Williamsburg Almond Puff Pastry
Indulge in the elegant charm of a Williamsburg Almond Puff Pastry, a show-stopping dessert that merges buttery flakiness with rich almond flavors. This recipe features a unique two-layer approach: a tender shortcrust base topped with a light, choux-style puff pastry, all baked to golden perfection. Drizzled with a sweet almond glaze and finished with a sprinkle of crunchy sliced almonds, this pastry delivers a delightful blend of textures in every bite. Perfect for brunch spreads, holiday celebrations, or simply elevating your teatime, this impressive yet approachable pastry is sure to dazzle. Ready in just under 90 minutes, it’s a timeless treat for almond lovers everywhere.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 2 tablespoons Water (cold)
- 0.5 cup Unsalted butter
- 1 cup Water
- 1 cup All-purpose flour
- 3 Large eggs
- 1 teaspoon Almond extract
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoon Almond extract
- 0.333 cup Sliced almonds
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the pastry base: In a medium bowl, combine 1 cup all-purpose flour with 1/2 cup cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture appears crumbly. Add 2 tablespoons of cold water and mix until a dough forms. Divide the dough in half and press each into two 10x3-inch rectangles directly on the prepared baking sheet.
Make the puff pastry layer: In a medium saucepan, bring 1/2 cup unsalted butter and 1 cup water to a boil over medium heat. Reduce heat to low and add 1 cup all-purpose flour, stirring vigorously until the mixture forms a smooth ball and pulls away from the pan. Remove from heat and let cool for 5 minutes.
Add the eggs, one at a time, to the slightly cooled dough, beating well with a wooden spoon after each addition. Add 1 teaspoon almond extract and mix until smooth.
Spread the prepared puff pastry layer evenly over the two dough rectangles on the baking sheet.
Bake in the preheated oven for 50–60 minutes, or until puffed and golden brown. Remove from the oven and let cool completely.
Make the almond glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon almond extract until smooth.
Drizzle the almond glaze over the completely cooled pastry. Sprinkle sliced almonds evenly on top.
Cut into slices and serve. Enjoy the flaky, buttery, almond-flavored perfection!
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 121.1 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 897 mg | 19% | |
*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.
