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Almond Puff Pastries

 Almond Puff Pastries
My husband comes from a family of almond growers, so I use almonds often in my baking. These puff pastries have a crisp topping and creamy filling. —Barbara Harrison, Monte Sereno, California
18 ServingsPrep: 20 min. Bake: 20 min.


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, separated
  • 1 tablespoon water
  • 1 cup sliced almonds
  • 1 cup sugar
  • 2 cups heavy whipping cream, whipped
  • Confectioners' sugar


  • Unfold pastry sheets onto a lightly floured surface. Cut each sheet
  • into nine 3-in. squares. Place 1 in. apart on greased baking sheets;
  • set aside. In a small bowl, beat egg yolk and water; brush over
  • pastry squares. In another bowl, beat egg white; add almonds and
  • sugar. Spread over each square.
  • Bake at 375° for 20-25 minutes or until well puffed and browned.
  • Cool completely on wire racks.
  • Split pastries in half horizontally. Fill with whipped cream; replace
  • tops. Sprinkle with confectioners' sugar. Serve immediately. Yield:
  • 18 servings.
Nutritional Facts: 1 serving (1 each) equals 302 calories, 20 g fat (8 g saturated fat), 48 mg cholesterol, 103 mg sodium, 28 g carbohydrate, 3 g fiber, 4 g protein.