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I love making this almond raspberry puff for lazy Saturdays, especially when I want to wow friends at breakfast without working up a sweat. Flaky layers stuffed with sweet almond spread and tangy jam taste way fancier than the actual effort involved.
The first time I tried these, it was for a special brunch and my sister-in-law begged to know how I made them. Now everyone expects this treat on Christmas morning, and we hang out in the kitchen watching as it bakes and fills the house with that amazing almond smell.
Tasty Ingredients
- Frozen puff pastry sheets: Let them thaw just enough to stay chilled so they're easy to work with and super flaky
- Almond paste: Brings bold almond flavor and makes the filling extra special
- Almond flour: Lightens the filling's texture and keeps it fluffy
- Raspberry jam: Cuts the rich filling with a sweet-tart pop
- Sliced almonds: Sprinkle on top—they add crunch and make it look gourmet
- Cornstarch: Helps set the jam so it won't run everywhere in the oven
- Almond extract: Bumps up the almond taste in both the filling and, if you want, a simple icing
- Rum: Gives a little extra flavor, but you can skip it if you're keeping things family-friendly
Easy-To-Follow Steps
- Bake it up golden:
- Turn on your oven to 350°F before you start, so it's ready. Pop the finished pastry in for 40 to 45 minutes, spin the pan halfway for that nice, even golden all over. Your pastries should be puffed and deep golden when they come out. Let them cool at least 15 minutes, then dust with powdered sugar or drizzle some almond icing. This pause helps everything set up nicely—don't skip it.
- Second pastry goes together:
- Now use the rest of your stuff and follow the same method for the second pastry strip. Hit the tops with egg wash, toss on more sliced almonds, and cut some little slits on top to let any steam out. Those cuts keep things from bursting messily.
- Seal and chill the first pastry:
- Brush the edge with egg wash, then lay the second strip over the filled one. Seal tightly with a fork or your hands, especially around the edges—pressing hard helps keep everything inside while it bakes. Set in the fridge for 20 minutes to get cold. That cool time matters—makes your layers come out awesome, and the gluten chills out too.
- Assemble the first one:
- Put a strip of dough on parchment. Spread half your almond cream down the center, but keep a one-inch gap at the edges. Mix your jam and cornstarch, dollop that over the cream, and lightly spread. Be gentle so you don't swirl the layers together.
- Shape and slice your dough:
- Work one pastry sheet at a time and leave the other chilling until you need it. Roll out to about a 16x10 rectangle. Slice down the long side so it becomes two strips. Try to keep things as cold as possible for best flakiness.
- Mix up the almond filling:
- Blend almond flour, almond paste, and sugar until it looks sandy and no big lumps are left. Now add the egg, butter, salt, and extracts—blend till totally smooth and creamy. It should be spreadable, sort of like thick cake batter.
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Almond paste is the real magic here. I first tried it when I wanted to copy a pastry from a tiny European bakery, and wow—almond extract can boost flavor, but the paste brings that cool marzipan feel and super-rich taste.
Advance Prep Ideas
Getting these ready ahead is a breeze. You can whip up the almond filling up to three days before—just stash it in the fridge in a sealed container. Pull it out and let it warm up so it spreads easily. Or, make the whole thing ahead, wrap it up, and chill overnight. If you're baking straight from the fridge, tack on about five extra minutes.
Fun Twists
Love to experiment? Grap the raspberry jam for something else—try apricot for a gentle sweetness, or blackberry if you want things extra tangy. When summer hits, swap in fresh berries mixed with some sugar and cornstarch. Feeling chocolatey? Add chocolate chips or a layer of chocolate spread under the almond cream for a treat that's basically dessert.
Serving Ideas
These make a killer brunch centerpiece. Serve with coffee, yogurt, and some fresh fruit if you want a balanced vibe. If you're throwing a fancy brunch, a mild cheese board pairs great without stealing the show. Hot out of the oven is perfect—but if you're letting them cool, a dollop of softly whipped cream or a little crème fraîche gives a lovely finish.
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This is my go-to for serving up something special with zero stress. Dig in and enjoy every crispy, creamy, and jammy bite!
Frequently Asked Questions
- → Is it possible to prep the almond filling a few days early?
Yup! Make the almond filling ahead, stick it in a sealed container, and chill. It'll be good for three days. Let it warm up a bit before scooping it onto your pastry so it's easier to spread.
- → What if I can't get almond paste?
No luck finding almond paste? Mix ground almonds with some powdered sugar. Stir in a touch of almond extract and a bit of egg white till it's thick and smooth. That'll do the trick!
- → Could I use a different jam flavor?
Definitely! Raspberry is awesome but swap in blueberry, cherry, apricot, or even strawberry jam. Just use what you like or whatever's in the pantry.
- → Why do I have to chill the pastry before baking it?
Popping the whole thing in the fridge makes the butter in the pastry nice and cold. That gets you awesome flaky layers instead of a flat mess. Helps the filling stay inside, too.
- → How do I keep any leftovers fresh?
Let the pastry cool, put it in a sealed box, and leave at room temp for a day or two. Or, stash it in the fridge for four days max. To freshen it up, just pop it in a low oven for a few minutes till it's warm again.
- → What if I'm avoiding nuts—can I still make this?
Of course! Use a sweet cream cheese or a quick pastry cream instead of the almond stuff. Go with vanilla for flavor, and skip adding nuts on top. You'll still get something yummy.