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Almond Pastry Recipe

Almond Pastry Recipe
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★★★★★

4.7 from 25 reviews

This Almond Pastry recipe features a flaky, buttery crust enveloping a rich, sweet almond filling. Finished with a delicate almond glaze and topped with sliced almonds, these pastries make a perfect elegant breakfast treat or dessert. The step-by-step folding technique ensures a light, layered texture reminiscent of classic European almond pastries.

Ingredients

Scale

Pastry Dough:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp salt
  • 1 cup cold unsalted butter, cubed
  • ¼ cup ice water
  • 1 egg (for egg wash)

Almond Filling:

  • 1 cup almond flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 tsp almond extract
  • 2 tbsp all-purpose flour
  • 1 pinch salt

Glaze and Garnish:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp almond extract
  • ¼ cup sliced almonds (for garnish)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt to evenly combine all dry ingredients for the dough.
  2. Incorporate Butter: Add the cold cubed butter to the flour mixture and use a pastry cutter or fingertips to work it in until pea-sized lumps form, creating the base for a flaky dough.
  3. Add Water: Slowly drizzle the ice water into the mixture, gently mixing until the dough just comes together without being overly wet.
  4. Chill Dough: Shape the dough into a rectangle, wrap tightly with plastic wrap, and refrigerate for 30 minutes to rest and firm up.
  5. Roll Dough: On a floured surface, roll out the chilled dough into a 10 by 15-inch rectangle preparing for the folding process.
  6. Fold Dough: Fold the dough into thirds like a business letter, then rotate it 90 degrees to prepare for lamination.
  7. Repeat Folds: Roll out and fold the dough two additional times to create flaky layers essential for a light pastry texture.
  8. Rest Dough: Wrap the folded dough and refrigerate for at least 1 hour, or preferably overnight, to allow gluten relaxation and chilling.
  9. Cream Butter & Sugar for Filling: In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes, to create an airy filling base.
  10. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate them into the butter mixture.
  11. Add Flavor: Stir in the almond extract to impart the characteristic almond flavor to the filling.
  12. Combine Filling Ingredients: Gently fold in the almond flour, all-purpose flour, and a pinch of salt until the mixture is smooth and homogenous.
  13. Chill Filling: Place the almond filling in the refrigerator while you prepare the dough for assembly to keep it firm.
  14. Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
  15. Roll Pastry: Roll the chilled dough to approximately 1/8-inch thickness, ensuring even thickness for uniform baking.
  16. Cut Squares: Cut the rolled dough into 4×4 inch squares, or 5×5 inches if you prefer larger pastries.
  17. Add Filling: Place about a tablespoon of almond filling in the center of each square to ensure a generous filling.
  18. Shape Pastries: Fold the dough corners towards the center or roll into croissant shapes, sealing the edges gently to encase the filling.
  19. Apply Egg Wash: Brush each pastry with the beaten egg to promote a glossy, golden-brown crust during baking.
  20. Add Almonds: Sprinkle sliced almonds on top of each pastry for crunch and beautiful appearance.
  21. Bake Pastries: Bake in the preheated oven for 20-25 minutes or until golden brown and puffed up.
  22. Cool Pastries: Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  23. Mix Glaze: Whisk together powdered sugar, milk, and almond extract until smooth to prepare the finishing glaze.
  24. Drizzle Glaze: Drizzle the glaze over the slightly cooled pastries to add sweetness and an attractive finish.
  25. Serve & Enjoy: Serve the almond pastries warm or at room temperature for best flavor and texture.

Notes

  • For a flakier crust, ensure the butter stays cold throughout the lamination process.
  • Refrigerate dough adequately to prevent shrinking during baking.
  • Use almond extract sparingly, as it has a strong flavor.
  • Pastries can be stored in an airtight container for up to 2 days or frozen for up to 1 month.
  • Brush with egg wash just before baking for a shiny, golden finish.
  • Adjust milk in the glaze to achieve desired consistency for drizzling.

Nutrition

Keywords: almond pastry, flaky pastry, almond filling, breakfast pastry, dessert recipe, laminated dough, almond glaze

Find it online: https://chefmilacook.com/almond-pastry-recipe/