Irresistible Flaky Almond Pastries (Print version)
Flaky puff pastry folded around a rich almond filling, baked until golden, crisp, and bakery-worthy.
# Ingredients:
For the almond filling
01 -
4 tablespoons (56 g) unsalted butter, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
1 cup (100 g) blanched almond flour
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon almond extract
07 -
1/8 teaspoon fine salt
For the pastries
08 -
1 sheet puff pastry, about 13-14 oz (375-400 g), thawed but cold
09 -
1 large egg, beaten with 1 teaspoon water
10 -
1/3 cup (35 g) sliced almonds
11 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 -
Stir the softened butter and sugar until smooth. Add almond flour, 1 egg, vanilla, almond extract, and salt, then mix until thick and spreadable.
03 -
Unfold the cold puff pastry on a lightly floured surface. Roll just enough to even it out, then cut into 6 equal squares.
04 -
Spoon about 1 generous tablespoon almond filling diagonally across each square. Fold two opposite corners over the filling and press the overlap gently to seal.
05 -
Move the pastries to the prepared baking sheet. Brush the tops with egg wash and sprinkle with sliced almonds. Chill for 10 minutes if the pastry has softened.
06 -
Bake for 18-22 minutes, until puffed and deeply golden. Cool for 5-10 minutes, then dust with powdered sugar before serving.
# Good to know:
01 -
Best served warm the day they are baked.
02 -
Keep puff pastry cold for the flakiest layers.
03 -
Makes 6 bakery-style pastries.