a quarter turn and roll it out again into a rectangle.

8. Repeat the Folding

Fold the dough again, give it a quarter turn and roll it out once more.

9. Chill the Dough

Fold the dough in three and wrap it in plastic film. Put it in the fridge for 30 minutes.

10. Make the Pastry Cream

While the dough chills, make the pastry cream. Put 8 egg yolks, 75 g white sugar and 50 g water in a saucepan, mix well and cook over low heat, stirring constantly, until thickened. Take it off the heat and let it cool covered with plastic film at room temperature.

11. Roll Out the Dough One Last Time

Once the pastry cream has cooled, continue with the braid. Roll the chilled dough into a rectangle of about 40 x 50 cm.

12. Spread the Pastry Cream

Spread the pastry cream over the whole surface of the dough in an even layer.

13. Add the Nuts and Raisins

Scatter 50 g sliced almonds, 50 g chopped walnuts and 50 g raisins over the pastry cream.

14. Roll Up the Dough

Roll up the dough, pressing firmly so the nuts and raisins stick well to the pastry cream.

15. Cut the Roll in Half

Carefully cut the roll in half lengthwise with the help of a knife.

16. Braid, Proof and Bake

Braid the dough by twisting the two halves around each other and place it on a baking tray lined with parchment paper. Cover with plastic film and let it proof for about 1 hour, until it has doubled in volume. Preheat the oven to 180 °C with top and bottom heat, then bake for 30 minutes until the braid is golden.

17. Cool on a Rack

Take the braid out of the oven and leave it on a wire rack.

18. Make the Glaze

Before the braid cools, make the glaze by mixing 80 g powdered sugar with 1 or 2 tablespoons of water until you have a fluid glaze.

19. Glaze and Let Dry

Glaze the braid while it is still warm and let it dry before eating.

20. Serve

Once the glaze has dried, the braid is ready to enjoy.

Tips for the Best Trenza de Almudévar

Keep the Butter Cold

The butter slab must stay cold and firm while you work, or it will blend into the dough instead of forming layers. Return the dough to the fridge between folds if it starts to feel soft or greasy.

Roll Evenly and Gently

Roll the dough in steady, even strokes so the butter stays in a continuous layer. Pressing too hard can tear the dough and let the filling or butter escape during baking.

Glaze While Warm

Apply the glaze as soon as the braid comes out of the oven so it spreads easily and sets into a thin, crisp shell. Let it dry completely before slicing for the cleanest cut.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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