Almond Raspberry Breakfast Pastry (Print Version)

# Ingredients:

→ For the almond raspberry filling

01 - 1 ½ cups almond flour (168g)
02 - 7 ounces almond paste, broken into small pieces
03 - ⅓ cup granulated sugar (74g)
04 - 1 large egg, room temperature
05 - 3 tablespoons unsalted butter, room temperature
06 - 1 tablespoon rum (optional)
07 - 1 ½ teaspoons vanilla extract
08 - ½ teaspoon almond extract
09 - ¼ teaspoon salt
10 - ½ cup raspberry jam (152g)
11 - ½ teaspoon cornstarch

→ For the puff pastry

12 - 17.3 ounces frozen puff pastry sheets (2 sheets, thawed)
13 - All-purpose flour for dusting
14 - 2 large eggs mixed with 2 tablespoons water
15 - ½ cup sliced almonds (50g)
16 - Powdered sugar for dusting

→ For the almond icing (optional)

17 - 1 cup powdered sugar (115g)
18 - ½ teaspoon almond extract
19 - 1 tablespoon milk, cream or water (adjust as needed for consistency)

# Instructions:

01 - Combine the almond flour, almond paste and sugar in the bowl of a food processor. Pulse until mixture resembles a fine meal. Add the egg, butter, rum (if using), vanilla, almond extract and salt. Process until the mixture is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
02 - Line a large baking sheet with parchment paper. Roll one thawed puff pastry sheet out on a lightly floured work surface into a 16×10-inch rectangle. Cut the pastry in half lengthwise (two 16 by 5 inch strips). Place one pastry strip on the prepared pan.
03 - Using half the almond cream, dollop spoonfuls down the middle of the pastry on the baking sheet. Spread the almond cream out into an even layer leaving a 1-inch border on all four sides.
04 - Combine the raspberry jam with the cornstarch and mix until blended. Dollop 1/4 cup of jam in small mounds over the almond cream. Gently spread the jam using the back of a small spoon to cover the almond cream.
05 - Beat together two eggs and water. Brush the borders of the pastry with the egg mixture. (Reserve remaining egg mixture for topping.) Place the remaining pastry half on top of the filled pastry. Using your fingers firmly press the edges together to seal or use the tines of a fork. Refrigerate until firm, about 20 minutes. Repeat with remaining pastry, almond cream and jam.
06 - Preheat oven to 350°F.
07 - Brush the tops of both chilled pastries lightly with the egg mixture. Sprinkle sliced almonds over the top pressing gently to adhere. Cut 6 small slits (about 1/2-inch each) on top of each pastry. Bake in a preheated oven until golden brown and evenly puffed, about 40 to 45 minutes (turn or rotate the pan halfway through). Transfer to a wire rack and cool for at least 15 minutes. Drizzle with almond icing or a dusting of powdered sugar if desired.

# Notes:

01 - Allow the pastries to cool for at least 15 minutes before serving for best texture and flavor.
02 - The pastries can be made ahead and stored in an airtight container for up to 2 days.

Back