Decadent Almond Raspberry Pastry (Print Version)
# Ingredients:
→ Almond raspberry filling mix
01 -
168g (1 ½ cups) almond flour
02 -
7-oz almond paste, torn into chunks
03 -
74g (⅓ cup) white sugar
04 -
1 egg (large), at room temp
05 -
3 tbsp soft unsalted butter
06 -
1 tbsp rum, optional
07 -
1 ½ tsp vanilla extract
08 -
½ tsp almond extract
09 -
Pinch of salt (¼ tsp)
10 -
152g (½ cup) raspberry jam
11 -
½ tsp cornstarch
→ For the pastry sheets
12 -
2 thawed puff pastry sheets (17.3 oz total)
13 -
Flour (all-purpose) for rolling out dough
14 -
2 eggs, whisked with 2 tbsp water
15 -
50g (½ cup) sliced almonds
16 -
Dusting sugar (powdered)
→ Optional almond icing
17 -
115g (1 cup) powdered sugar
18 -
½ tsp almond extract
19 -
1 tbsp milk or cream (adjust as needed for consistency)
# Instructions:
01 -
Toss together almond flour, almond paste, and sugar in a food processor. Pulse until you get a fine, crumbly blend. Add an egg, softened butter, rum (optional), vanilla, almond extract, and salt. Run the processor again until it's all smooth and velvety. Scrape the sides and bottom of the bowl to make sure it’s evenly mixed.
02 -
Cover a big baking tray with parchment paper. Dust your counter lightly with flour, then roll out a thawed puff pastry sheet to make a 16×10 inch rectangle. Cut it lengthwise into two strips (each 16×5 inches). Move one strip to the prepared tray.
03 -
Spoon half the almond filling onto the pastry you prepped earlier. Spread it into an even layer, keeping a 1-inch border around the edges clean.
04 -
Mix cornstarch with the raspberry jam until smooth. Spoon little mounds (¼ cup total) of the jam across the almond filling. Use a small spoon's back to gently spread it out over the almond cream.
05 -
Whisk together the egg and water. Brush this along the pastry’s borders. (Keep the leftovers—it’ll be used later.) Lay the second pastry strip on top of the filled one. Press the edges firmly with your fingers or a fork to lock them together. Chill for 20 minutes in the fridge until firm. Do the same steps with the rest of the pastry strips, almond cream, and jam.
06 -
Set your oven to 350°F to preheat.
07 -
Take the chilled pastries and lightly brush the tops with the leftover egg wash. Sprinkle sliced almonds on top, pressing them gently so they stick. Cut 6 thin slits (about ½ inch long) in the pastry tops for venting. Bake until they puff up and turn a deep golden color, 40 to 45 minutes, flipping the tray halfway through baking. Cool on a wire rack for 15 minutes. If you like, drizzle them with almond icing or sprinkle with powdered sugar for a sweet touch.
# Notes:
01 -
Wait about 15 minutes for the pastries to cool down completely—this gives the best flavor and texture.
02 -
You can prep them in advance. Store in a sealed container for up to two days.