Flaky puff pastry filled with almond paste, raw almonds, egg, sugar, and vanilla, baked until golden and topped with sliced almonds.
Table of Contents
I need to be honest right out of the gate—this Sweet Almond Puff Pastry wasn’t planned. At all. It came from one of those very real moments where I wanted something comforting, something sweet, but I also didn’t want to commit to a full baking situation with sinks full of dishes and a recipe that demands precision. It was one of those afternoons where the weather was doing that weird in-between thing (too cold to feel springy, too warm to feel cozy), and my brain kept saying, coffee would be nice… but something warm with it would be better.
I found puff pastry shoved in the back of the freezer—slightly frosty, slightly forgotten—and almonds sitting in the pantry like they’d been waiting for their moment. The almond paste happened almost accidentally. I remember thinking, This might work… or it might be a mess. And honestly? That uncertainty is half the fun. When it came out of the oven, golden and uneven and smelling like almonds and vanilla, I actually laughed a little. It looked bakery-level fancy but felt very “me on a random weekday.” That’s my favorite kind of recipe.
I’ve made this sweet almond puff pastry when family drops by unexpectedly, when I want to feel a little fancy without leaving the house, and once when I just needed a win after a long week. It’s not perfect. The braid is sometimes crooked. One side always puffs more than the other. But every single time, it disappears fast. And that tells me everything I need to know.
Why you’ll Love this Sweet Almond Puff Pastry?
There’s something comforting about a recipe that looks impressive but doesn’t boss you around. This almond puff pastry feels like that friend who shows up looking put together but swears they didn’t try that hard. The puff pastry does the heavy lifting, the almond filling tastes like something you’d pay too much for at a café, and the whole thing somehow works whether you serve it for breakfast, brunch, or dessert.
What really gets me, though, is how forgiving it is. If the braid isn’t perfect? Still gorgeous. If the almond paste spreads a little unevenly? No one cares once they take a bite. I love recipes that leave room for real life—for distractions, conversations, kids running through the kitchen, or a podcast playing too loud in the background. This sweet almond puff pastry fits right into that kind of kitchen energy.
Ingredient Notes
Let’s talk ingredients in a very real-life way, because this sweet almond puff pastry doesn’t need anything complicated—just a little understanding.
- Puff Pastry – Store-bought, always. I’ve never once thought, I should make puff pastry from scratch today. Keep it cold, don’t overhandle it, and trust the oven.
- Almond Paste – This is where the flavor lives. Making it yourself sounds dramatic, but it’s really just almonds and sugar doing their thing in a food processor.
- Raw Almonds – No toasting, no prep. Just blend them down until they’re soft and flour-like.
- Sugars – Powdered sugar keeps things smooth; coconut or regular sugar gives the paste structure. I’ve swapped between them depending on what’s in my pantry, and honestly… both work.
- Eggs – The egg white holds the almond paste together, while the whole egg gives that shiny, golden finish that screams bakery.
- Almond + Vanilla Extract – Almond extract brings bold flavor; vanilla keeps it from feeling sharp. It’s a balance thing.
- Sliced Almonds – Crunch, texture, and visual proof that yes, this is an almond puff pastry and it means business.
How to Make Sweet Almond Puff Pastry?
The Almond Paste
- Start by pulsing the almonds until they’re very fine. Not “close enough” fine—actually fine. Add the powdered sugar, egg white, almond extract, and salt, then let the processor run until everything looks evenly mixed. At this point, it might look a little questionable. That’s normal.
- Add the coconut sugar (or regular sugar) and vanilla, then keep processing. Suddenly—almost magically—it turns into a paste. If it feels too loose, add more powdered sugar a little at a time. You’re looking for something spreadable but not runny. If it’s not perfect? That’s okay. Almond paste has personality.
Assembling the Puff Pastry
- Preheat the oven and line a baking sheet. Roll out half the puff pastry so it fits comfortably. Transfer it gently—puff pastry remembers how you treat it.
- Cut angled strips down the sides and little slits at the ends. Spread the almond paste down the center. Don’t stress about making it even; uneven tastes the same. Fold one end over, then start crossing the strips to create a braid. Mine never looks like the pictures online, and it never matters.
- Brush with egg wash, sprinkle sliced almonds generously (this is not the time to hold back), and bake until golden and puffed. The smell alone will make you impatient. Sprinkle powdered sugar on top and try not to eat it straight off the pan. Or do. I won’t judge.
Storage Options
If you have leftovers—big if—store them loosely covered at room temperature for a day or in the fridge for a few days. Reheat in the oven if you can; it brings the flaky texture back to life. You can freeze slices too, which feels like a small gift to your future self on a random morning when you need comfort fast.
Variations & Substitutions
This sweet almond puff pastry is very open to interpretation, which I love.
- Add a thin layer of raspberry or apricot jam for contrast.
- Swap almond extract for orange or lemon zest when you want something brighter.
- Use store-bought almond paste if time is tight—sometimes convenience wins.
- Toss in mini chocolate chips if you’re feeling chaotic-good.
- Gluten-free puff pastry works surprisingly well here.
Have you ever changed a recipe mid-way and liked it more? Same energy.
What to Serve With Sweet Almond Puff Pastry?
For me, this almond puff pastry is best with strong coffee—espresso if I’m feeling dramatic, regular drip if it’s a slow morning. Fresh berries make it feel brunch-worthy. Ice cream turns it into dessert. It adapts to the moment, which is probably why I keep making it.
FAQ
Can I make this ahead of time?
Yes… kind of. The almond paste can be made ahead, but the pastry itself is happiest baked fresh. Warm and flaky beats reheated every time.
Why did my filling leak?
Probably spread too close to the edges or the paste was extra soft. It happens. Still tastes good.
Do I need a food processor?
It helps a lot. A blender works, but you’ll need patience—and scraping.
Breakfast or dessert?
Both. I’ve eaten it standing in the kitchen in socks and served it on plates after dinner. Context matters.
If you’ve been craving something cozy but impressive, simple but special, this Sweet Almond Puff Pastry might be exactly what you need right now. If you try it, I really want to know—did you eat it for breakfast, dessert… or both?
Sweet Almond Puff Pastry
Ingredients
Easy Almond Puff Pastry
- 1 large egg
- 1 tbsp water
- 7 oz almond paste homemade or prepared
- 1 sheet puff pastry thawed
- 1/4 c sliced almonds
Homemade Almond Paste
- 1 1/2 c raw almonds
- 1 1/2 c powdered sugar
- 1 large egg white
- 1 1/2 tsp almond extract
- 1/4 tsp sea salt
- 1/4 c coconut sugar or granulated sugar
- 2 tsp pure vanilla extract
- Up to 1/2 c additional powdered sugar as needed
Instructions
Homemade Almond Paste
- Place the raw almonds in a food processor and process until finely ground, forming a texture similar to almond flour. Add the powdered sugar, egg white, almond extract, and sea salt. Process for one to two minutes until the mixture is evenly combined.
- Add the coconut sugar (or granulated sugar) and vanilla extract, then continue processing until the mixture thickens and begins to form a cohesive paste. If the paste appears too soft or loose, add additional powdered sugar in small increments, pulsing between additions, until the desired consistency is achieved. The almond paste should be smooth, thick, and spreadable.
Sweet Almond Puff Pastry
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Using half of the puff pastry sheet, roll the dough to approximately 1/2-inch thickness, or thinner if necessary, to fit the prepared baking sheet. Transfer the pastry carefully to the lined baking sheet.
- Cut angled strips along both sides of the pastry to create braiding pieces. Cut small slits at the top and bottom of the pastry to assist with sealing. Break the almond paste into pieces and evenly distribute it along the center of the pastry.
- Fold one end of the pastry over the filling. Alternating sides, fold the cut strips over the almond paste to form a braid, pressing gently to secure the dough. Fold the remaining end inward and press to seal.
- In a small bowl, whisk the egg with water to create an egg wash. Brush the egg wash evenly over the pastry. Sprinkle sliced almonds over the top and sides.
- Bake at 400°F for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 20 to 30 minutes, or until the pastry is light golden brown and fully baked through. Monitor closely during the final stage of baking. Remove from the oven, dust with powdered sugar if desired, slice, and serve warm.
Notes
