Print

Flaky Almond Frangipane Puff Pastries Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

These Flaky Almond Frangipane Puff Pastries feature a crisp, buttery puff pastry filled with a smooth and rich almond frangipane filling. Enhanced with vanilla and almond extracts, and topped with toasted almond slices, they offer a perfect balance of nutty sweetness and flaky texture. Ideal as an elegant dessert or sophisticated snack.

Ingredients

Scale

Frangipane Filling

  • 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

Puff Pastry

  • 1 large rectangular puff pastry sheet (13 oz / 375 g)

Toppings

  • 1/2 cup (50 g) toasted almond slices
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare the frangipane mixture: In a medium bowl, blend the softened butter, sugar, vanilla bean paste, and almond extract using a spatula. Mix until the mixture is smooth and well combined, taking care not to whisk to avoid incorporating excess air.
  3. Add eggs and almond flour: Incorporate one whole egg plus one egg white into the mixture and mix until fully combined. Reserve the second egg yolk for brushing later. Stir in the almond flour until you achieve a smooth, thick but spreadable paste. Transfer this frangipane into a piping bag without a tip.
  4. Prepare puff pastry: Unfold the puff pastry sheet and gently roll it out if necessary to form a 10 x 15 inch rectangle. Cut the pastry into six squares, each approximately 5 inches on each side.
  5. Apply egg wash and pipe filling: Beat the reserved egg yolk with 1 tablespoon of water to make the egg wash. Brush the edges of each pastry square with this egg wash to help seal the pastry.
  6. Assemble pastries: Pipe the almond frangipane diagonally across the center of each pastry square. Fold two opposite corners over towards the center so that they overlap slightly but still allow some filling to peek out at the tips. Brush the tops of the pastries with more egg wash and sprinkle generously with toasted almond slices.
  7. Bake: Arrange the pastries on the prepared baking sheet and bake in the preheated oven for 18–22 minutes, until the pastries are golden brown, puffed up, and cooked through. Check around 15 minutes to adjust the position of the baking sheet if they are browning too fast or too slowly.
  8. Cool and serve: Remove from oven and allow the pastries to cool for about 5 minutes. Dust with powdered sugar before serving for an elegant finish.

Notes

  • Ensure butter is softened to room temperature for easy mixing.
  • Be careful not to overmix the frangipane to maintain its smooth texture.
  • Use fresh puff pastry for best results; thaw it properly if using frozen.
  • Keep an eye on the pastries during baking to avoid over-browning.
  • These pastries can be served warm or at room temperature and pair well with coffee or tea.

Keywords: almond frangipane, puff pastry, almond pastries, French dessert, nutty filling, flaky pastry, baked pastries

Find it online: https://yumwithmia.com/flaky-almond-frangipane-puff-pastries-recipe/