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Flaky Almond Frangipane Puff Pastries Recipe

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★★★★★

4.5 from 122 reviews

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/flaky-almond-frangipane-puff-pastries-recipe/