Flaky puff pastry filled with creamy almond filling, topped with sliced almonds and a dusting of powdered sugar.

Scale

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

1/2 cup almond flour

1/4 cup granulated sugar

1/4 cup unsalted butter, softened

1 egg yolk

1/2 tsp almond extract

Pinch of salt

Sliced almonds (optional)

Powdered sugar for dusting (optional)

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1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, mix almond flour, sugar, softened butter, egg yolk, almond extract, and salt until smooth.

3. Lay puff pastry on the baking sheet. Spread almond filling evenly, leaving a 1/2-inch border.

4. Fold the edges of the pastry slightly over the filling and brush the border with egg wash.

5. Sprinkle sliced almonds over the top of the filling.

6. Bake for 20–25 minutes, or until golden brown and puffed.

7. Cool slightly, dust with powdered sugar, and serve warm.

Make sure your puff pastry is cold before baking for maximum flakiness.

You can prepare the almond filling up to a day ahead and keep it in the fridge.

For extra flavor, add a touch of orange zest or a thin layer of apricot jam before the filling.