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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.

Ingredients

Scale

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

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