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This almond raspberry puff pastry has quickly become my favorite weekend breakfast treat when I want to impress guests without spending hours in the kitchen. The combination of creamy almond filling and tart raspberry jam nestled between flaky puff pastry creates a bakery-quality result that looks far more complicated than it actually is.
I first made these pastries for a holiday brunch and my sister in law immediately requested the recipe. Now it has become our Christmas morning tradition, with everyone gathering in the kitchen while the heavenly almond aroma fills the house.
Ingredients
- Frozen puff pastry sheets: Thawed but still cold for easiest handling and maximum flakiness
- Almond paste: Provides concentrated almond flavor that forms the base of the filling
- Almond flour: Creates a perfect tender texture in the filling rather than being overly dense
- Raspberry jam: Adds brightness and cuts through the richness of the almond cream
- Sliced almonds: Sprinkled on top provide a beautiful textural contrast and visual appeal
- Cornstarch: Thickens the jam slightly preventing it from becoming too runny during baking
- Almond extract: Enhances the natural flavor in both filling and optional icing
- Rum: Adds a subtle complexity to the filling but can easily be omitted for a family friendly version
Step-by-Step Instructions
- Prepare the almond filling:
- Process almond flour, almond paste and sugar until fine and sandy. This creates the base for your filling and ensures no large chunks of almond paste remain. Add the egg, butter, extracts and salt, then process until completely smooth and creamy. The mixture should have a soft spreadable consistency similar to thick cake batter.
- Roll and cut the pastry:
- Work with one sheet of puff pastry at a time on a lightly floured surface. Roll it into a 16×10 inch rectangle, then cut lengthwise to create two long strips. Keep the second sheet refrigerated until ready to use. The cold temperature helps maintain the layers that create flakiness.
- Assemble the first pastry:
- Place one pastry strip on parchment paper and spread half the almond cream down the middle leaving a one inch border. The border is crucial for proper sealing. Mix cornstarch with raspberry jam to thicken it slightly, then dollop and gently spread over the almond cream. Be careful not to press too hard or you will mix the layers together.
- Seal and chill:
- Brush egg wash around the borders of the filled pastry, then place the second strip on top. Press edges firmly with fingers or a fork to create a tight seal that prevents filling from leaking. Refrigerate for 20 minutes until firm. This chilling step is essential as it relaxes the gluten and keeps the layers distinct during baking.
- Repeat and prepare for baking:
- Assemble the second pastry using the remaining ingredients following the same process. Brush tops with egg wash, sprinkle with sliced almonds, and cut small vents to allow steam to escape during baking. These vents prevent the pastry from bursting at the seams.
- Bake to golden perfection:
- Bake in a preheated 350°F oven for 40 to 45 minutes, rotating halfway through for even browning. The pastries should be deeply golden and puffed. Cool for at least 15 minutes before finishing with powdered sugar or almond icing to allow the filling to set.
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The almond paste is truly the secret ingredient that elevates these pastries. I discovered its magic when trying to recreate a pastry I had in a small European bakery. While almond extract provides flavor, the paste contributes both flavor and that special marzipan like texture that makes the filling so luxurious.
Make Ahead Options
These pastries are perfect for planning ahead. You can prepare the almond filling up to three days in advance and store in an airtight container in the refrigerator. Bring to room temperature before spreading for easier assembly. Alternatively, assemble the entire pastry, cover with plastic wrap and refrigerate overnight before baking in the morning. Just add about 5 extra minutes to the baking time if starting from cold.
Creative Variations
While raspberry jam is a classic pairing with almond, this recipe welcomes experimentation. Try apricot preserves for a subtle sweetness or blackberry jam for a more pronounced tartness. During summer months, I sometimes replace the jam with fresh berries tossed with a bit of sugar and cornstarch. For chocolate lovers, a layer of chocolate chips or chocolate spread beneath the almond cream creates an indulgent version that veers toward dessert territory.
Serving Suggestions
These pastries shine as the centerpiece of a brunch spread. Serve slices alongside fresh fruit, yogurt, and coffee for a balanced meal. For special occasions, complement with a cheese board featuring mild cheeses that won't compete with the pastry's flavors. I find these pastries need no accompaniment when served warm, but a dollop of lightly sweetened whipped cream or crème fraîche can add a lovely contrast when served room temperature.
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These pastries are an impressive yet effortless way to elevate any meal with minimal effort. Enjoy every flaky, creamy, and fruity bite!
Frequently Asked Questions
- → Can I make the almond cream filling ahead of time?
Yes, you can prepare the almond cream filling up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before spreading it on the pastry for easier handling.
- → What can I substitute for almond paste?
If you can't find almond paste, you can make a simplified version by blending equal parts ground almonds and powdered sugar with a small amount of egg white and almond extract until you achieve a paste-like consistency.
- → Can I use a different type of jam?
Absolutely! While raspberry complements the almond flavor beautifully, you can substitute strawberry, apricot, cherry, or blueberry jam according to your preference or what you have on hand.
- → Why do I need to refrigerate the assembled pastry before baking?
Refrigerating the assembled pastry for about 20 minutes helps firm up the butter in the puff pastry, which is crucial for achieving those beautiful flaky layers when baked. It also helps prevent the filling from leaking out during baking.
- → How should I store leftover pastry?
Store cooled pastry in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days. For best taste and texture, warm slightly in a 300°F oven for 5-10 minutes before serving.
- → Is there a way to make this pastry without nuts?
For a nut-free version, replace the almond cream with a pastry cream or cream cheese filling. Substitute vanilla extract for the almond extract and omit the sliced almonds on top. You'll get a different but equally delicious pastry.