Raspberry Almond Puff (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 teaspoon almond extract
03 -
1 tablespoon lemon juice
04 -
pinch of salt
05 -
2 tablespoons sugar
06 -
2 tablespoons flour
07 -
1 large egg
→ Pastry
08 -
milk for brushing
09 -
1 sheet puff pastry, thawed
→ Topping
10 -
1/4 cup almond slices, toasted
11 -
2 tablespoons water (as needed to thin)
12 -
2/3 cup raspberry preserves or jam
13 -
1/4 teaspoon almond extract
14 -
1 cup powdered sugar
15 -
pinch of salt
# Instructions:
01 -
Turn the oven on and heat it up to 400°F.
02 -
Crack the egg into a bowl and whisk until smooth. Add salt, sugar, and flour, then whisk until it blends well. Next, pour in the almond extract and lemon juice. Lastly, mix in the cream cheese until it's creamy. Set aside.
03 -
Lay out the puff pastry on a piece of parchment and roll it gently until it's smooth. Slice it into two rectangles, each measuring about 10x5 inches.
04 -
With a knife, lightly score every edge of the rectangles, making a border about three-quarters of an inch from the edge. Move them onto a baking sheet covered in parchment.
05 -
Brush the edges with milk and pop them in the oven for 15 minutes or until they've puffed up. Take them out and press the center part down to make an area for the filling.
06 -
Spread the creamy filling in the middle of each pastry. Spoon a few dollops of raspberry jam on top and gently spread it out.
07 -
Bake the pastries again for about 15 minutes, or until they turn a deep golden color and the filling sets. To keep them from browning too much, cover loosely with foil after 5 minutes. Let them cool down completely before adding glaze.
08 -
In a bowl, whisk powdered sugar, a little water, almond extract, and salt until smooth. Drizzle it over the cooled pastries, then quickly sprinkle on the toasted almond slices. Wait for the glaze to firm up before cutting and enjoying.
# Notes:
01 -
Keep the pastry dough cold during prep so it stays flaky and crisp.