This easy almond puff pastry is flaky and delicious. It’s filled with homemade almond paste which comes together easily in a food processor. We show you how to braid the pastry to get that fancy restaurant cafe look. Serve this almond pastry warm for breakfast or at your next party and you will have everyone talking!
Easy Almond Puff Pastry
You won’t believe how easy it is to make this easy almond puff pastry. You can use a store-bought puff pastry and allow it to thaw overnight, or refer to our easy homemade puff pastry recipe here which makes a yummy, flaky pastry. Don’t let making puff pastry intimidate you! It’s actually a fun process and can be very rewarding once that tasty dessert comes out of the oven.
This puff pastry is loaded with homemade almond paste which comes together quickly in a food processor. I’m currently using a KitchenAid food processor and loving it for making pie dough quickly as well as whipping together fresh almond butter. It can make baking so much faster and more efficient. The investment is well worth it!
You only need puff pastry, almond paste, sliced almonds, an egg, and powdered sugar for this easy almond puff pastry recipe. It’s amazing how just a few key elements can come together to make a breakfast or party dessert taste so good. And this almond puff pastry tastes just like a coffee shop pastry treat, if not better because it’s so fresh out of the oven. Plus, when you make it at home, your entire house fills with the smell of sweet almonds! Yummmmm!!!
Tips for Making an Easy Almond Puff Pastry
- If you are making the entire recipe from scratch, start with making the puff pastry dough (and you might want to make this a day before). You can make puff pastry and freeze it, or buy frozen sheets of it from the grocery. Just remember to thaw it out overnight.
- Make the almond paste base next and set aside.
- Prepare an extra large baking sheet with parchment paper. Roll out the puff pastry sheet, transfer to the parchment paper, and then cut according to the directions below.
- Break apart the almond paste with your fingers and spread it throughout the center of the dough.
- Braid the puff pastry so the almond paste is completely covered.
- Brush the top and sides of the almond puff pastry with an egg wash. Sprinkle sliced almonds on top. Bake it up and allow the entire puff pastry to turn a light golden brown. Most pastries and pies are removed from the oven too soon. Make sure the pastry is firm and golden. This will make it more flaky!
- Sprinkle with powdered sugar, slice, and enjoy warm!
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Here’s the recipe for the Easy Almond Puff Pastry:
| Prep Time | 10 minutes |
| Cook Time | 35-45 minutes |
| Servings |
Pieces
|
- 1 Egg
- 1 tbsp Water
- 7 ounces Almond Paste (see recipe for homemade almond paste below)
- 1 sheet Puff Pastry
- 1/4 cup Sliced Almonds
- 1 1/2 cups Raw Almonds
- 1 1/2 cups Powdered Sugar
- 1 Egg White
- 1 1/2 tsp Almond Extract
- 1/4 tsp Sea Salt
- 1/4 cup Coconut Sugar or Regular Sugar
- 2 tsp Pure Vanilla Extract
- 1/2 cup Powdered Sugar extra
Ingredients
Easy Almond Puff Pastry
Homemade Almond Paste
|
|
- Add almonds to food processor and process until completely fine.
- Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two.
- Add in the coconut sugar (or regular sugar) and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor. You may add 1/4 cup of powdered sugar extra at a time if the paste is runny. Add the powdered sugar and pulse in the food processor until it gathers together.
- Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or a silpat.
- Note that we use half the puff pastry dough from our original recipe. Save half in a freezer safe Ziplock bag. Use the other half of the puff pastry for this recipe. Roll the dough out to about 1/2" thick (thinner if needed) so it will fit a baking sheet. Transfer the puff pastry to the parchment paper on the baking sheet.
- Cut triangles from the left side of the pastry as shown.
- Cut 1 inch slits in the top and bottom of the puff pastry as shown. These pieces will create the braid.
- Break the almond paste up with your fingers and spread it throughout the center of the puff pastry as shown.
- Start at the right side and fold it towards the center. Then braid the pieces by simply laying them over the center and pressing the ends of the dough in.
- Fold the left end in and press down into the down to seal up the ends. Prepare egg wash by scrambling one egg with a tablespoon or two of water. Paint the egg wash onto the top of the puff pastry dough.
- Sprinkle sliced almonds onto top and sides of pastry dough. Bake in a 400 degree for about 10 minutes and then lower the temperature to 375 for another 20-30 minutes. Wait until the puff pastry turns a light golden brown. Check it often once it reaches this stage and look for the inside parts to firm up. Remove from oven. Sprinkle with powdered sugar and slice into serving sizes. Enjoy warm!!!
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Could you use almond meal to make the filling?
Hi Mandy, this looks really good! When making the almond paste are you using almonds woth the skin on? I am anxious to try your recipe!
Hi Gail,
Yes, you use the whole almond, with skin!
Hi Mary, yes since almond meal is basically ground up almonds, you can use it as the base part of the recipe. Make sure to add all the other goodies as well or it will taste really grainy and plain!
What size pan is that?
It is the extra large full size commercial grade aluminum baking pan. I keep two of these on hand so I can alternate them in the oven and also work great underneath a pie dish to catch drippings. I usually line them with parchment paper for easy clean up!
Nice Post…
Thanks for sharing this Yummy Food cooking ideas with us.
If in a rush, will a 7oz roll of Odense Almond Paste work on the Almond Puff Pastry? (I have 2 rolls left over from Christmas.)
Could you please specify the exact weight or volume of the almond meal that would be the equivalent of the 1 1/2 cup raw almonds and the exact measurements for the baking pan in inches.
This sounds absolutely delicious, and I hope to try it out asap
It’s about 6 ounces of raw almonds before they are processed in the food processor. I would have to make the recipe to measure the almond meal after being processed. The size of the baking pan is 18″ x 13″ but something close to that size should work.
I’ve never used the Odense Almond Paste, but I Googled it and looked at the images and it looks like one log of the paste will work just fine in this recipe. Let me know how it comes out!
Made it this morning. It was GOOD! I used almond paste my wife had on hand and didn’t know how much to use. I ended up using too much almond paste, which require a little more baking time, so next time (and there will be a next time), I’m going to make the paste myself. I didn’t sprinkle powdered sugar on it because my daughter made cinnamon twists with some of the pastry dough, which required drizzling some glaze on them, so I borrowed a little glaze and made them more like how La Madeleine makes their almond croissant. Next time, I will follow all directions to the letter.
Awesome! Almond Puff Pastry AND Cinnamon Twists!!! Yummm! Glad you had a good first run of them! The homemade almond paste is pretty amazing. Definitely try it with the coconut sugar if you can. It has a distinctive taste to it that really sets them apart from bakery treats! You could even split the filling recipe and try half with regular sugar and half with coconut sugar to do a family taste test!
Your recipe sounds delicious and I’ll certainly be making it. Need to lose weight first!!!
Thank you
I just made this and it’s absolutely wonderful and so easy!! My husband loves it! Thank you so much for sharing this!
You’re welcome! Glad you enjoyed!!!
I would love to make this, if using almond meal, how much would I use?
Thank you Mandy! I can’t wait to try this devine recipe…my mouth is watering as I type lol
Thanks Mel! It is so yummy! I know you will love it!
I’ve never used almond meal, but I’m guessing you would use just over 1/2 cup of almond meal. I would start with 1/2 cup and add a little more to get the mixture to thicken and come together into a paste. A few people have asked me how much of the processed almond meal to use, so I’ll need to experiment and get that exact number soon.
did you use your own made pastry it looked much thicker and longer than what I bought.
Hi Norma Jean, yes I always use my own puff pastry recipe to bake up these items. You may need to read the packaging for your particular puff pastry and use their designated temperature and bake time. If you check out the puff pastry recipe from scratch, you’ll see that there are many folds included (which creates all the layers and the “puff”). There have been a lot of questions around store bought items, so I will do a few tests with store bought puff pastry as well as the almond meal to give readers some tips. Thanks for sharing your experience.
Insanely easy and delish!! MDe tonight for Easter brunch tomorrow.
Hi. I am giving an Afternoon Tea for a bride in less than three weeks and trying to get as much as possible in the freezer. If I am very careful will this freeze well?
Hi. Can splenda natural stevia be substituted for powdered Sugar? Looks awesome
Mine came out good but the pastry wasn’t as flaky as the recipe photo appears. What would cause that? Perhaps over-kneeling or over processed in food processor? Would those things cause it to be less flaky?
How much of your recipe for the puff pastry do you use for the Almond Pastry? I used half of of your puff pastry recipe and it was way too thick! But I don’t see any instruction as to how much to use… only your comment in the blog post about setting half aside so I assumed the other half was for the almond pastry… but definitely not the case!
Hey Kathleen, yes, the key to this pastry recipe is to fold the butter layer in many times. I sometimes play with the time of kneading the dough and this can affect how the pastry comes out. Also, make sure to keep baking the pastry as it puffs and flakes out more as it starts to brown.
Hi Wendy, Yes, I only use half of the pastry recipe to make the almond pastry log. I usually freeze the other half of the dough and keep it for a family weekend. The half that you use can be rolled pretty thin, I’d say to less than 1/2 an inch.
I made mine with Pepperidge Farm puff pastry and had to knead the two sheets together. It turned out very thin and long and baked it according to the recipe for homemade puff pastry. Can’t wait to taste!
P.s. I’d post a picture, but don’t know how to!
That’s great to hear! Hope it tasted yummy!!!
I am using hazelnuts instead of almonds, I’ll let you know how it turns out. Can’t wait!
Sounds like a great alternative! Let me know how it goes!
Can this recipe be frozen?
Hi Mandy
Just came across this recipe and it looks amazing, would I be able to use already prepared marzipan or would that be too sweet? If so about how much would I use? Also if I used bought puff pastry would I also only use 1/2 the packet ?
Thank you.
This is very tasty! I just made it today, but I used store bought puff pastry. It was easy to make. I followed the diagrams for folding the braid and it looks like one you’d find in a coffee shop! Thank you for the recipe!
Hi Laura,
Yes, the puff pastry dough can be frozen and the almond paste can be frozen. Simply take them out of the freezer and thaw in the fridge the day before you assemble everything and then bake 🙂
Hey Melanie,
Yes! You can used already prepared marzipan. Of course I have a bias about my homemade version because it is AMAZING, but many folks have been doing this recipe with store bought puff pastry and marzipan and having success! If you ever make the homemade version of almond paste, let me know how it compares to the store bought version.
Hey Laurie! I’m so glad you had success with it and found satisfaction out of the end result! I always love hearing when someone enjoys baking up these treats! Keep baking!
This looks so good! DO you use this puff pastry in any other recipes?
How long can this be stored at room temp?
Hi Frances, I would suggest only storing it for 2-3 days at room temp. You could store it longer in the refrigerator (up to a week), and in the freezer for 3 months.