This Almond Pastry Puff comes together easily with just five ingredients. Filled with a sweet, creamy almond paste, this pastry is truly indulgent. Elegant yet simple, you can make it any day of the week.
As an aspiring food blogger, intermittent fasting is a real barrier to my budding business. At the moment, there are two days a week where I don’t allow myself to eat more than about 500 calories. The best way to do this is to take your mind off of eating as much as possible. Keep busy with non-food tasks and information. While I’m at work, it’s quite easy to keep busy and just skip lunch. When I get home, everything changes.
My at-home work has food in the title. I post about food. I write about food. My social media feeds are almost nothing but food. Food blogging is possibly my dream job because nearly every aspect of it points back to food. All I can think about right now, as I struggle through these last few hours of the day before I can go to bed and dream about food, is how desperately I wish I was eating this Almond Pastry Puff.
Guys, it’s so good. I’m such a dummy, though. Until I saw people posting it on Instagram earlier in the month, I had no idea this was a take on the galette des rois. If you don’t know what that is, don’t sweat it. I didn’t know what it was, either, obviously. Not being churchy anymore, I’m not up on my liturgical calendar and their corresponding desserts. Epiphany is long since gone. Don’t let that stop you from making this gorgeous little pastry.
This recipe is from Jamie Oliver’s 5 Ingredients. I’m so lazy, though. I managed to make an already simple recipe even easier. I used already ground almonds and puff pastry sheets rather than a block. You can easily throw this together on a week night. If you’re having people over for dinner on a random Tuesday, make this for dessert. People will think you’re a wizard.
Flaky puff pastry is always heavenly. When it’s filled with a sweet almond paste, it’s practically irresistible. I was really surprised by how much I liked this. I’m not really a nut person. I wanted to cry when this was gone. I wanted it to go on and on forever.
Eating is awesome, friends. Let’s do a lot of it. Let’s make absolutely magical food in our very own kitchens and high five ourselves for making something so damn good. Start with this Almond Pastry Puff. It’s gonna be awesome.
Almond Pastry PuffCourse: DessertCuisine: FrenchDifficulty: Easy
This Almond Pastry Puff features a sweet almond paste baked inside a puff pastry crust.
100 grams ground almonds
1 tablespoon double or heavy cream
75 grams powdered sugar, plus extra for dusting
1 package rolled puff pastry
- Preheat your oven to 220 C (425 F) and line a baking sheet with parchment paper or a silicone mat.
- Add the ground almonds, cream, powdered sugar, one egg, and a pinch of salt to a mixing bowl. Whisk to combine.
- Unroll your puff pastry and cut it in half. Put one half on top of the other, and use a dinner plate or a large bowl as a template to cut out two large circles with a sharp knife or pizza cutter.. Make sure they fit on your baking tray or you’ll end up not quite a circle like me. Separate your two circles and set one aside for the lid.
- Transfer your bottom layer of pastry to the baking sheet. Scoop and scrape your almond mixture onto the pastry, and spread it evenly, leaving a border of about a half-inch all the way around.
- Crack your second egg into a dish and beat it lightly. Use a pastry brush, or even your fingers, to brush some of your beaten egg around the border of your crust. Place your second pastry circle on top and use a fork to seal the edges. Brush the whole top of your pastry with the beaten egg. Use your finger to make a dimple in the center of your circle, then use a sharp knife to score your pastry in a vaguely pinwheel shape.
- Dust your pastry with more powdered sugar, then put it in the oven to bake for 12-15 minutes or until puffed and golden. Allow to cool slightly and dust with a bit more powdered sugar before slicing and serving.
If you love this Almond Pastry Puff, you might also love my Bakewell Tart.