Description

These flaky and buttery pastries are filled with a sweet almond cream and topped with slivered almonds for the perfect crunchy texture. A delightful treat for breakfast, brunch, or dessert! Simple yet elegant, these pastries are sure to impress your family and friends.

Ingredients

Units Scale

Pastry Dough

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Almond Cream Filling

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup almond flour
1 egg
1/2 tsp almond extract
1/4 tsp vanilla extract

Topping

1/4 cup slivered almonds
2 tbsp powdered sugar (optional, for dusting)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Almond Cream Filling:
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the almond flour, egg, almond extract, and vanilla extract. Mix until smooth.
Prepare the Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry and cut it into squares or rectangles, depending on your desired size.
Assemble the Pastries:
- Spoon a small amount of almond cream filling onto the center of each pastry piece. Fold or shape the pastry as desired (e.g., into turnovers, pinwheels, or rectangles).
- Brush the edges with beaten egg and press to seal.
Top the Pastries:
- Brush the tops with the remaining egg wash. Sprinkle slivered almonds on top.
Bake:
- Place the pastries on the prepared baking sheet. Bake for 20–25 minutes, or until golden brown and puffed.
Finish:
- Let the pastries cool slightly. Dust with powdered sugar before serving if desired.

Notes

For a more indulgent twist, drizzle with melted chocolate once cooled.
Store leftover pastries in an airtight container for up to 2 days. Reheat in the oven for a crisp texture.