Some delicious Almond Breakfast Pastries

Friday 8 August 2014

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I recently bought a little booklet at the grocery store, entitled Delicious Pastries.  I fear I have been in love with puff pastry my whole life, fueled by trips made to my French Grandmaman's home where we would feast on caramel filled puff pastry squares dolloped with thick sweet cream . . . mmmm . . . so good.

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I don't generally make my own puff pastry.  If you buy a good quality all butter brand, there is no need to do so. It's as good as any you can make.  There was a recipe in the booklet that I had been eyeballing since I got it home for some  delicious looking Sugar and Almond Pastries and I thought they would be perfect for our picnic.

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As well, they appeared very quick and easy to make, and y'all know how lazy I am, lol.  The filling is a very simple almond frangipane filling . . . rich with egg yolks, melted butter, sugar and almonds (of course!)  Two different kinds, both ground and flaked.

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You may think they look a bit strange and you would be right.   I didn't seal the edges of my pastries well enough and they blew open as they baked, which isn't really as big a disaster as you might think . . . they just aren't very perfect looking, but I can assure you they taste fabulous all the same.

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So why am I showing you them if they aren't perfect???  For several reasons.  One . . . you need to know that not everything I touch turns to gold . . . and two . . . it's a sound recipe and They taste fabulous, no matter how they look.  So there.

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This is how they are supposed to look. ☺

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*Sugar & Almond Pastries*
Makes 4   
Printable Recipe

You can add a handful of sultanas or other chopped dried fruit to the
almond filling if you wish.  Just remember to dampen your edges well
when you are folding them up.  

For the filling:
2 large free range egg yolks
75g caster sugar (generous 1/3 cup, 6 1/2 TBS)
pinch salt
50g butter, melted (3 1/2 TBS)
few drops almond essence
75g ground almonds (14 TBS)
50g flaked almonds (generous 1/2 cup)  
250g of ready to roll puff pastry, all butter (about 1/2 pound)  

You will also need:
25g butter, melted (1 3/4 TBS)
25g caster sugar (3 TBS)  

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking tray with baking parchment.  Set aside.  

Whisk  the egg yolks and sugar together for the filling, until light and thick.  Whisk in the salt.   Whisk in the melted butter a bit at a time,  along with the almond essence.   Stir in the ground and flaked almonds gently.  Set aside.  

Roll out your pastry on a lightly floured surface to a square 12 inches by 12 inches in size.  Cut into 4
equal squares (6 inches).  Brush the outer edges with some cold water.  Divide the almond mixture equally into four amounts, dolloping it into the centre of each square.  Bring up the corners of the pastry to the centre to meet, covering the almond filling completely.  Press the edges  together firmly to seal.  

Arrange the squares on the prepared baking sheet.  Bake in the heated oven for 20 minutes, until
golden and starting to brown.  Remove from the oven and brush immediately with the melted butter and sprinkle with the caster sugar.

 Leave to cool on the baking sheet.  Serve warm or cold.  Store any leftovers in an airtight container.


  1. Hi Marie, I think they look great! I absolutely love almond croissants and these sound like an excellent homemade substitute, even if you do use bought pastry. Are you familiar with the Nick Malgeri book, Bake? He does something similar, I think, but uses cream cheese as well (and his pastry is obviously the homemade sort!) Anyway, thanks for the tip, I'll save this recipe for when we next have weekend guests. Have a great day, Lucy

  2. Thanks Monique and Lucy! Lucy I am not familiar with the Nick Malgeri book, but will check it out!

  3. Just took mine out of the oven ,, WOW , taste delicious ,, and so easy to make,, also thank you for adding cups and TBSP,, as most recipes use gramms mm thanks again,

    1. Thanks so much!I am pleased you made these and appreciate you taking the time to comment!


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