Best Almond Pastry Recipes

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust: Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
• For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

RASPBERRY TART WITH ALMOND PASTRY

Steps:

• Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
• To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

PUFF PASTRY TART FILLED WITH ALMOND CREAM

Steps:

• Preheat oven to 450°F.
• Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth. Add 1 egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated.
• Roll out 1 puff pastry sheet into an 11 1/2-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut out an 11-inch round by tracing around an inverted plate with tip of a paring knife. Transfer round to a buttered large baking sheet (not dark metal, or pastry may brown too much), discarding trimmings, and chill. Repeat procedure with second pastry sheet, leaving round on floured surface.
• Beat remaining egg with a fork and brush some over top of second round. Score round decoratively all over using tip of knife, then make several small slits all the way through pastry, at about 2-inch intervals, to create steam vents.
• Brush some of egg in a 1-inch-wide border around edge of chilled pastry round (on baking sheet). Mound almond cream in center of chilled round, spreading slightly, and bury bean in cream. Immediately cover with decorated round and press edges together lightly. Holding a small spoon with side at an angle, press around edge to seal galette decoratively.
• Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes. Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes. Serve warm.

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

ALMOND SHORTCRUST PASTRY

Steps:

• Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
• Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.

PLUM & ALMOND PASTRY

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
• Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

PUFF-PASTRY FRUIT TART WITH ALMOND CREAM

Steps:

• Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
• Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
• Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

SWEET ALMOND TAMALES WITH PASTRY CREAM

Steps:

• Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
• Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
• Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling:
• Fill a large stockpot halfway with water and bring to a boil.
• While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside.
• Fill a large bowl with ice and water and set aside.
• When water is boiling, gently drop plums into water for 30 to 45 seconds.
• Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
• Remove and dry plums gently with a paper towel.
• Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
• Slice plums in half and remove pits.
• Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust:
• Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb.
• Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
• Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
• Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
• Dough will hold together, but be slightly sticky.
• Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
• Bake for 8 to10 minutes, or until surface of tart is no longer shiny.
• Remove from oven and let cool.
• Place tart shell on a cookie sheet.
• Toss plum halves in their own juices in bowl.
• Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
• Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
• Remove from the oven and let cool.
• For the glaze:
• Heat preserves over a low flame or in microwave until melted.
• Combine with water and brush surface of tart.

BONKET (DUTCH ALMOND PASTRY)

Steps:

• Crust:.
• Cream butter and sugar; stir in egg and vanilla.
• Add flour and salt.
• Press into 9x13" pan.
• Almond Layer:.
• Beat eggs with sugar; add butter, almond paste and flavoring.
• Mix until as smooth as possible. (Almond paste is difficult to break down.).
• Pour over bottom layer.
• Sprinkle with chopped nuts.
• Bake about 25 minutes at 325 until firm and slightly browned.
• Topping:.
• Sift sugar and mix in salt.
• Add just enough water to thin to a pourable consistency.
• Drizzle topping over bonket while still hot.
• Cool completely before cutting into squares.

ALMOND PASTRY

Steps:

• Preheat oven to 350.
• Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
• (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
• Mix cream cheese, egg yolk, almond extract and sugar.
• Spread over 1st layer.
• Unroll 2nd package of crescent rolls and stretch to fit over the top.
• Slightly beat egg white and brush on top layer of crescent rolls.
• Sprinkle with additional sugar, then sliced almonds.
• Bake 20-25 minutes, till golden brown.
• Cool completely before cutting.

APPLE EMPANADAS WITH ALMOND PASTRY CREAM

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
• On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
• On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
• Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
• In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
• In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
• Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.

ALMOND PASTRY

Steps:

• 1. In heavy medium sauce pan slowly heat water, 1/2 Cup butter, and 1/2 teaspoon salt until butter is completely melted. Bring to boil and turn off heat.
• 2. Immediately add the flour all at once and stir vigorously until well mixed.
• 3. Add 4 whole eggs, one at a time, beating thorougly until completely combined after each egg.
• 4. Spread onto ungreased cookie sheet (pretty much fills a 15" X 11" cookie sheet).
• 5. Bake for about 25-30 minutes in preheated 375 F oven. Remove from oven and let cool completely.
• 6. FROSTING: In medium bowl thoroughly whip 1/2 cup soft butter, powdered sugar, almond and vanilla extracts, and 1/2 teaspoon salt (don't omit salt). Add milk as needed to achieve desired frosting consistency.
• 7. Frost cooled pastry (using all or only part of frosting as desired for personal taste). Sprinkle sliced almonds over fresh frosting. Cut into twenty pieces ~ ENJOY!

ALMOND FLOUR PASTRY DOUGH, FROM FOOD 52

Steps:

• MAKE THE CRUST: Preheat oven to 375 (oven rack in middle of oven)
• Mix all the crust ingredients; flour, almond meal, soft butter, almond extract and pinch of salt. ( a fork works to incorporate the butter)
• In a 11 inch tart pan with a removeable bottom, press the dough up the sides of the pan, and then continue to press it across the bottom of the pan . Place on a baking sheet and bake for 8 min and remove from oven.
• Add fruit or cream/nut filling, as desired, when cool

WILLIAMSBURG ALMOND PUFF PASTRY

Steps:

• Pastry: Cut butter into flour until crumbly.
• Sprinkle with cold water and mix until it forms a ball.
• Divide dough in half; press each section into a 2 x 12-inch strip on cookie sheet, about 2 inches apart.
• Filling: Bring water and butter to a boil; remove from heat.
• Add almond extract and stir in flour.
• Beat eggs in one at a time.
• Place batter over crust.
• Fold pastries over lengthwise and seal edges with water.
• Bake at 350F for 40-45 minutes until lightly browned.
• Cool.
• Frosting: Combine ingredients and spread over pastry.

GUSSTORTE (SWISS ALMOND & FRUIT PASTRY)

Steps:

• Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
• Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
• Have this done in advance and at room temperature when ready to fill pastry.
• Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.
• Add water a little at a time, mixing until the dough starts to form up a ball.
• Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.
• Cover in plastic and chill while preparing filling.
• If you prefer, you may substitute a premade refrigerated pastry dough.
• Beat the eggs until they are thick and lemony.
• Beat in the granulated sugar 1 Tbsp at a time.
• Fold in the nuts.
• Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.
• Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
• Bake in a preheated 350°F oven for 30-40 minutes, or until the eggy filling is set.
• Chill, then remove sides of pan carefully, slice and serve.
• Store in the refrigerator.

ALMOND RHUBARB PASTRY

Steps:

• In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 cup milk; add to crumb mixture, tossing with a fork until dough forms a ball. Add some or all of remaining milk if necessary., Divide dough in half so that one piece is slightly larger than the other. On a lightly floured surface, roll out larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan., Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal. , For topping, melt butter in a small saucepan; add sugar and milk. Bring to a gentle boil; cook and stir 2-3 minutes longer or until thickened. Remove from the heat; stir in vanilla. Spread over pastry. Sprinkle almonds over top., Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.

ALMOND PASTRY STICKS

Steps:

• Combine sugar and almond extract and stir well. Set aside.
• In large mixer mix, mix butter, cream cheese, flour, baking powder, and salt. Low speed until dough forms. Knead on floured surface until smooth.
• Divide in half. Roll first half into large rectangle. Sprinkle with 3 T sugar mixture. Fold in thirds, rotate 1/4 turn. Roll out and repeat 2 more times. Roll out a third time and cut into 36 cookies - 12x3.
• Ungreased cookie sheet, 400 degrees, 8-9 minutes.

MOROCCAN ALMOND PASTRY

Steps:

• Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
• Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
• Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
• Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
• Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.