Description
Delightful Custard Almond Puff Pastry Pockets featuring flaky puff pastry filled with a smooth almond paste and creamy vanilla custard, topped with sliced almonds and a light dusting of powdered sugar. A perfect elegant dessert that is easy to prepare and bakes to golden perfection.
Ingredients
Scale
Puff Pastry and Filling
- 1 sheet frozen puff pastry (thawed)
- 1/2 cup almond paste
- 1 tablespoon milk
- 1/4 teaspoon almond extract
- 1/2 cup vanilla custard or pastry cream
Topping and Finishing
- 1 egg (beaten, for egg wash)
- 2 tablespoons sliced almonds
- 1 tablespoon granulated sugar
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Almond Filling: In a small bowl, combine almond paste with milk and almond extract. Stir until the mixture is smooth and spreadable, creating a rich almond filling.
- Prepare Puff Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. Cut the pastry into 6 equal rectangles for individual pockets.
- Assemble Pockets: Spoon about 1 tablespoon of almond filling and 1 tablespoon of vanilla custard onto the center of 3 of the rectangles, leaving space around the edges for sealing. Top each filled rectangle with one of the remaining rectangles, then press the edges firmly with a fork to seal the pockets completely.
- Apply Egg Wash and Toppings: Brush the tops of the sealed pockets with the beaten egg to achieve a shiny, golden finish. Sprinkle sliced almonds and granulated sugar on top for added texture and sweetness.
- Bake: Transfer the pockets onto the prepared baking sheet and bake for 15–18 minutes until they puff up and turn a beautiful golden brown color.
- Cool and Serve: Allow the pockets to cool slightly on a wire rack. Dust with powdered sugar if desired. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute store-bought vanilla pudding for the custard as a convenient shortcut.
- These puff pastry pockets are best enjoyed the same day to prevent the pastry from becoming soggy.
