Sheet Pan Almond Puff Pastry with Frangipane
If you love the flavor of classic almond croissants, but don't love the idea of shaping, proofing, and baking dozens of individual pastries, these almond puff pastry squares are your answer. Two sheets of store-bought puff pastry sandwich, a generous layer of homemade almond frangipane, then bake up into a golden, flaky slab, that sliced and served like bars. It's elegant, effortless, and quietly impressive.
Servings: 8 larger or 12 smaller servings
Calories: 528kcal
Equipment
Stand mixer or hand held mixer
Sifter
Ingredients
For the Frangipane Filling
- 12 Tbsp (170g) unsalted butter, room temperature
- 1½ cups (180g) almond flour
- ⅔ cup (240g) granulated sugar
- ½ tsp kosher salt
- 1 large egg, room temperature
- 2 tsp almond extract
- 1 tsp pure vanilla extract or vanilla bean paste
For the Puff Pastry
- 2 8½ oz (490g) sheets of puff pastry, thawed
- ½ cup sliced almonds
- Confectioners sugar
For the Egg Wash
- 1 large egg
- 2 tsp heavy cream
Instructions
- Make the almond filling. Preheat an oven to 350°F (175°C). In the bowl of a stand mixer, combine 12 Tbsp (190g) room temperature butter, 1½ cups (180g) almond flour, ⅔ cup (240g) sugar, and ½ tsp kosher salt. Beat on medium speed until well combined, about 2 minutes. Add 1 egg, 2 tsp almond extract, and 1 tsp vanilla extract, then beat on medium to medium-high speed until light and fluffy, about 2 minutes more. You can use a handheld mixer if preferred.
- Roll out the puff pastry. Place each sheet of puff pastry on a piece of parchment paper, then roll them out slightly so they’re roughly 10x13-inches (it doesn’t have to be exact). Transfer one, along with the parchment, to the baking sheet.
- Assemble. Use an offset spatula to spread about ⅔ of the filling on top of the puff pastry, ensuring it’s in a flat, even layer. Place the second rolled out sheet of puff pastry on top. I find it easiest to leave the puff pastry on the parchment and simply flip that over and on top of the filling. Once it’s in place, remove the top layer of parchment.
- Make the egg wash. In a small bowl, whisk together 1 egg and 2 tsp heavy cream. Brush this all over the top sheet of puff pastry, then add the remaining frangipane right on top. Again, spread into a flat, even layer. Sprinkle ½ cup sliced almonds evenly on top.
- Bake. Transfer to the oven and cook for 30 minutes or until the puff pastry is golden brown and flaky. It will puff up significantly, but as it cools, it’ll deflate. Once it settles, cut into small or large squares, then dust with confectioners sugar. Enjoy warm or at room temperature!
Notes
- Nutrition facts assume 12 smaller servings.
- All frangipane ingredients should be room temperature for best results.
- Frangipane filling can be made and stored in a fridge 5 days in advance or frozen for up to 1 month. Thaw overnight in a fridge before using.
- Make-ahead: Assemble the full pastry (without baking), cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a minute or two if needed.
- Leftovers can be kept in a fridge or at room temperature for 2-3 days.
- Reheat by warming briefly in a 300°F (150°C) oven to re-crisp (though it's fantastic room temp too!).
Nutrition
Calories: 528kcal | Carbohydrates: 43g | Protein: 8g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 213mg | Potassium: 71mg | Fiber: 3g | Sugar: 21g | Vitamin A: 412IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 2mg
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