Better than bakery puff pastries stuffed with creamy almond frangipane!
These almond frangipane-filled puff pastries taste even better than almond croissants. The puff pastry is super flaky and filled with creamy, almond-flavored frangipane and fresh pear. I even add sliced almonds for crunch and a sweet glaze for beautiful, shiny pastries.
If you have guests coming over and want a treat to serve, this is it. They are so easy and quick to make and never disappoint in flavor. Plus, the house will smell amazing when your guests arrive. I love to have these on hand for guests who come over at the last minute, and you will, too!
Why would I love to have these for guests?
Buttery, flaky puff pastry
Creamy, nutty almond frangipane
Juicy, fresh pear
Crunchy roasted almonds
Sweet, sticky glaze
Easy to make in no time!
What do I need for pastry?
10 x 15-inch puff pastry – I like to buy them from a restaurant supply shop. They’re large and make the perfect pastries and turnovers.
Sliced almonds -for topping the pastries to add a little crunch.
Heavy cream -to brush over top of the pastries for a golden brown pastry.
Pears -you can leave the pear out, but they add a little something special to these pastries.
What’s in the almond filling?
Butter -melted to blend into the filling seamlessly.
Granulated sugar -adds the perfect amount of sweetness to make it a treat without being overly sweet.
Eggs -at room temperature to avoid seizing the butter.
Pure almond extract -pure extracts have the best flavor, so look for good quality brands. Be sure to measure this to avoid a bitter taste.
Pure vanilla extract -goes in almost every sweet treat to add aromatic flavor.
Almond flour -I store mine in the freezer to keep it fresh because I don’t use it often. If you do this, too, just make sure to bring it to room temperature before using it.
Lemon or orange zest -I love adding this to include a bit of freshness.
What’s in Apricot Glaze?
Apricot jam -it has the perfect amount of sweetness and balance of flavor
Hot water –melts the jam to thin it for the perfect glaze.
How do you make the almond frangipane filling?
Combine all the filling ingredients (except the almond flour and zest) into a bowl and whisk together until smooth. Add the flour and zest and mix until incorporated. Set aside.
How do you cut the puff pastry?
Cut each puff pastry sheet into 5 x 5-inch (13cm) squares.
How do you prepare the pears?
Cut the pear in half and core it. Cut into about 1/4-inch slices.
How do you put almond croissants together?
Place one tablespoon of almond frangipane onto the center of each pastry square. Place 2 pear slices on top. The tips of the pears should face the tips of the pastry.
Fold the pastry over the filling and pinch the tips together to seal (see video).
Place the pastries on baking trays lined with parchment paper. Leave some space in between the pastries for even baking so that they don’t stick together.
How do you ensure the pastries will puff in the oven?
Top the pastries with a 1/2 teaspoon of almond paste and sprinkle some almond slices over it. The butter in the puff pastry melts as you work with it, resulting in flat pastries. So, brush the pastry with heavy cream and chill in the freezer while the oven preheats.
How long do you bake almond puff pastries?
Preheat the oven to 375 °F, 190 °C. Then, bake the chilled pastries on the center rack of the preheated oven for 30-35 minutes. They are ready when puffed and golden.
How do you make the glaze?
Combine the apricot jam with the hot water in a bowl and stir until smooth. Brush the glaze over the warm pastries for a beautiful shine.
What if I don’t have apricot jam?
You don’t have to brush the pastries with glaze. Leave it off or wait until the pastries are completely cool and dust with powdered sugar.
Can you make these ahead and freeze?
These pastries freeze so well! Because fresh pear may not freeze well, assemble the pastries without the pear. If you’d like the fruit element in the pastry, just add a dollop of preserves or canned fruit slices before pinching the pastry closed. They will freeze better that way.
Chill the pastries in the freezer until frozen solid. Transfer them to freezer-safe bags/containers, and they will keep fresh for up to 2 months. Bake them from frozen until golden and puffed.
What’s the best way to serve these?
All you need is a cup of hot coffee or tea to serve with these pastries. I like to put them on a beautiful cake stand or a rustic wooden tray. Kali orexi!
Do you have more sweet puff pasties?
For more hand-held pastries, try my Apple Turnovers in Puff Pastry, Easy Puff Pastry Danishes, or Vanilla Slice Pastry. If you just want a quick and sweet puff pastry option, try the Most Delicious Caramel Apple Galette ever, Pear Frangipane Tart, or Apple Strudel Puff Pastry Braid.
Watch the Video:
- 2 sheets (10 by 15-inches/ 340g per sheet) puff pastry
- sliced almonds for topping
- heavy cream for brushing over top
- 1-2 pears (optional)
For the Almond Filling:
- 4 oz (113g) butter, melted
- 1/2 cup granulated sugar
- 2 eggs at room temp.
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cup almond flour
- 1 teaspoon lemon or orange zest
The Apricot Glaze:
- 1/4 cup apricot jam
- 1/4 cup or less hot water
Make the Almond Filling: Combine all of the filling ingredients (except the almond flour and zest) into a bowl and whisk together until smooth. Add the flour and zest and mix together until incorporated. Set aside.
Cut the puff pastry sheets into 5 by 5-inch (13cm) squares.
Core the pears and cut into about 1/4-inch slices.
Place 1 tablespoon of almond frangipane onto the center of each pastry square. Place 2 pear slices on top. The tips of the pears should face the tips of the pastry.
Fold the pastry over the filling and pinch the tips together to seal (see video)
Place the pastries on baking trays lined with parchment paper. Leave some space in between the pastries for even baking and so that they don't stick together.
top the pastries with a 1/2 teaspoon of almond paste and sprinke some almond slices over it.
Brush the pastry with heavy cream and chill in the freezer while the oven preheats.
Preheat the oven to 375 °F, 190 °C.
Bake the chilled pastries on the center rack of the preheated oven for 30 -35 minutes. They are ready when puffed and golden.
Combine the apricot jam with the hot water in a bowl and mix together until smooth.
Brush the glaze over the warm pastries.
Serve with coffee. Kali orexi!
Make Ahead Freezer Instructions:
These pastries freeze well. Assemble them without the adition of fresh fruit. If adding fruit, preserves or canned fruit slices will freeze better. Chill the pastries in the freezer until frozen solid. Transfer them to freezer-safe bags/containers and they will keep fresh up to 2 months.
Bake them frozen until golden and puffed.
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