Name: Flaky Almond Frangipane Puff Pastries Recipe
Prep time: 15 min
Cook time: PT-492431H51M19S
Total time: PT-492431H51M19S
Cuisine: French
Ingredients: 4 tablespoons (65 g) unsalted butter, softened; 1/2 cup (100 g) granulated sugar; 1 teaspoon vanilla bean paste (or vanilla extract); 1/2 teaspoon almond extract; 2 large eggs, divided; 2 cups (200 g) almond flour; 1 large rectangular puff pastry sheet (13 oz / 375 g); 1/2 cup (50 g) toasted almond slices; Powdered sugar, for dusting

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Introduction

These Flaky Almond Frangipane Puff Pastries combine buttery puff pastry with a rich almond filling for a delightful treat. Perfect for breakfast or dessert, they offer a crisp texture with a sweet, nutty center that’s sure to impress your guests.

Two golden brown triangular pastries sit on a white rectangular plate. They have a flaky, layered texture with sliced almonds scattered on top and a light dusting of powdered sugar. The pastries show some crisp edges and darker, toasted almond slices adding texture. The plate is placed on a white cloth with gray stripes over a white marbled surface. In the background, part of a black baking tray with more pastries can be seen, along with a small white bowl filled with sliced almonds and a red cup and saucer holding a spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 large rectangular puff pastry sheet (13 oz / 375 g)
1/2 cup (50 g) toasted almond slices
Powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the softened butter, sugar, vanilla, and almond extract. Mix gently with a spatula until smooth and well combined, avoiding whisking to prevent air incorporation.
Step 3: Add one whole egg and one egg white to the mixture, reserving the second yolk for the egg wash. Mix until incorporated, then stir in the almond flour until you have a smooth, thick but spreadable paste. Transfer the filling to a piping bag without a tip.
Step 4: Unfold the puff pastry and roll it out if needed into a 10 by 15 inch rectangle. Cut into six 5-inch squares. Beat the reserved egg yolk with 1 tablespoon of water to make the egg wash and brush the edges of each pastry square.
Step 5: Pipe the almond frangipane filling diagonally across the center of each square. Fold two opposite corners toward the center, slightly overlapping so some filling shows at the tips. Brush the tops with more egg wash and sprinkle with toasted almond slices.
Step 6: Arrange the pastries on the baking sheet and bake for 18 to 22 minutes until golden brown and puffed. Check after 15 minutes and adjust the oven rack if they brown too quickly or not enough. Let cool for 5 minutes before dusting with powdered sugar and serving.

Tips & Variations

Use fresh almond flour for the best texture and flavor in the frangipane filling.
For extra crispiness, chill the pastries for 10 minutes before baking.
Try adding a thin layer of apricot jam under the filling for a fruity twist.
Substitute vanilla bean paste with high-quality vanilla extract if unavailable.

Storage

Store leftover pastries in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 to 7 minutes to restore crispness before serving. Avoid refrigeration as it may soften the puff pastry.

How to Serve

The image shows two almond pastries on a white plate placed on a white marbled surface. The bottom pastry is whole with a golden-brown flaky crust topped with sliced almonds and a light dusting of powdered sugar. The second pastry is halved and positioned on top, revealing a dense pale yellow almond filling with a slightly crumbly texture. In the background, there is a red cup on a matching red saucer with a metal spoon inside, slightly out of focus. The setting has a soft, natural light highlighting the details of the pastries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just thaw it completely according to package instructions before rolling and assembling the pastries.

How do I prevent the almond filling from leaking out?

Make sure to brush the edges of the pastry squares with egg wash before folding to help seal them. Avoid overfilling the frangipane and fold corners carefully to keep the filling inside during baking.