Flaky Sweet Almond Pastry is the kind of bake you pull out when you want something simple, crisp, and a little special. Think buttery layers that shatter softly, a cozy almond filling, and a gentle sweetness on top. No fuss. Just a straightforward pastry you can assemble without breaking a sweat, then enjoy warm with coffee or tea.

Ingredients for this Flaky Sweet Almond Pastry

Pastry

2 sheets puff pastry, thawed but still cold (about 450 g total)

Almond filling

6 tbsp (85 g) unsalted butter, softened
1/3 cup (65 g) granulated sugar
1/4 cup (50 g) light brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1 cup (100 g) almond flour
1 tbsp all-purpose flour or cornstarch
Pinch of fine salt
Optional: fine zest of 1/2 orange or lemon

To finish

1 egg beaten with 1 tbsp water for egg wash
1/2 cup (45 g) sliced almonds
2 tbsp turbinado or granulated sugar
Optional: powdered sugar for dusting or 2 tbsp warm honey for glazing

Instructions

Line a large baking sheet with parchment. Heat the oven to 400°F (200°C). Breathe. You got this.
Make the almond filling. In a bowl, cream the butter with both sugars until smooth and a little fluffy. Beat in the egg, vanilla, and almond extract. Add almond flour, the flour or cornstarch, salt, and citrus zest if using. Mix until it’s a thick, spreadable paste. Pop it in the fridge for 10 minutes while you prep the pastry.
Unfold one sheet of puff pastry on a lightly floured surface. If needed, gently roll to about 10 x 12 inches. Transfer to the lined tray.
Spread the chilled almond filling over the pastry, leaving a 1-inch border all around. Picture a neat frame. It doesn’t need to be perfect.
Lay the second sheet of puff pastry on top. Press the edges together with your fingers, then crimp with a fork. Chill the whole tray for 15 minutes, so the layers stay flaky.
Brush the top with egg wash. Sprinkle with sliced almonds and sugar. Using a sharp knife, lightly score the surface in a crisscross pattern and snip 3 small vents to let steam escape.
Bake 22 to 28 minutes, until puffed and deep golden. If the edges brown too fast, tent loosely with foil and keep going until the center is set.
Cool on the tray for 10 to 15 minutes. Dust with powdered sugar or brush with warm honey for a soft shine. Slice into 8 to 10 squares and serve slightly warm. The first bite crackles a little. That’s the good part.

Cook and Prep Times

Prep time: 20 minutes
Chill time: 25 minutes total
Bake time: 22 to 28 minutes
Total time: about 1 hour 10 minutes
Yield: 8 to 10 servings

Nutritional information

Approximate values per serving if cut into 10 pieces. These are estimates, so treat them as a guide rather than a promise.

Calories: ~420
Fat: ~28 g
Carbohydrates: ~38 g
Protein: ~7 g
Sugars: ~16 g
Fiber: ~3 g
Sodium: ~160 mg

Frequently asked questions

Can I make this ahead?

Yes. Assemble the pastry fully, then cover and chill up to 24 hours. Bake straight from the fridge. You can also bake it, cool completely, and rewarm at 325°F (165°C) for 8 to 10 minutes. It crisps back up nicely.

Can I use almond paste instead of almond flour?

You can. Crumble 7 to 8 oz (200 to 225 g) almond paste and cream it with the butter and egg until smooth. Reduce the sugars slightly, since almond paste is sweet. Keep the almond extract light or skip it.

How do I keep the pastry from getting soggy?

Cold dough and a hot oven are your best friends. Chill the assembled pastry before baking, vent the top so steam can escape, and bake until the bottom is well browned. If your oven runs cool, preheat the baking sheet too and slide the pastry onto it for extra bottom heat.