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Enjoy our simple but luscious Almond Raspberry Breakfast Pastry that starts with frozen store-bought puff pastry sheets. Each bite is flaky, buttery and packed with raspberry and almond flavors. It’s a delicious and unforgettable treat for almond lovers!
Homemade Breakfast Pastry Recipe
This is a great basic recipe that you can easily adapt to your favorite flavors. Try filling the pastry with a lightly sweetened cream cheese mixture (with one egg) and top with cherry or blueberry jam. I’m smitten with almond so this version with raspberry is my absolute favorite.
If you’re crazy about almonds too, don’t skip the almond icing drizzled on at the end! So good 😊
Ingredients Overview
For the almond raspberry filling:
- almond flour or finely ground almonds
- almond paste broken into small pieces
- granulated sugar
- one large egg
- unsalted butter at room temperature
- rum (optional)
- vanilla extract
- almond extract
- table salt
- raspberry jam
- cornstarch
For the puff pastry:
- frozen puff pastry sheets (2 sheets thawed)
- all purpose flour for dusting
- large eggs
- sliced almonds
- powdered sugar for dusting
Optional almond icing:
- powdered sugar
- almond extract
- milk, cream or water
How to make a simple Breakfast Pastry
1. First prepare the almond filling
- Combine the almond flour, almond paste and sugar in the bowl of a food processor. Pulse until the mixture resembles moist sand.
- Add the egg, butter, rum (if using), vanilla, almond extract and salt. Process until the mixture is smooth and creamy. Add a teaspoon of water if needed.
2. Next prepare the puff pastry
- Line a large baking sheet with parchment paper. Roll one thawed puff pastry sheet out on a lightly floured work surface into a 16×10-inch rectangle. Cut the pastry in half lengthwise into two 16×5-inch strips. Place one strip on the prepared pan.
- Using half the almond cream dollop spoonfuls down the middle of the pastry on the baking sheet. Gently spread the almond cream out into an even layer leaving a 1-inch border on all four sides.
- Combine the raspberry jam with cornstarch and mix until blended. Dollop 1/4 cup of jam in small mounds over the almond cream. Gently spread the jam using the back of a spoon to cover the almond cream.
- Beat two eggs and water together. Brush the borders of the pastry with the egg mixture. Reserve the remaining egg mixture for brushing on top of the pastry. Place the remaining pastry half on top of the filled pastry.
- Using your fingers firmly press the edges together to seal or use the tines of a fork. Refrigerate until firm, about 20 minutes. Repeat with the remaining pastry, almond cream and jam.
3. Bake and serve
- Brush the tops of both chilled pastries with the egg mixture. Sprinkle sliced almond over the top pressing gently to adhere. Cut 6 small slits on top of each pastry to vent steam. (You can also sprinkle with coarse sugar before baking if desired for an extra sweet crunch!)
- Bake in the preheated oven until golden brown and evenly puffed, about 40 to 45 minutes. Transfer to a wire rack and cool for at least 15 minutes. Cut with a sharp knife into one-inch strips or as desired. Drizzle with almond icing or a dusting of powdered sugar.
Making ahead
We don’t recommend assembling the entire pastry ahead of time. However, you can make the almond cream up to 3 days in advance.
The rest of the breakfast pastry comes together quickly making it great for breakfast or brunch. This is also a great pastry for holidays.
Storing Breakfast Pastry
For the best texture Almond Raspberry Breakfast Pastries are best eaten the day they’re made. The puff pastry will soften over time and lose some of the flakiness. However, leftovers are still great to enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations and Add-Ins
- Substitute all-fruit or preserves in place of jam if desired. We do not recommend using jelly as it’s too sweet and will spread when baked.
- For a cream cheese version use 8 ounces room temperature block cream cheese in place of the almond paste. Add vanilla, one egg and one-third cup powdered sugar. Spread the cream cheese as you would the almond cream.
- Use blueberry, cherry or strawberry jam in place of raspberry.
Almond Raspberry Breakfast Pastry
Ingredients
For the almond raspberry filling:
- 1 ½ cups almond flour (168g)
- 7 ounces almond paste broken into small pieces
- â…“ cup granulated sugar (74g)
- 1 large egg room temperature
- 3 tablespoons unsalted butter room temperature
- 1 tablespoon rum (optional)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ½ cup raspberry jam (152g)
- ½ teaspoon cornstarch
For the puff pastry:
- 17.3 ounces frozen puff pastry sheets (2 sheets thawed)
- all-purpose flour for dusting
- 2 large eggs mixed with 2 tablespoons water
- ½ cup sliced almonds (50g)
- powdered sugar for dusting
Almond Icing (optional):
- 1 cup powdered sugar (115g)
- ½ teaspoon almond extract
- 1 tablespoon milk cream or water (more or less as needed for desired consistency)
Instructions
To prepare the almond filling:
- Combine the almond flour, almond paste and sugar in the bowl of a food processor. Pulse until mixture resembles a fine meal. Add the egg, butter, (rum if using) vanilla, almond extract and salt. Process until the mixture is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
To prepare the puff pastry:
- Line a large baking sheet with parchment paper. Roll one thawed puff pastry sheet out on a lightly floured work surface into a 16×10-inch rectangle. Cut the pastry in half lengthwise (two 16 by 5 inch strips). Place one pastry strip on the prepared pan.
- Using half the almond cream, dollop spoonfuls down the middle of the pastry on the baking sheet. Spread the almond cream out into an even layer leaving a 1-inch border on all four sides.
- Combine the raspberry jam with the cornstarch and mix until blended. Dollop 1/4 cup of jam in small mounds over the almond cream. Gently spread the jam using the back of a small spoon to cover the almond cream.
- Beat together two eggs and water. Brush the borders of the pastry with the egg mixture. (Reserve remaining egg mixture for topping.) Place the remaining pastry half on top of the filled pastry. Using your fingers firmly press the edges together to seal or use the tines of a fork. Refrigerate until firm, about 20 minutes. Repeat with remaining pastry, almond cream and jam.
- Preheat oven to 350°F.
- Brush the tops of both chilled pastries lightly with the egg mixture. Sprinkle sliced almonds over the top pressing gently to adhere. Cut 6 small slits (about 1/2-inch each) on top of each pastry. Bake in a preheated oven until golden brown and evenly puffed about 40 to 45 minutes (turn or rotate the pan halfway through). Transfer to a wire rack and cool for at least 15 minutes. Drizzle with almond icing or a dusting of powdered sugar if desired.
Recipe Notes
- Almond Raspberry Breakfast Pastries are best eaten the day they’re made.
- Store leftovers in the refrigerator for up to 3 days.
- Substitute all-fruit in place of the jam if desired. We do not recommend jelly as it’s too sweet
Nutrition
More great puff pastry recipes
If you find yourself craving a savory breakfast, try this Puff Pastry Breakfast Pizza Recipe made with bacon, eggs and cheese, of course!
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