Almond ricotta cheesecake puff pastry braid

In a stand mixer, combine 230 g softened cream cheese, one cup granulated sugar, one teaspoon each vanilla and almond extract, a heaping cup of good full-fat ricotta and one egg yolk.

Mix on high two to three minutes until smooth; scrape down the sides and bottom.

Roll each puff pastry sheet on a lightly floured surface to about 12 inches wide and nearly 15 inches long.

With a sharp knife cut diagonal slits about one inch wide down each side.

Spread half the filling down the centre of each pastry and fold the strips over one at a time, criss-crossing, to form a braid.

Brush the top and sides with heavy whipping cream, sprinkle with sliced almonds and press them in, then sprinkle with granulated sugar; transfer to the baking pan.

Chill in the freezer a good 20 minutes so the pastry puffs; meanwhile preheat the oven to 400F.

To freeze ahead: freeze the assembled braid solid, then bag or wrap in plastic; keeps about two months. Bake unwrapped straight from the freezer, about 45 minutes, until golden and puffy.

Bake the chilled braid until golden and puffy.