Raspberry Almond Puff Pastry (Print Version)
# Ingredients:
→ Filling
01 -
1 large egg
02 -
2 tbsp all-purpose flour
03 -
2 tbsp granulated sugar
04 -
pinch of salt
05 -
1 tbsp lemon juice
06 -
1/2 tsp almond extract
07 -
8 ounces cream cheese, room temperature
→ Pastry
08 -
1 sheet frozen puff pastry, thawed
09 -
milk for brushing
→ Topping
10 -
2/3 cup raspberry jam or preserves
11 -
1 cup confectioner's sugar
12 -
2 tbsp water, approximately, to thin
13 -
1/4 tsp almond extract
14 -
pinch of salt
15 -
1/4 cup sliced almonds, lightly toasted
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Whisk the egg in a small mixing bowl until smooth. Add flour, granulated sugar, and salt, whisk until combined. Stir in lemon juice and almond extract, then whisk in cream cheese until smooth. Set aside.
03 -
Gently unfold and roll out the puff pastry sheet on a parchment-lined surface to flatten and smooth. Cut into two 10x5-inch rectangles.
04 -
Score around the edge of each rectangle, approximately 3/4 inch in from the edges to create a raised frame. Transfer pastry to a baking sheet lined with parchment.
05 -
Lightly brush the pastry edges with milk and bake for 15 minutes until puffed. Remove from the oven and press down the center portion of each pastry to create an indentation.
06 -
Spread cream cheese mixture evenly in the center of the pastries. Spoon 4-5 dollops of raspberry jam on each and gently spread over the filling.
07 -
Bake pastries for 15 minutes or until deep golden brown and the filling is set. Tent with foil after the first 5 minutes to avoid excess browning. Remove from oven and cool before glazing.
08 -
Whisk confectioner's sugar, water, almond extract, and salt until smooth. Drizzle over cooled pastries, then immediately sprinkle with sliced almonds. Allow glaze to set before slicing and serving.
# Notes:
01 -
Keep puff pastry cold during preparation to ensure a flaky texture.