Almond pastries are my go-to treat when I'm craving a flaky pastry that crackles in your mouth but has a soft, fragrant center. I've long known them in bakery windows, those golden rectangles, often still warm.
At home, it's really easy to recreate if you start with good puff pastry and a classic almond cream (the famous frangipane without pastry cream).
What I love is the contrast in the recipe: the ultra-crispy exterior, the soft, almost cake-like interior. And the almond takes on a little seasonal touch very well without betraying tradition: here, I simply add diced pear and a little orange zest.
It remains a classic almond pastry, but with a subtle freshness that works every time!
Technically speaking, it's very straightforward: cream the butter and sugar, add the egg, then the almond flour. Next, fill the pastry, seal it well, brush it with egg wash… and the oven does the rest. The only trick to remember: don't add too much cream, otherwise it will leak out and prevent the puff pastry from rising properly.
Serve them warm, that's when they're at their best! And if you like textures, you'll love them: melting almonds, juicy pear, and that flaky crust that sings when you break it.
Almond pastry
4
people19
minutes34
minutes604
kcal53
minutesA recipe for a crispy puff pastry tart filled with a almond cream . The kind of small pastry that's best eaten warm, with a golden crust and a soft, chewy center.
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Ingredients
1 all-butter puff pastry (approx. 230g each)
90g of almond flour
70g ) of soft unsalted butter (and a little extra for the baking sheet
70 g of sugar
1 egg (approx. 50g each)
1 pinch of salt
1/2 teaspoon of vanilla extract
1 pear (approx. 160g each) cut into small dice
1 finely grated zest of 1/2 an untreated orange
1 egg yolk (for glazing)
1 tablespoon of milk (to loosen the egg wash)
10g of flaked almonds
Preparation steps
- Preheat the oven to 190°C (fan oven). Lightly grease a baking tray, or use baking paper.
- Prepare the almond cream: In a bowl, work the softened butter with the sugar and a pinch of salt until creamy. Add the egg and mix. Stir in the ground almonds and vanilla. Add the orange zest. You should obtain a thick, firm cream.
- Cut the pear into small dice (5-7 mm). Quickly pat it dry with paper towels if it releases a lot of juice: this prevents the pastry from becoming soggy.
- Unroll the chilled puff pastry. Cut it into 8 equal rectangles (you will make 4 pastries, so 2 rectangles per pastry).
- On four rectangles, place the almond cream in the center, leaving a 1.5 cm border all around. Use about a quarter of the cream per pastry. Distribute a few diced pears over the cream, leaving a border.
- Lightly dampen the edges with a little water using your finger. Cover with the 4 remaining rectangles. Seal by pressing all around, then crimp the edges with the back of a knife (making small notches) for a clean finish.
- Mix the egg yolk with the milk. Brush the pastries with the mixture, being careful not to let it drip down the sides (otherwise the puff pastry will stick and won't rise as well). Sprinkle a few slivered almonds on top.
- Using the tip of a knife, make 2-3 small slits on the top of each pastry (chimneys) to allow steam to escape.
- Bake for 32 to 36 minutes, until the pastries are well risen and dark golden brown. Let cool for 10 minutes on a wire rack before serving.
📊 Nutritional Information
1 portion (1 snack, approx. 145g)
| Nutrient | Value |
|---|---|
| Calories | 604 kcal |
| Proteins | 10g |
| Carbohydrates | 42g |
| including sugars | 20g |
| Lipids | 44g |
| including saturated fatty acids | 18g |
| Fibers | 4g |
| Sodium | 230mg |
| Vitamins | |
| Vitamin E | 25% AJR |
| Vitamin B2 | 12% AJR |
| Vitamin B9 | 10% AJR |
| Minerals | |
| Magnesium | 18% AJR |
| Phosphorus | 20% AJR |
| Calcium | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your almond paste pastries are browning too quickly, lower the oven temperature to 180°C towards the end. The key is a deep brown color (not just a light golden brown), otherwise the almond cream filling will remain too moist.
💡 Chef's Tips
Keep the dough very cold: if it softens, put it back in the freezer for 5 minutes before shaping. And for a cleaner flaky finish, avoid brushing the slices with egg wash (the egg wash makes the layers stick together).
🔄 Variations
- Almond pastry without pear: make the 100% classic version by removing the pear and zest, and increasing the almond flour to 100g.
- For a more fragrant recipe: add 1 teaspoon of orange blossom water to the almond cream.
