Description
Delightful almond pastry whispers French bakery charm, blending delicate layers with rich, nutty essence. Crisp, golden edges and silky almond filling promise a luxurious escape that welcomes you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 package (2 sheets) puff pastry, thawed
- 2 large eggs
- ½ cup (100 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 cup (100 grams) almond flour
Flour and Binding Ingredients:
- 1 tablespoon all-purpose flour
- 1 teaspoon almond extract
Garnish and Finishing Ingredients:
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds (optional)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Prepare the almond cream mixture by thoroughly blending softened butter with granulated sugar until achieving a silky, aerated consistency. Incorporate eggs individually, ensuring complete integration after each addition.
- Infuse the almond cream with almond extract, then gently fold in almond flour and all-purpose flour until the mixture transforms into a smooth, uniform texture.
- Dust a clean work surface with a light coating of flour and carefully unfurl the puff pastry sheets. Using precise knife strokes, divide each sheet into four equal geometric sections.
- Position a generous dollop of almond cream precisely in the center of each pastry square, ensuring balanced distribution.
- Execute elegant pastry folding techniques: either create triangular shapes by bringing diagonal corners together or craft intricate envelope-like configurations by connecting opposite edges.
- Meticulously seal pastry borders, employing gentle fork crimping to prevent filling leakage during baking.
- Transfer delicate pastry parcels onto a parchment-lined baking sheet, maintaining careful spacing between each piece.
- Elegantly glaze the pastry surfaces with beaten egg, creating a lustrous golden finish. Optional: Embellish with delicate sliced almonds for textural complexity.
- Position the baking sheet in a preheated oven set at 375°F (190°C), allowing the pastries to transform into golden, puffy delicacies over 20-25 minutes.
- After removing from the oven, permit pastries a brief cooling interval. Conclude by delicately dusting with powdered sugar, creating a refined, sweet presentation.
Notes
- Adjust the almond extract carefully, as its potent flavor can overpower the delicate pastry if used too generously.
- Toast the sliced almonds briefly before sprinkling to enhance their nutty flavor and add a delightful crunch to the pastry.
- Substitute almond flour with gluten-free flour blend for a celiac-friendly version, ensuring everyone can enjoy this delectable treat.
- Refrigerate the almond cream for 15 minutes before filling to make it easier to handle and prevent messy spreading during assembly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg