Flaky Sweet Almond Pastry

WANT TO SAVE THIS RECIPE?

I have a deep love for pastries, and few things bring me more joy than the crunch of golden layers giving way to something nutty and sweet inside. This Flaky Sweet Almond Pastry is the perfect marriage of texture and flavor—crispy, buttery puff pastry filled with delicate almond cream and topped with toasted slivered almonds and a snowfall of powdered sugar. It’s the kind of treat that turns a regular morning into something quietly luxurious.

I’ve made this pastry for casual brunches, family gatherings, and quiet afternoons when I need something that feels a little special. What I adore most about this recipe is its simplicity. It looks like something you’d buy at a fancy patisserie, but it’s surprisingly easy to make at home. If you’ve got a sheet of puff pastry and a handful of pantry staples, you’re halfway there.

---

Why You’ll Love This Flaky Sweet Almond Pastry

This pastry hits all the right notes—crisp, tender, buttery, and sweet. The almond filling (a riff on classic frangipane) is rich without being overwhelming, and the sliced almonds add a lovely crunch. It’s incredibly versatile too—serve it with coffee, add it to a dessert tray, or wrap it up for a thoughtful homemade gift. And the best part? You don’t need to be a pastry chef to pull it off.

---

What Kind of Puff Pastry Should I Use?

For this Flaky Sweet Almond Pastry, I always reach for all-butter puff pastry when I can find it. The flavor and flakiness are unbeatable compared to versions made with shortening or oils. If you’re short on time or don’t want to deal with rolling out dough, store-bought frozen puff pastry works beautifully—just let it thaw in the fridge so it’s pliable but still cold. One standard sheet is typically perfect for this recipe.

If you’re up for it and enjoy a little kitchen adventure, homemade puff pastry takes this dessert to another level. But trust me, even with the store-bought kind, the results are exceptional.

---

Options for Substitutions

You don’t need to stress if you’re missing an ingredient or want to tweak things:

• Almond filling: No almond flour? Ground blanched almonds or even finely chopped nuts work in a pinch. For a nut-free version, try sweetened cream cheese as a substitute.
• Butter: Use plant-based butter if you need this to be dairy-free. The texture might vary slightly, but the flavor stays rich.
• Sliced almonds: You can switch these for chopped hazelnuts or pistachios for a different twist.
• Powdered sugar: Skip it or replace it with a drizzle of honey or maple syrup for a more natural touch.
• Egg wash: Use milk or a plant-based alternative to give the pastry that golden shine.

This recipe is flexible enough to play with, and I’ve had fun swapping things out depending on what’s in my pantry.

---

Ingredients for This Flaky Sweet Almond Pastry

Puff Pastry Sheet
This is the foundation of the pastry—flaky, buttery layers that bake into golden perfection. Make sure it’s thawed but still cold when you work with it to keep those layers defined.

Almond Flour
Finely ground almonds form the base of the sweet almond filling. It gives that signature nutty flavor and creamy texture we love in classic frangipane.

Unsalted Butter
Softened butter blends smoothly into the almond mixture, adding richness and helping the filling set just right as it bakes.

Powdered Sugar
Used in both the filling and on top for a dusting of sweetness, powdered sugar keeps the texture light and delicate.

Egg
An egg binds the almond filling and adds structure. You’ll also use a bit for brushing the pastry to get that golden, glossy finish.

Vanilla Extract
Just a splash rounds out the flavor of the almond filling with warmth and depth.

Sliced Almonds
These go on top for a bit of crunch and extra almond flavor. They toast beautifully in the oven and look gorgeous, too.

Salt
A pinch enhances all the other flavors—don’t skip it, even in sweet recipes!

---

Step 1: Prepare the Almond Filling

In a bowl, mix together almond flour, softened unsalted butter, powdered sugar, a beaten egg, vanilla extract, and a pinch of salt. Stir until smooth and creamy. Set aside while you work with the pastry.

---

Step 2: Roll Out the Puff Pastry

Lightly flour your surface and roll out the puff pastry into a rectangle (about 10×12 inches). You don’t need to go too thin—just enough to make it even and easy to fold.

---

Step 3: Spread the Filling

Spoon the almond mixture down the center third of the pastry, leaving about an inch of space at the top and bottom edges. Be careful not to overfill—it’ll spread as it bakes.

---

Step 4: Fold and Seal

Fold the sides of the pastry over the filling, pressing gently to seal the seam. Tuck the top and bottom edges under slightly. Flip the whole pastry seam-side down onto a parchment-lined baking sheet.

---

Step 5: Brush and Top

Lightly beat an egg and brush it over the top of the pastry for that shiny, golden crust. Sprinkle generously with sliced almonds.

---

Step 6: Bake

Place the tray in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the pastry is puffed and deep golden brown.

---

Step 7: Cool and Dust

Let the pastry cool on a wire rack. Once it’s cool enough to handle but still slightly warm, dust with powdered sugar for that beautiful finish.

---

How Long to Cook the Flaky Sweet Almond Pastry

This pastry bakes at 375°F (190°C) for 25 to 30 minutes. You’ll know it’s done when the puff pastry is deeply golden, crisp on the edges, and the almonds on top are lightly toasted. It’s important not to underbake—it needs time to puff up and fully cook through, especially with the moist almond filling inside.

---

Tips for Perfect Flaky Sweet Almond Pastry

• Keep Everything Cold: Puff pastry puffs best when it’s cold. If your kitchen is warm, pop the assembled pastry into the fridge for 10 minutes before baking.
• Don’t Overfill: Too much filling can make the pastry soggy or cause it to burst open in the oven.
• Seal the Edges Properly: Lightly pressing the seams helps keep the filling inside where it belongs.
• Use an Egg Wash: It adds that irresistible golden finish and helps the sliced almonds stick to the surface.
• Bake on Parchment: Prevents sticking and makes cleanup a breeze.
• Cool Before Dusting: Wait until the pastry is warm—not hot—before adding powdered sugar, or it will melt right in.

---

Watch Out for These Mistakes While Cooking

• Using warm puff pastry: If your dough gets too soft, it won’t puff properly and could bake up flat or greasy. Always keep it chilled until the moment you bake.
• Skipping the egg wash: That glossy, bakery-style finish depends on it—and it also helps your almonds stick.
• Overloading the filling: It may be tempting, but too much filling leads to leaks and soggy bottoms.
• Underbaking: Golden brown means flavor and texture. Pulling it too soon leaves the center doughy.
• Not venting or sealing well: Even with sealed edges, steam builds up. A tiny slit or secure seal ensures everything stays in place.
• Dusting too early: Powdered sugar melts on hot pastry—wait until it’s just warm.

---

What to Serve With Flaky Sweet Almond Pastry?

Fresh Berries

Their tartness balances the sweetness of the almond filling beautifully.

Whipped Cream or Crème Fraîche

A soft, creamy contrast to the crispy pastry—especially lovely when served warm.

Espresso or Strong Coffee

This pastry begs to be paired with a robust cup of coffee. It’s a match made in heaven.

Vanilla Ice Cream

For a dessert-style twist, a scoop of ice cream adds indulgence and contrast.

Fruit Compote or Jam

A spoonful of berry or stone fruit preserves brings a hint of acidity and extra flavor.

Sparkling Wine or Prosecco

Perfect for brunch or a celebration, it turns this pastry into an elegant treat.

Chai or Spiced Tea

The warmth of spiced tea echoes the cozy almond notes in the filling.

Greek Yogurt with Honey

A lighter option that adds a tangy counterpoint and some protein to the plate.

---

Storage Instructions

Once the Flaky Sweet Almond Pastry has cooled completely, store any leftovers in an airtight container at room temperature for up to 2 days. If you’d like to keep it fresh a bit longer, refrigerate it for up to 4 days, but note that the pastry will lose some of its crispness.

To revive that flaky texture, simply reheat individual slices in a toaster oven or regular oven at 300°F (150°C) for about 5–7 minutes. Avoid the microwave—it will soften the pastry rather than crisp it up.

If you want to prepare it in advance, you can assemble the pastry and refrigerate it (unbaked) for up to 12 hours. Bake just before serving for the best result.

---

Estimated Nutrition

Per serving (based on 8 slices):

• Calories: ~310
• Total Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 140mg
• Total Carbohydrates: 24g
• Fiber: 2g
• Sugar: 9g
• Protein: 5g

These numbers are approximate and will vary depending on the brand of puff pastry and exact ingredient measurements used.

---

Frequently Asked Questions

Can I make the almond filling ahead of time?

Yes! The almond filling can be made up to 3 days in advance. Store it in an airtight container in the fridge. Just bring it to room temperature before spreading onto the pastry.

Can I freeze the pastry after baking?

You can, but be aware the texture may soften. Wrap it tightly in foil and store in an airtight container. Reheat in the oven at 325°F (160°C) until warm and crisp again.

Is there a gluten-free option for this recipe?

Yes—use a gluten-free puff pastry (available in many specialty stores) and ensure your almond flour is certified gluten-free.

Can I add fruit to the filling?

Absolutely. Thin slices of pear or a spoonful of raspberry jam pairs beautifully with the almond filling. Just avoid anything too wet or juicy.

Why did my pastry not puff up?

It’s likely the dough got too warm, or the oven wasn’t hot enough. Make sure to keep everything cold until it hits a fully preheated oven.

Can I use marzipan instead of almond flour?

You can, but it will make the filling much sweeter and denser. If using marzipan, reduce the added sugar and blend it well with butter.

How do I make this dairy-free?

Use plant-based butter and a non-dairy puff pastry (many are vegan-friendly). Substitute the egg wash with plant milk.

Is it okay to skip the powdered sugar on top?

Of course! It’s decorative and adds a sweet touch, but the pastry is delicious without it too.

---

Conclusion

This Flaky Sweet Almond Pastry is a gorgeous little indulgence that doesn’t ask too much of you in the kitchen. It’s quick to pull together, endlessly customizable, and tastes like it came from your favorite bakery. Whether you’re baking for a special brunch or just to treat yourself on a quiet weekend morning, this recipe delivers elegance and comfort in every bite. It’s one of those bakes you’ll return to again and again—simple, satisfying, and utterly beautiful.

---

Print