Sweet almond pastry is one of those bakes that smells like comfort and celebration at the same time. I remember pulling a tray of these out of my oven on a foggy Saturday morning — the kitchen filled with a warm, nutty perfume, the pastry edges crackling faintly as they cooled. In my house, this is both a weekday pick-me-up and a weekend show-off. It’s buttery, slightly sweet, and carries that soft, slightly chewy almond center that keeps you reaching for another piece.
Historically, almond pastries show up across many cuisines — from the frangipane tarts of France to the almond-filled Danish braids in Scandinavian baking. The version I make most often is an Americanized braided puff pastry filled with almond paste (you’ll sometimes see marzipan used instead). It’s delicate but satisfying: flaky layers of pastry, a silky almond fold inside, and toasted sliced almonds on top for an added crunch.
Ingredients and Preparation
Below I talk through the ingredients in a simple, conversational way so you know what each component is doing. The recipe I use, tested repeatedly in my kitchen, relies on a sheet of puff pastry and almond paste — but I’ll cover substitutions later.
- Almond paste – the star of the filling; gives that concentrated almond flavor and creamy texture. Marzipan will work as a swap if needed.
- Granulated sugar – sweetens and helps the almond paste blend into a spreadable filling.
- Vanilla extract – lifts the almond flavor and softens any sharp edges.
- Egg – used for the egg wash; gives the pastry a glossy, golden finish and helps the sliced almonds stick.
- Water – just a splash to thin the egg for an easy brush-on wash.
- Puff pastry sheet – the flaky layers that make this pastry melt-in-your-mouth. You can use store-bought or homemade if you’re comfortable laminating dough.
- Sliced almonds – for texture and toasty flavor on top; they toast quickly in the oven so keep an eye on them.
For a rich base, you might want to try our all butter flaky pie crust recipe that pairs wonderfully with sweet fillings.
Step-by-Step Instructions
Here’s the step-by-step method I follow. I’ll give the exact measurements and timing (this is the version that consistently works in my oven). I’ll also drop in the small things I learned the hard way — like why you shouldn’t over-roll the pastry and how to avoid a soggy bottom.
Stage 1 — Prep and egg wash
- Preheat the oven to 400°F (this higher start helps set the layers and jump-start browning). Line a baking sheet with parchment paper or a silpat so you don’t have to scrape melted sugar or butter off later.
- In a small bowl, whisk together 1 large egg and 1 tablespoon water. Set aside — this is your egg wash. Brush lightly at the end, not before assembling, or it will act like glue and prevent the braid from folding neatly.
Stage 2 — Make the almond filling
- In a food processor (or a stand mixer with a paddle) combine 8 oz almond paste, 1/4 cup granulated sugar, and 2 teaspoons vanilla extract. Process until smooth and slightly fluffy. The texture should be spreadable but not runny — if it’s too stiff, a teaspoon of water will loosen it. If it tastes flat, a pinch more salt usually helps the sweetness pop.
Stage 3 — Assemble the pastry
- Unfold one sheet of puff pastry on the prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it was in the box — not much, just a touch larger. Over-rolling will collapse the layers; under-rolling makes it hard to fold cleanly. You should still be able to see faint fold lines.
- Using a sharp knife or pizza cutter, cut slits about 1 inch apart along the two long sides of the pastry, leaving a clean 1½–2 inch center strip where the filling will sit. The slits should stop about 1/2 inch from the filling area so the ends hold together.
- Press the almond paste mixture into a log down the center of the pastry. I like to use an offset spatula to keep the filling tidy. Be careful not to overfill — if the filling reaches the slits it can ooze out when baking.
- Starting at one end, fold the pastry strips over the almond mixture on a diagonal, alternating sides to create a braid. Tuck the ends under gently to prevent the filling from leaking out of the tips.
- Brush the braided pastry lightly with the egg wash (from step 1) and sprinkle with 1/4 cup sliced almonds. The egg wash gives a deep golden sheen and helps the almonds adhere. If you like extra shine, brush a second thin layer halfway through baking.
Stage 4 — Baking
- Bake for 10 minutes at 400°F, then lower the oven temperature to 375°F and continue baking for another 17 to 20 minutes, until the braid is deep golden brown and the almond slivers are toasted. The initial high heat helps the layers puff; the lower temperature prevents the almond filling from burning while the inside finishes cooking.
- Let cool on the pan for about 10 minutes before slicing. The filling will be hot and slightly set; it firms up more as it cools. If you slice too soon, the filling can smear. I usually wait until it’s warm to the touch.
Tip I learned: on my first few tries I let the oven rack sit too low which browned the bottom too quickly and left the top pale. Now I bake on the middle rack and use the two-temperature approach above — it gives even color and a fully baked filling.
Tips for Perfect Pastries
I bake a lot of puff pastry things, and a few habits save the whole bake:
- Chill matters – If your kitchen is warm, chill the puff pastry sheet for 10 minutes before assembling. Warmer butter layers spread and the pastry won’t puff as well.
- Don’t overload – A heavy filling makes the braid soggy in the middle. Keep filling to a single, neat log down the center.
- Egg wash timing – Egg wash before baking only — brushing during the bake is optional for added shine. Brushing too early (before braiding) glues the layers together and spoils the lift.
- Watch almond toasting – Sliced almonds brown quickly; if they’re darkening faster than the pastry, tent the top loosely with foil for the final minutes.
- Fixing a collapsed braid – If the braid deflates slightly after baking (it happens when the oven opens mid-bake), a light brush of warmed apricot jam or a dusting of powdered sugar improves appearance and adds shine.
- Texture cues – The finished pastry should be flaky on the outside, tender and slightly moist at the almond center, and not greasy. If it’s greasy, the butter in the pastry melted out — often a sign of over-rolling or baking on too-high heat.
Serving Suggestions
These pastries are delicious warm, right out of the oven, when the almond paste is still slightly soft. I like them dusted with powdered sugar and served with a tiny pot of jam for spreading.
Pair your sweet almond pastries with a savory dish like classic beef rendang for a well-rounded meal.
If you’re serving them for a brunch or party, slice into equal portions and arrange them on a platter with fresh berries and a small bowl of lightly sweetened whipped cream. For a morning coffee service, whole braids look beautiful on a wooden board alongside mugs of strong coffee — the almond aroma complements coffee very well.
Variations and Substitutions
Swap, tweak, or reinvent — I often change small things depending on what’s in my pantry.
- Marzipan instead of almond paste – Marzipan is sweeter and finer; if you use it, reduce added sugar slightly.
- Homemade almond filling – If you don’t have almond paste, blend ground almonds with a bit of sugar and a spoonful of corn syrup or honey until it binds.
- Spice it – A pinch of cardamom or cinnamon stirred into the almond filling adds a warm, aromatic note. Cardamom is particularly lovely here.
- Vegan/dairy-free options – Use a vegan puff pastry and swap the egg wash for a thin sugar syrup (1 tablespoon sugar melted into 1 tablespoon water) or plant-milk brushed on for color. For the almond paste, ensure no honey is used if avoiding all animal products.
- Gluten-free – Use a trusted gluten-free laminated dough or make smaller turnovers with a sturdy gluten-free shortcrust; expect a different texture but still delicious results.
If you’re looking for fun pastry ideas, consider trying our easy monkey bread as a delightful alternative.
Nutritional Information
From the recipe metadata I use, each serving is roughly 189 kcal with about 11 g fat, 21 g carbohydrates, and 4 g protein. These are approximate values based on the full pastry divided into 8 servings.
If you’re looking to lighten the pastry for more regular indulgence, consider these swaps: use a thinner layer of almond filling, reduce added granulated sugar slightly, or serve smaller slices alongside fresh fruit to make the portion feel more substantial. Remember: the pastry is meant as a treat — shared with coffee, a little goes a long way.
Frequently Asked Questions
- How should I store the sweet almond pastries?
Store your sweet almond pastries in an airtight container at room temperature for up to 3 days. If you need to keep them longer, consider refrigerating them for up to a week.
- Can I make the pastry ahead of time?
Yes! You can prepare the pastry and filling ahead of time. Just assemble the pastries and bake them right before serving for the best freshness.
- What can I use instead of almond paste?
If you can’t find almond paste, you can use marzipan as a substitute, or make your own by blending ground almonds with sugar and a little corn syrup or honey.
- Can I freeze sweet almond pastries?
Absolutely! You can freeze unbaked pastries for up to a month. Just make sure to wrap them tightly and bake them directly from the freezer, adding a few extra minutes to the baking time.
- What is the best way to serve sweet almond pastries?
Serve them warm, dusted with powdered sugar, alongside a cup of coffee or tea for a delightful treat. They also pair well with fresh fruit or whipped cream!
Conclusion and Final Thoughts
If you take away one thing, let it be this: keep the technique simple and respect the pastry. A light hand when rolling, a tidy braid, and a gentle watch on oven color will reward you with a flaky, buttery pastry and a silky almond interior. I’ve made this several ways — with leftover marzipan, with extra cardamom, and served at both breakfasts and small dinner parties. Each time, people ask for the recipe.
Don’t forget to check out our breakfast stuffed puff pastry bars for more ideas on delicious pastry treats!
Try this recipe on a quiet morning when you can enjoy the smell of almonds and butter filling your kitchen. When you do make it, slice one piece while it’s still warm and tell me what tweak you tried — I’m always experimenting and I love hearing other people’s little changes that turn this into their go-to version.
Sweet Almond Pastry
Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
- In a small bowl, whisk together egg and water. Set aside.
- In a food processor (or stand mixer) combine almond paste, sugar and vanilla extract until well combined.
- Unfold pastry sheet on prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it is out of the box.
- Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the center, and arrange the almond paste mixture down the center.
- Starting at one end, fold the pastry strips over the almond mixture on a diagonal, alternating sides. Brush the pastry lightly with the egg wash. Sprinkle with the sliced almonds.
- Bake for 10 minutes, then lower heat to 375°F and continue to bake for 17 to 20 minutes, until golden brown. Let cool on pan for 10 minutes, slice and serve.
