This sweet treat makes great use of my Foolproof Puff Pastry—here it’s stuffed with creamy almond filling. I love the flavor of almonds, so I spread the puff pastry with frangipane (basically almond paste) and then sprinkle it with sliced almonds that become nicely toasted after baking. Both light and rich, this pastry makes a great addition to a breakfast or brunch menu.
Makes 8 servings
1 Preheat the oven to 400°F (200°C). Line a cookie sheet with parchment paper.
2 Lightly flour your work surface and roll out the puff pastry to roughly ¼ inch thick. With a sharp knife, cut the pastry into a rectangle measuring about 10 x 14 inches, then slice it lengthwise down the middle to make two 5 x 14-inch rectangles.
3 Set one puff pastry rectangle on the prepared cookie sheet. Spread the frangipane lengthwise down the center, leaving a ¾-inch perimeter all the way around. (This may seem like a lot of filling, but it’s the best part!)
4 Brush the perimeter with a little of the beaten egg (this will help seal the pastry). Lay the second piece of pastry on top and, with a fork, press the two pieces together all the way around to seal up the edges. With a knife, cut a few vents in the top of the pastry to allow steam to escape as it bakes. Brush the pastry generously with the beaten egg and sprinkle the almonds on top.
5 Bake for 10 minutes, then lower the oven temperature to 375°F (190°C) and bake for 20 to 22 minutes more, until the puff pastry turns a rich golden brown. Transfer to a wire rack and let cool for 15 minutes.
6 While still warm, drizzle the pastry with the glaze and cut into slices. Store any leftovers in an airtight container at room temperature for up to 2 days.