Almond Pastry Puff

Recently it was my father’s 88th birthday, naturally I got him lots of lovely things to celebrate and without him having to ask I made him his favourite Macaron de Nancy! Of all the things I bake this is the one that he loves the most.

In an effort to not become too predictable I have been searching for an equally simple recipe to challenge the Macarons’ supremacy. I found the recipe for almond Pastry Puff in Jamie Oliver’s book 5 Ingredients.

The lovely Jamie suggests that you buy a block of puff pastry as this will save you a lot of time, indeed most chefs and cooks I know have all made puff pastry in the past, but never make it now – too much hassle! I’m going one step further than Jamie I’ve got a pack of ready rolled; I’m so very lazy!

Jamie’s recipe lists 100g blanched almonds, I happened to have flaked ones, but he suggest whole. I originally made this recipe following his to the letter, he uses 100g almonds and this results in a very fluid filling. You could use only 1 egg or if you prefer up the almonds to 175g as I have done.

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Alamond Pastry Puff
almond pastry puff featured image
Prep Time 10 Mins
Cook Time 12-15 Mins
Passive Time 12-15 Mins
Servings
Ingredients
Prep Time 10 Mins
Cook Time 12-15 Mins
Passive Time 12-15 Mins
Servings
Ingredients
almond pastry puff featured image
Instructions
  1. Start off with a food processer and blanched almonds, these are the ones without any trace of the brown skin, the skin would spoil the texture of the finished dish. I happened to have flaked almonds and as they are being processed it does not matter. You could use ground almonds, however this would give you a very smooth filling, grinding them yourself allows for a little variation in the texture to come trough in the finished dish. Blimey – that’s a bit wordy!
  2. Pulse the almonds until you get a semi fine mix of particles. Add the icing sugar and mix. Add two whole eggs and a tablespoon of double cream and pulse to make a paste.
    grind to semi fine
  3. Unwrap your pastry sheet, fold it in half lengthways and lay one part onto a chopping board, it makes life easier if you lay baking parchment under the pastry as transferring to a baking tray is a child’s play! Pile the paste down the middle of the pastry, leaving about 2cm bare around the edges.
    lay mix down the middle of pastry
  4. I’ve chosen to add an extra ingredient – a row of raspberries down the centre. Take your berries and rip them in half so that they are flat sections, otherwise they will stick up and dent the pastry – also you want to keep the amount of extra moisture to an absolute minimum.
  5. Lay the second layer of pastry over the first and to make sure you have a firm join press down with a fork all the way around. Glaze with beaten egg and then bake at 220C/ 200 Fan / 425F or Gas 7 for 12 -15 mins – until puffed and golden brown.
    press down edges with a fork
  6. Leave to cool slightly on a wire rack but serve warm. If you do cool this completely it can be served cold but I warmed mine up, it just makes it a bit more luscious! Add a handful of raspberries and a dollop of fresh double cream.
Recipe Notes

serve with a dollop of fresh cream

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2 Comments

  • Rev Mother 5th October 2018 at 4:04 pm

    This was indeed a birthday treat for ‘He who is sometimes obeyed.’
    Personally, I think that it would have been enhanced by a raspberry coulis instead of the cream but that just me!

    What a lovely son we have … love, Rev Mum x.

    Reply
    • Mark 7th October 2018 at 11:07 am

      Lovley words – as always! Mx

      Reply

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