It was my dad’s birthday last week and I wanted to make something for him to celebrate the occasion. He’s a breakfast kinda guy, especially breakfast baked goodies. He’s also a huge fan of anything almond-y. Do you remember my Almond Biscotti? I made those with him in mind. I’ve combined the best of both worlds and made him this sweet almond pastry.
Sweet Almond Pastry Recipe
(About 6 servings)
- 2 large eggs, divided per the directions
- 1 tablespoon water
- 6 ounces of almond paste (I used Solo.)
- 3 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1 puff pastry sheet, thawed
- sprinkling of all-purpose flour
- 1/4 cup sliced almonds
- powdered sugar (optional for dusting on top)
- Preheat the oven to 400 degrees F.
- Lay parchment paper or a silicon mat on a baking sheet and set it aside.
- In a small bowl, mix together 1 egg with the water and set it aside. (This is the egg wash.)
- In a food processor, add 1 egg, almond paste, sugar, and vanilla extract and blend until all of the ingredients are well combined and smooth.
- Very lightly flour your work surface. Unfold the thawed pastry sheet and roll it out to a 10 x 12 inch rectangle. Then place it onto the prepared baking sheet. (It’s okay if some of the pastry is hanging over the side of the baking sheet.)
- Place the short side facing you. Spoon the almond mixture on the bottom half of the pastry, keeping a 1 inch border from the edges.
- On the top half of the pastry, cut 2 inch long slits, about 1 inch apart.
- Fold the pastry over the filling.
- Seal all 4 sides by pressing the edges together with a fork.
- Brush the pastry with the egg mixture. (You will not use all of it.)
- Sprinkle the sliced almonds on top.
- Bake it in the preheated oven for 10 minutes.
- Reduce the oven temperature to 375 degrees F and bake it for an additional 20 minutes or until the pastry is a golden brown.
- (Optional) Once the pastry has cooled, sprinkle with powdered sugar.
Source: Pepperidge Farm
After you roll out the pastry dough, place it right onto the baking sheet. I find that it is easiest to prepare it this way so that you don’t have to move it again when it’s all full of almond filling.
Almond paste is mostly just ground almonds and sugar. This stuff is intense. Meaning a little of it goes a long way. Mmm, it already smells super almond-y in the kitchen.
I placed a cutting board underneath the top half of the pastry dough in order to cut the slits easily. This trick also helped me to avoid tearing the fragile dough over the edge of the pan.
And after. (Hehe, I do love my before and after shots.)
The pastry is out of this world delicious. Who doesn’t like buttery layers of fluffy pastry?
The rich almond filling is smooth, tender, and wait for it, almond-y. The toasted almonds on top add a nice crunch and enhance the almond flavors.
It’s sweet, but not overly so which is a good thing when it’s being used as breakfast if you ask me. Although feel free to go ahead and enjoy this for dessert too!
For you almond lovers, this is the bomb digity. My dad raved about this for days. Even for you so-so almond lovers (like me), this is quite delightful. Although I think my favorite part is the powdered sugar. You can’t go by me though because I’m obsessed with the stuff. Do you know how hard it was for me to do a mere sprinkle instead of coating the pastry like a winter wonderland? 😉
I included more photos than normal (and I’m sure my husband will tell me to edit some out), but I felt like a wedding photog trying to get the perfect pictures on a day that only happens once. It was almost impossible to get it down to these few.
My dad adored this almond pastry with his morning coffee and that made me happy. 🙂
Here are some other lovely almond treats.