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Almond Puff Pastry Loaf

Almond Puff Pastry Loaf prepared dish

This bakery-style almond puff pastry loaf layers buttery pastry with a soft almond filling and a crisp sliced-almond topping. It bakes into a golden, flaky dessert loaf that slices neatly for brunch, coffee, or an elegant sweet course.

This recipe is french style, breakfast, scaled for 8 servings, with 25 min prep and 35 min cook.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 8

Quick cooking notes

  • Core ingredients include almond extract, almond flour, powdered sugar, vanilla extract.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tsp almond extract
  • 1 cup almond flour (finely ground)
  • 2 tbsp powdered sugar (for dusting)
  • 0.5 tsp vanilla extract
  • 1 sheet frozen puff pastry (thawed in the refrigerator)
  • 0.25 cup sliced almonds
  • 4 tbsp unsalted butter (softened)
  • 1 each large egg (divided)
  • 1 tbsp all-purpose flour (for dusting)
  • 0.125 tsp fine salt
  • 0.33 cup granulated sugar

Instructions

  1. Place a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 15 minutes so the pastry bakes quickly and evenly.
  2. Line a 9-by-5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides, and lightly dust a clean work surface with 1 tbsp all-purpose flour.
  3. In a medium mixing bowl, beat 1 cup finely ground almond flour, 0.33 cup granulated sugar, 4 tbsp softened unsalted butter, 0.5 of the beaten large egg, 1 tsp almond extract, 0.5 tsp vanilla extract, and 0.125 tsp fine salt with a silicone spatula for 2-3 minutes, until the mixture is smooth, thick, and spreadable.
  4. Unfold 1 sheet thawed puff pastry on the floured surface and roll it with a rolling pin into a 10-by-12-inch rectangle, keeping the edges even and brushing away any excess flour.
  5. Transfer the pastry to the prepared 9-by-5-inch loaf pan, letting the long sides drape over the edges, and press the pastry gently into the bottom corners without stretching it.
  6. Spread the almond filling in an even layer down the center of the pastry-lined pan with an offset spatula, leaving about 1 inch of pastry uncovered on all sides.
  7. Fold the short ends of the pastry over the filling, then fold the long sides over the top so they overlap in the center; press the seam gently with your fingertips to seal the loaf.
  8. Brush the top of the loaf with the remaining 0.5 beaten large egg using a pastry brush, then sprinkle 0.25 cup sliced almonds evenly over the surface so they adhere to the egg wash.
  9. Set the loaf pan on a rimmed baking sheet and bake at 400°F (204°C) for 15 minutes, until the pastry has puffed and the almonds begin to turn light golden.
  10. Reduce the oven temperature to 350°F (177°C) without opening the oven for long, and continue baking for 18-20 minutes, until the pastry is deep golden brown, crisp at the seams, and the center registers about 200°F (93°C) on an instant-read thermometer.
  11. Transfer the loaf pan to a wire rack and let the pastry cool in the pan for 15 minutes, until the structure firms enough to lift cleanly without collapsing.
  12. Use the parchment overhang to lift the almond puff pastry loaf from the pan, place it on the wire rack, and cool for another 20 minutes before dusting with 2 tbsp powdered sugar and slicing with a serrated knife.

Nutrition (per serving)

  • Calories: 326
  • Protein: 7 g
  • Fat: 23 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Sugar: 10 g
  • Sodium: 155 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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