Go Back
A golden brown, flaky almond puff pastry turnover dusted with powdered sugar and topped with sliced almonds, shown on a rustic background.

Almond Puff Pastry (Quick & Easy Recipe)

This quick and easy Almond Puff Pastry recipe uses store-bought pastry and a rich, homemade almond filling to create a bakery-quality treat in under an hour. It's the perfect flaky, buttery, and impressive dessert or breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pastries
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Almond Filling (Frangipane):
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Granulated Sugar
  • 1 Large Egg
  • 1 tsp Almond Extract
  • 1/2 tsp Vanilla Extract
  • 1 cup Almond Flour finely ground
  • 1 tbsp All-Purpose Flour
For the Pastry:
  • 1 sheet Puff Pastry thawed
  • 1 Large Egg for egg wash
  • 1/4 cup Sliced Almonds for topping
  • 2 tbsp Powdered Sugar for dusting

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Hand Mixer or Whisk

Method
 

  1. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, almond extract, and vanilla extract. Fold in the almond flour and all-purpose flour until smooth.
  2. Preheat oven to 400°F (200°C). Unfold the puff pastry sheet and cut into six equal rectangles. Spread the almond filling on each rectangle, leaving a border. Whisk an egg with 1 tbsp of water for an egg wash and brush it on the borders.
  3. Fold each pastry over to create a turnover. Use a fork to press and seal the edges firmly.
  4. Brush the tops with egg wash, sprinkle with sliced almonds, and place on a parchment-lined baking sheet. Bake for 15-20 minutes, or until puffed and golden brown.
  5. Let cool slightly before dusting with powdered sugar. Serve warm.

Notes

Keep it Cold: Work with cold puff pastry for the best results. If it gets warm, chill it for 10 minutes.
Don't Overfill: Avoid the temptation to add too much filling, as it can leak during baking.
Seal Well: Ensure the edges are sealed tightly with a fork to keep the filling inside.