Description
A flaky sheet-pan pastry featuring par-baked puff pastry topped with a rich almond flour frangipane and toasted sliced almonds.
Ingredients
-
1 sheet frozen puff pastry.
-
6 tbsp unsalted butter.
-
3/4 cup sugar.
-
1 cup almond flour.
-
1 large egg.
-
1 1/2 tsp almond extract.
-
1/2 cup sliced almonds.
-
Powdered sugar for dusting.
Instructions
-
Preheat oven to 400F and line a sheet pan with parchment paper.
- Par-bake puff pastry for 15 minutes then deflate air bubbles.
-
Mix softened butter sugar egg and almond flour into a thick paste.
-
Spread the almond paste over the pastry and top with sliced almonds.
-
Bake at 350F for 20-30 minutes until golden and set.
-
Cool completely then dust with powdered sugar and slice.
Notes
-
Always par-bake the pastry to ensure the bottom stays crispy under the filling.
-
Use blanched almond flour for the smoothest and lightest frangipane texture.
-
This recipe scales perfectly for large groups and brunch gatherings.
- Prep Time: 10 mins.
- Cook Time: 45 mins.
- Category: Breakfast.
- Method: Baking.
- Cuisine: French Fusion.
Nutrition
- Serving Size: 1 square
- Calories: ~ 245 kcal
- Sugar: ~ 12g
- Sodium: ~ 85mg
- Fat: ~ 18g
- Saturated Fat: ~ 8g
- Unsaturated Fat: ~ 10g
- Trans Fat: ~ 0g
- Carbohydrates: ~ 18g
- Fiber: ~ 2g
- Protein: ~ 4g
- Cholesterol: ~ 45mg
Keywords: Almond Croissant, Sheet Pan Pastry, Easy French Breakfast, Almond Frangipane, Puff Pastry Recipes, New York Recipe.