Best 11 Almond Pastry Recipes

ALMOND PASTRY PUFFS

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust: Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
• For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

ALMOND SHORTCRUST PASTRY

Steps:

• Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
• Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.

PLUM TART WITH ALMOND PASTRY CRUST

Steps:

• For the filling:
• Fill a large stockpot halfway with water and bring to a boil.
• While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside.
• Fill a large bowl with ice and water and set aside.
• When water is boiling, gently drop plums into water for 30 to 45 seconds.
• Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
• Remove and dry plums gently with a paper towel.
• Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
• Slice plums in half and remove pits.
• Toss with sugar, cinnamon, and lemon juice and set aside.
• For the crust:
• Preheat oven to 375 degree F.
• Grind the almonds in a food processor until they are a fine crumb.
• Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
• Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
• Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
• Dough will hold together, but be slightly sticky.
• Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
• Bake for 8 to10 minutes, or until surface of tart is no longer shiny.
• Remove from oven and let cool.
• Place tart shell on a cookie sheet.
• Toss plum halves in their own juices in bowl.
• Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
• Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
• Remove from the oven and let cool.
• For the glaze:
• Heat preserves over a low flame or in microwave until melted.
• Combine with water and brush surface of tart.

SWEET ALMOND TAMALES WITH PASTRY CREAM

Steps:

• Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
• Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
• Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

BONKET (DUTCH ALMOND PASTRY)

Steps:

• Crust:.
• Cream butter and sugar; stir in egg and vanilla.
• Add flour and salt.
• Press into 9x13" pan.
• Almond Layer:.
• Beat eggs with sugar; add butter, almond paste and flavoring.
• Mix until as smooth as possible. (Almond paste is difficult to break down.).
• Pour over bottom layer.
• Sprinkle with chopped nuts.
• Bake about 25 minutes at 325 until firm and slightly browned.
• Topping:.
• Sift sugar and mix in salt.
• Add just enough water to thin to a pourable consistency.
• Drizzle topping over bonket while still hot.
• Cool completely before cutting into squares.

ALMOND PASTRY

Steps:

• Preheat oven to 350.
• Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
• (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
• Mix cream cheese, egg yolk, almond extract and sugar.
• Spread over 1st layer.
• Unroll 2nd package of crescent rolls and stretch to fit over the top.
• Slightly beat egg white and brush on top layer of crescent rolls.
• Sprinkle with additional sugar, then sliced almonds.
• Bake 20-25 minutes, till golden brown.
• Cool completely before cutting.

ALMOND PASTRY

Steps:

• 1. In heavy medium sauce pan slowly heat water, 1/2 Cup butter, and 1/2 teaspoon salt until butter is completely melted. Bring to boil and turn off heat.
• 2. Immediately add the flour all at once and stir vigorously until well mixed.
• 3. Add 4 whole eggs, one at a time, beating thorougly until completely combined after each egg.
• 4. Spread onto ungreased cookie sheet (pretty much fills a 15" X 11" cookie sheet).
• 5. Bake for about 25-30 minutes in preheated 375 F oven. Remove from oven and let cool completely.
• 6. FROSTING: In medium bowl thoroughly whip 1/2 cup soft butter, powdered sugar, almond and vanilla extracts, and 1/2 teaspoon salt (don't omit salt). Add milk as needed to achieve desired frosting consistency.
• 7. Frost cooled pastry (using all or only part of frosting as desired for personal taste). Sprinkle sliced almonds over fresh frosting. Cut into twenty pieces ~ ENJOY!

ALMOND RHUBARB PASTRY

Steps:

• In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 cup milk; add to crumb mixture, tossing with a fork until dough forms a ball. Add some or all of remaining milk if necessary., Divide dough in half so that one piece is slightly larger than the other. On a lightly floured surface, roll out larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan., Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal. , For topping, melt butter in a small saucepan; add sugar and milk. Bring to a gentle boil; cook and stir 2-3 minutes longer or until thickened. Remove from the heat; stir in vanilla. Spread over pastry. Sprinkle almonds over top., Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.

GUSSTORTE (SWISS ALMOND & FRUIT PASTRY)

Steps:

• Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
• Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
• Have this done in advance and at room temperature when ready to fill pastry.
• Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.
• Add water a little at a time, mixing until the dough starts to form up a ball.
• Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.
• Cover in plastic and chill while preparing filling.
• If you prefer, you may substitute a premade refrigerated pastry dough.
• Beat the eggs until they are thick and lemony.
• Beat in the granulated sugar 1 Tbsp at a time.
• Fold in the nuts.
• Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.
• Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
• Bake in a preheated 350°F oven for 30-40 minutes, or until the eggy filling is set.
• Chill, then remove sides of pan carefully, slice and serve.
• Store in the refrigerator.

WILLIAMSBURG ALMOND PUFF PASTRY

Steps:

• Pastry: Cut butter into flour until crumbly.
• Sprinkle with cold water and mix until it forms a ball.
• Divide dough in half; press each section into a 2 x 12-inch strip on cookie sheet, about 2 inches apart.
• Filling: Bring water and butter to a boil; remove from heat.
• Add almond extract and stir in flour.
• Beat eggs in one at a time.
• Place batter over crust.
• Fold pastries over lengthwise and seal edges with water.
• Bake at 350F for 40-45 minutes until lightly browned.
• Cool.
• Frosting: Combine ingredients and spread over pastry.