Almond Pastry

There's something magical about biting into a perfectly made almond pastry—flaky, buttery layers giving way to a rich, almond-infused filling. This bakery-quality almond pastry recipe delivers impressive results with simple techniques.

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: European, French

Keyword: Almond Pastry, Almond pastry cake, Almond pastry desserts, Almond pastry French, Almond pastry Panera, Danish almond pastry, Solo almond pastry filling recipes

Prep Time: 30

Cook Time: 25

Chilling Time: 1 30

Total Time: 2 25

Servings: pastries

Calories: 290kcal

Cost: $5

Equipment

Rolling pin (For rolling out pastry dough)
Large mixing bowl (To mix dry ingredients and butter)
Pastry Cutter or Food Processor (For cutting butter into flour)
Baking sheets (To bake pastries evenly)
Parchment paper (Prevents sticking, easy cleanup)
Pastry brush (For applying egg wash)
Cooling rack (Ensures pastries cool evenly)
Measuring cups & spoons (For precise ingredient measurements)

Ingredients

For the Pastry Dough:

2 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
1 cup cold unsalted butter - cubed
¼ cup ice water
1 egg - for egg wash

For the Almond Filling:

1 cup almond flour
½ cup granulated sugar
½ cup unsalted butter - softened
2 eggs
1 teaspoon almond extract
2 tablespoon all-purpose flour
1 pinch salt

For the Glaze:

1 cup powdered sugar
2-3 tablespoon milk
½ teaspoon almond extract
¼ cup sliced almonds - for garnish

Instructions

In a large bowl, whisk together flour, sugar, and salt.
Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingertips to mix until pea-sized pieces form.
Drizzle in ice water gradually, mixing until the dough comes together.
Form into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
Roll chilled dough into a 10×15-inch rectangle on a floured surface.
Fold in thirds like a business letter, then rotate 90 degrees.
Roll out and fold two more times to create flaky layers.
Wrap and refrigerate for at least 1 hour (overnight for best results).
Beat softened butter and sugar until light and fluffy (about 3 minutes).
Mix in eggs one at a time, ensuring each is well incorporated.
Stir in almond extract.
Fold in almond flour, all-purpose flour, and a pinch of salt.
Refrigerate filling while rolling out the dough.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll chilled dough to ⅛-inch thick.
Slice into 4×4-inch squares (or 5×5 inches for larger pastries).
Place a tablespoon of almond filling in the center of each square.
Shape pastries by folding corners or rolling into croissants.
Brush pastries with beaten egg.
Sprinkle sliced almonds on top.
Bake for 20-25 minutes until golden brown.
Let pastries cool on the baking sheet for 5 minutes before transferring to a wire rack.
Whisk together powdered sugar, milk, and almond extract.
Drizzle glaze over slightly cooled pastries.
Serve warm or at room temperature.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition