Almond Raspberry Breakfast Pastry

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A simple breakfast treat made with store-bought puff pastry, jarred raspberry jam and a delicious almond paste filling. Top the baked pastry with a dusting of powdered sugar or drizzle of almond icing. (Almond icing is my favorite!)

Prep Time30

Cook Time2 20

chilling20

Course: Breakfast, Brunch

Cuisine: American

Keyword: almond, breakast, brunch,, pastry, puff pastry, raspberry

Servings: (2 pieces each)

Calories: 824kcal

Author: Tricia

Ingredients

For the almond raspberry filling:

1 ½ cups almond flour (168g)
7 ounces almond paste broken into small pieces
⅓ 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 16x10-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.

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

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition