Flaky Sweet Almond Pastry
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
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.