Flaky Almond Frangipane Puff Pastries Recipe

Introduction

Flaky Almond Frangipane Puff Pastries combine buttery puff pastry with a rich almond filling for a deliciously elegant treat. These pastries are perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

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 bean paste, and almond extract. Mix gently with a spatula until smooth and well combined, avoiding whisking to prevent adding air.
3. Step 3: Add one whole egg and one egg white to the mixture, reserving the second yolk for the egg wash. Stir until incorporated. Then, add the almond flour and mix until a smooth, thick but spreadable paste forms. Transfer this to a piping bag without a tip.
4. Step 4: Unfold the puff pastry sheet and, if necessary, roll it out to a 10 x 15 inch rectangle. Cut the dough 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 square with this egg wash.
5. Step 5: Pipe the almond frangipane diagonally across the center of each pastry square. Fold two opposite corners toward the center, allowing them to overlap slightly so that some of the filling is still visible at the tips. Brush the tops with more egg wash and sprinkle with toasted almond slices.
6. Step 6: Arrange the pastries on the prepared baking sheet and bake for 18–22 minutes until golden brown and puffed. Check at 15 minutes; if browning too quickly, move the baking sheet down in the oven, or up if they are not browning enough. Let cool for 5 minutes before dusting with powdered sugar and serving.

Tips & Variations

• For extra flavor, try adding a tablespoon of orange zest to the frangipane filling.
• If you don’t have almond flour, finely ground blanched almonds can be used as a substitute.
• Make sure the butter is softened but not melted to ensure the right texture in the filling.
• Serve warm for the best flavor and flaky texture.

Storage

Store any leftover pastries in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven (about 300°F / 150°C) for 5–7 minutes to restore flakiness. These pastries are best enjoyed fresh but can be frozen for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond filling ahead of time?

Yes, the frangipane filling can be made a day ahead and refrigerated. Let it come to room temperature before piping onto the puff pastry.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with an equal amount of vanilla extract. While the flavor is slightly different, it will still provide a lovely aroma and taste.

Flaky Almond Frangipane Puff Pastries Recipe

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Learn how to make delicate and flaky Almond Frangipane Puff Pastries featuring a rich almond filling encased in buttery puff pastry, topped with toasted almond slices and a dusting of powdered sugar. Perfect for an elegant snack or dessert.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 large puff pastries 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Pastry

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

Instructions

1. Prep the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Make the almond frangipane filling: In a medium bowl, combine the softened butter, granulated sugar, vanilla bean paste, and almond extract. Mix gently with a spatula until smooth and well incorporated, taking care not to whisk and incorporate too much air.
3. Add eggs and almond flour: Add one whole egg and one egg white to the butter mixture, reserving the second egg yolk for the egg wash. Stir until combined, then fold in the almond flour, mixing until you achieve a smooth, thick but spreadable paste. Transfer this filling into a piping bag without a tip.
4. Prepare the puff pastry: Unfold the puff pastry sheet and roll it out if necessary to form a 10 x 15 inch rectangle. Cut into six equal squares, each about 5 inches on each side.
5. Apply egg wash and pipe filling: Beat the reserved egg yolk with 1 tablespoon of water to make an egg wash. Brush the edges of each pastry square with the egg wash to help the corners stick together. Pipe the almond frangipane filling diagonally across the center of each square.
6. Shape the pastries: Fold two opposite corners of each pastry square toward the center, overlapping slightly so some filling remains visible at the tips. Brush the tops with more egg wash, then sprinkle with toasted almond slices.
7. Bake: Arrange the pastries on the prepared baking sheet and bake for 18–22 minutes, until they are golden brown and puffed. Check after 15 minutes and adjust the baking sheet position if necessary to prevent over-browning or under-baking.
8. Cool and serve: Let the pastries cool on the baking sheet for 5 minutes before dusting lightly with powdered sugar. Serve warm or at room temperature for the best buttery, flaky texture.

Notes

• Do not whisk the butter mixture to avoid incorporating air, which can affect the texture of the frangipane filling.
• Ensure the puff pastry stays cold before baking to achieve maximum flakiness.
• If you prefer, you can substitute vanilla bean paste with high-quality vanilla extract.
• To toast almond slices, briefly heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
• Watch the pastries closely near the end of baking time as oven temperatures vary.

Keywords: almond frangipane, puff pastry, almond pastries, flaky pastries, French dessert, almond filling, toasted almond slices