Almond Pastry
Indulge in the rich, nutty flavors of this irresistible Almond Pastry, a perfect treat for breakfast, brunch, or dessert. Featuring a buttery, flaky homemade dough layered with a luscious almond filling made from almond meal, sugar, and aromatic vanilla and almond extracts, this recipe combines decadent textures with warm, comforting flavors. Rolled up like a jelly roll and topped with golden slices of almonds, this pastry bakes to perfection in just 30 minutes, creating a golden, crisp exterior that encases the creamy, sweet almond center. Serve warm or at room temperature for an impressive addition to any occasion. With keywords like "flaky buttery pastry," "almond dessert recipes," and "homemade almond pastry," this recipe is sure to become a cherished favorite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 1 teaspoon Salt
- 100 milliliters Cold water
- 1 Egg yolk
- 100 grams Almond meal
- 100 grams Sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 Egg
- 2 tablespoons Heavy cream
- 50 grams Sliced almonds
Instructions
Start by preparing the pastry dough. In a large bowl, mix the flour and salt together. Add 150 grams of cold, cubed butter to the flour and use a pastry blender or your fingers to rub the butter into the flour until it resembles coarse crumbs.
Gradually add cold water a little at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the almond filling. In a medium bowl, combine almond meal, sugar, and the remaining butter (50 grams) at room temperature. Mix until smooth.
Add the egg, vanilla extract, and almond extract to the almond meal mixture, and mix well. Stir in the heavy cream until the filling is smooth and creamy. Set aside.
Preheat your oven to 180°C (350°F). Roll out the dough on a lightly floured surface into a rectangle, about 1/4 inch thick.
Spread the almond filling evenly over the rolled-out pastry, leaving a 1-inch border around the edges.
Gently roll up the pastry from the long side, like a jelly roll, and tuck the ends under to seal.
Place the rolled pastry onto a baking sheet lined with parchment paper, seam side down. Brush with egg yolk.
Sprinkle sliced almonds over the pastry roll, pressing them in gently.
Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and cooked through.
Allow the almond pastry to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 106.8 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 492 mg | 38% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
