Can I make sweet almond pastry ahead of time?

Yes, you can prepare the braided pastry and refrigerate it (unbaked) for up to 24 hours. When ready to bake, brush with egg wash, top with almonds, and follow the usual baking instructions. This makes it a great make-ahead option for brunch or holiday mornings.

What’s the difference between almond paste and almond filling?

Almond paste is thick, dense, and made from ground almonds and sugar — perfect for pastries like this one. Almond filling, often sold in cans, is softer and sweeter with a jam-like consistency. For the best results in this recipe, stick with almond paste.

Can I freeze sweet almond pastry?

Absolutely! After baking and cooling, wrap the pastry tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through. It stays flaky and flavorful even after freezing.

Why is puff pastry better than crescent dough for this recipe?

Puff pastry creates airy, buttery layers that crisp beautifully in the oven — essential for that classic pastry texture. Crescent dough, while convenient, bakes up denser and doesn’t offer the same flaky, bakery-style result. Stick with puff pastry for the best experience.

Sweet Almond Pastry – Easy Recipe for Flaky Perfection

Name: Sweet Almond Pastry
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Cuisine: European
Ingredients: 1 large egg: for egg wash; 1 tablespoon water: combined with the egg to create egg wash; 8 oz almond paste: forms the sweet, nutty filling; 1/4 cup granulated sugar: sweetens the almond filling; 2 teaspoons vanilla extract: enhances flavor depth; 1 sheet puff pastry: the flaky, buttery base of the pastry; 1/4 cup sliced almonds: adds crunch and a nutty finish

Description

This sweet almond pastry is a buttery, flaky braided treat filled with rich almond paste and topped with sliced almonds. Perfect for breakfast, brunch, or dessert, it’s a simple yet elegant pastry that’s easy to make at home with store-bought puff pastry and a few staple ingredients.

Ingredients

Scale

1 large egg: for egg wash
1 tablespoon water: combined with the egg to create egg wash
8 oz almond paste: forms the sweet, nutty filling
1/4 cup granulated sugar: sweetens the almond filling
2 teaspoons vanilla extract: enhances flavor depth
1 sheet puff pastry: the flaky, buttery base of the pastry
1/4 cup sliced almonds: adds crunch and a nutty finish

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the egg and water to create an egg wash. Set aside.
In a food processor or stand mixer, blend the almond paste, sugar, and vanilla extract until smooth and well combined.
Unfold the puff pastry on the lined baking sheet and gently roll it out to make it slightly thinner and larger.
Using a knife, cut 1-inch diagonal strips along both long sides of the puff pastry, leaving the center third uncut.
Spread the almond mixture evenly down the uncut center of the puff pastry.
Fold the strips over the filling, alternating sides to create a braided pattern.
Brush the entire pastry with the egg wash and sprinkle sliced almonds on top.
Bake at 400°F for 10 minutes, then reduce the heat to 375°F and bake for an additional 17–20 minutes, or until golden brown.
Allow the pastry to cool on the pan for 10 minutes before slicing and serving.

Notes

Thaw puff pastry overnight in the fridge or until pliable at room temperature to prevent cracking or sogginess.
Do not overfill the pastry center to avoid leakage during baking.
For an indulgent twist, spread a thin layer of Nutella under the almond paste.
Dust with powdered sugar before serving for a bakery-style finish.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for longer shelf life.

Prep Time: 12 minutes
Cook Time: 40 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 serving
Calories: 189 kcal
Sugar: 16 g
Sodium: 20 mg
Fat: 11 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 23 mg