Flaky Almond Frangipane Puff Pastries Recipe

Introduction

These Flaky Almond Frangipane Puff Pastries are a delightful treat combining buttery puff pastry with a rich almond filling. Perfect for a sophisticated breakfast or an elegant dessert, they offer a crisp exterior and a soft, nutty interior.

Ingredients

• 4 tablespoons (65 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla bean paste (or extract)
• 1/2 teaspoon almond extract
• 2 large eggs, divided
• 2 cups (200 g) almond flour
• 1 large rectangular puff pastry sheet (13 oz / 375 g)
• 1/2 cup (50 g) toasted almond slices
• Powdered sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, combine the softened butter, sugar, vanilla, and almond extract. Mix with a spatula until smooth and well combined, avoiding whisking to prevent too much air incorporation.
3. Step 3: Add one whole egg and one egg white to the mixture, reserving the second yolk for the egg wash. Mix until incorporated. Stir in almond flour until you get a smooth, thick but spreadable paste. Transfer this filling to a piping bag without a tip.
4. Step 4: Unfold the puff pastry sheet and roll it out if necessary to a 10 by 15 inch rectangle. Cut into six squares, approximately 5 inches on each side. Beat the reserved egg yolk with 1 tablespoon of water and brush the edges of each pastry square with this egg wash.
5. Step 5: Pipe the almond frangipane diagonally across the center of each square. Fold two opposite corners towards the center, overlapping slightly so a bit of filling is visible at the tips. Brush the tops with more egg wash and sprinkle with toasted almond slices.
6. Step 6: Place the pastries on the prepared baking sheet and bake for 18–22 minutes, until golden brown and puffed. Check after 15 minutes and adjust the baking sheet position if needed to ensure even browning. Let cool for 5 minutes, dust with powdered sugar, and serve.

Tips & Variations

• Use fresh almond flour for the best flavor and texture in the filling.
• For extra crispiness, chill the filled pastries in the fridge for 10 minutes before baking.
• Substitute vanilla bean paste with vanilla extract if not available, though paste provides a richer flavor.
• Try adding a thin layer of apricot jam beneath the frangipane for a fruity twist.

Storage

Store leftover pastries in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for about 5-7 minutes to restore crispiness. Avoid microwaving as it may soften the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the almond filling in advance?

Yes, you can prepare the almond frangipane up to one day ahead and keep it refrigerated in an airtight container.

What if I don’t have almond flour?

Finely ground blanched almonds can be used as a substitute, but make sure they are processed well to maintain a smooth filling texture.

Flaky Almond Frangipane Puff Pastries Recipe

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These Flaky Almond Frangipane Puff Pastries are a delightful blend of buttery puff pastry filled with a sweet, nutty almond frangipane cream. Topped with toasted almond slices and a dusting of powdered sugar, they offer a perfect balance of crispiness and rich almond flavor, making a sophisticated treat for breakfast, dessert, or an elegant snack.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Almond Frangipane Filling

• 4 tablespoons (65 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla bean paste (or extract)
• 1/2 teaspoon almond extract
• 2 large eggs, divided
• 2 cups (200 g) almond flour

Puff Pastry

• 1 large rectangular puff pastry sheet (13 oz / 375 g)
• 1/2 cup (50 g) toasted almond slices

Finishing

• Powdered sugar, for dusting

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the pastries do not stick and bake evenly.
2. Make the Frangipane Filling: In a medium bowl, combine the softened unsalted butter, granulated sugar, vanilla bean paste, and almond extract. Mix gently with a spatula until the mixture is smooth and well combined, avoiding whisking so as not to incorporate excess air which can affect texture.
3. Add Eggs and Almond Flour: Incorporate one whole egg and one egg white into the mixture, reserving the second yolk for an egg wash later. Stir until evenly mixed, then add almond flour and blend until the filling becomes smooth, thick, and spreadable. Transfer this almond frangipane filling into a piping bag without a tip for easy application.
4. Prepare the Puff Pastry: Unfold the puff pastry sheet on a lightly floured surface and roll it gently to form a 10 by 15 inch rectangle if needed. Cut the rectangle into six equal squares, each about 5 inches on each side. In a small bowl, beat the reserved egg yolk with 1 tablespoon of water to create an egg wash.
5. Assemble the Pastries: Brush the edges of each puff pastry square lightly with the egg wash. Pipe the almond frangipane diagonally across the center of each square. Fold two opposite corners toward the center, overlapping slightly so that a bit of the filling peeks out from the tips. Brush the tops of pastries with more egg wash and generously sprinkle toasted almond slices on top.
6. Bake and Finish: Arrange pastries on the prepared baking sheet and bake in the preheated oven for 18 to 22 minutes or until the pastries are puffed up and golden brown. Check after 15 minutes; if browning too quickly, move the baking sheet down, or move it up if they appear too pale. Allow pastries to cool for 5 minutes, then dust lightly with powdered sugar before serving.

Notes

• Do not whisk the butter mixture to avoid incorporating excess air, which can change the texture of the filling.
• Be careful when folding the corners to avoid sealing the filling completely; a little showing at the tips makes for a prettier presentation.
• Toast the almond slices beforehand to enhance their flavor and crunch.
• Ensure the puff pastry is cold before cutting to maintain flakiness.
• Use vanilla bean paste if available for a more intense vanilla flavor compared to extract.

Keywords: Almond Frangipane, Puff Pastry, Almond Pastries, French Pastry, Flaky Pastries, Sweet Pastries, Almond Cream Filling