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Sweet Almond Pastry

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 pastries 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: French, European

Description

This Sweet Almond Pastry is a flaky, buttery delight filled with a rich almond cream. Perfect for breakfast, brunch, or dessert, this pastry is a simple yet elegant treat that pairs beautifully with coffee or tea.

Ingredients

Units Scale

For the Almond Cream Filling:

  • 1/2 cup (100 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (100 g) almond flour
  • 2 large eggs
  • 1 tsp almond extract
  • 1 tbsp all-purpose flour

For the Pastry:

  • 1 package (2 sheets) puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 2 tbsp sliced almonds (optional, for garnish)
  • 2 tbsp powdered sugar (for dusting)

Instructions

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the Almond Cream:
    • In a medium bowl, cream together the butter and granulated sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the almond extract, almond flour, and all-purpose flour until smooth. Set aside.
  3. Prepare the Pastry:
    • Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares (for 8 pastries total).
    • Place a tablespoon of almond cream filling in the center of each square.
  4. Shape the Pastries:
    • Fold each square diagonally to form a triangle, or bring opposite corners together for a different shape. Press the edges to seal, using a fork if needed.
    • Transfer the pastries to the prepared baking sheet.
  5. Add the Finishing Touches:
    • Brush the tops of the pastries with the beaten egg. Sprinkle with sliced almonds if desired.
  6. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
  7. Cool and Serve:
    • Allow the pastries to cool for 10 minutes, then dust with powdered sugar before serving.

Notes

  • Make Ahead: The almond cream can be made a day in advance and stored in the refrigerator.
  • Storage: Store pastries in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven to restore crispness.
  • Flavored Variations: Add a dollop of fruit preserves (e.g., raspberry or apricot) with the almond cream for a fruity twist.

Find it online: https://recipe.ukfinda.com/sweet-almond-pastry.htm