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
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. - 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.
- 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.
- 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.
- Add the Finishing Touches:
- Brush the tops of the pastries with the beaten egg. Sprinkle with sliced almonds if desired.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
- 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.