Flaky Almond Pastries
These flaky almond pastries feature a golden, buttery crust that encases a rich almond-flavored filling, making them a delightful treat for any occasion.
Ingredients
Pastry and Filling Ingredients
- 4 tablespoons unsalted butter, softened Adds a creamy richness.
- 1/2 cup granulated sugar Sweetens the filling.
- 1 cup blanched almond flour Provides nuttiness and moisture.
- 1 large egg Binds the filling.
- 1 teaspoon vanilla extract Adds aromatic undertones.
- 1/2 teaspoon almond extract Intensifies the nutty flavor.
- 1/8 teaspoon fine salt Balances sweetness.
- 1 sheet puff pastry Thawed but cold.
- 1 large egg, beaten with 1 teaspoon water For glaze.
- 1/3 cup sliced almonds For topping.
- 2 tablespoons powdered sugar, for dusting A sweet finishing touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened butter and granulated sugar until smooth and creamy.
- Add the almond flour, one large egg, vanilla extract, almond extract, and fine salt to the mixture. Mix until thick and spreadable.
- Unfold the cold puff pastry on a floured surface. Roll it out slightly and cut it into six equal squares.
- Place a generous tablespoon of the almond filling diagonally across the center of each pastry square. Fold opposite corners over to seal.
- Transfer the pastries to the prepared baking sheet, brush the tops with egg wash, and sprinkle with sliced almonds.
Baking
- Bake in the preheated oven for 18-22 minutes until puffed and golden.
- Allow to cool for 5-10 minutes, then dust with powdered sugar before serving.
Notes
Chill butter and puff pastry for a flaky texture; avoid overmixing the filling; monitor baking time for perfect color.