Ten ingredients and forty-five minutes, from one sheet of bought puff pastry.
Contains almonds twice over — in the filling and on top. It is a tree-nut dish through and through.
Why This Recipe Works
- Keeping the pastry cold until it bakes is what gives the high flaky layers.
- Scoring a border lets the edges rise while the filled centre stays flat.
- Almond cream bakes into a soft, set filling that holds the raspberries in place.
- Egg wash on the bare pastry gives the glossy golden top.
- Fresh raspberries added after baking stay whole and bright.
Ingredient Notes
- Frozen puff pastry, thawed but cold
- One sheet. Cold is the instruction — warm pastry loses its layers before it reaches the oven.
- Almond flour, butter, sugar, egg and almond extract
- Three quarters of a cup with four tablespoons, a third of a cup, one egg and half a teaspoon. This is the almond cream — the pale filling inside.
- Fresh raspberries
- One cup, split in half. Half go into the almond cream before baking and half go on top afterwards.
- Sliced almonds
- A third of a cup, scattered over the tops. Together with the almond flour, this makes the pastry a tree-nut dish.
How to Make It
Oven to 400°F, a sheet pan lined
Heat oven to 400°F and line a sheet pan with parchment.
Butter and sugar beaten, egg, almond flour and extract beaten in
Beat butter and sugar smooth, then beat in the egg, almond flour and almond extract to make a thick almond cream.
Pastry cut into six, a border scored, almond cream spread in
Cut puff pastry into 6 rectangles. Score a 1/2-inch border and spread almond cream inside each border.
Half the raspberries pressed in, edges egg-washed, almonds scattered
Press about half the raspberries into the almond cream. Brush exposed pastry with egg wash and scatter sliced almonds over the tops.
Baked twenty to twenty-five minutes until deeply golden
Bake 20 to 25 minutes until the pastry is deeply golden and fully puffed.
Cooled, topped with fresh raspberries and powdered sugar
Cool 10 minutes, top with the remaining fresh raspberries, and dust lightly with powdered sugar.
Read It From the Pastry Up
The pale filling here matters: a cream-cheese filling would make these a fridge item, an almond cream would not. THE PALE FILLING IS ALMOND CREAM/FRANGIPANE, NOT CREAM CHEESE, and these are INDIVIDUAL RECTANGLES, NOT FOLDED SEALED PARCELS. Here is each layer from the bottom.
RASPBERRY, second position - FRESH on top
COOLED 10 MINUTES, then TOPPED WITH THE REMAINING FRESH RASPBERRIES and DUSTED LIGHTLY with 2 tbsp POWDERED SUGAR - a component the title does not name. The cooling comes first so the fresh berries stay whole and bright. Almond flour and sliced almonds are both DEFINING TREE-NUT ALLERGENS.
EGG WASH and SLICED ALMONDS - the top
The EXPOSED PASTRY BRUSHED WITH EGG WASH - 1 egg beaten with 1 tsp water - and 1/3 cup of SLICED ALMONDS SCATTERED OVER THE TOPS. The egg wash is what gives the glossy golden surface. Then BAKED 20 TO 25 MINUTES at 400°F UNTIL DEEPLY GOLDEN AND FULLY PUFFED.
RASPBERRY, first position - pressed IN
ABOUT HALF of the 1 cup of FRESH RASPBERRIES PRESSED INTO THE ALMOND CREAM before baking. These become the baked red pieces visible in the cut side.
The ALMOND CREAM - and it is set by an egg
4 tbsp SOFTENED BUTTER and 1/3 cup SUGAR BEATEN SMOOTH, then 1 EGG, 3/4 cup ALMOND FLOUR and 1/2 tsp ALMOND EXTRACT beaten in to A THICK ALMOND CREAM, SPREAD INSIDE EACH BORDER. This is the pale filling. The egg matters for safety as well as texture: BAKE THE EGG-CONTAINING ALMOND CREAM FULLY WITH THE PASTRY.
The PASTRY - cold, cut, and SCORED
1 sheet of FROZEN PUFF PASTRY, THAWED BUT COLD, cut into 6 RECTANGLES, each with a 1/2-INCH BORDER SCORED around it. Cold butter layers are what puff; warm pastry melts them into the dough before the oven can. The scored border is what rises into the high flaky edge while the filled centre stays flat - and it is also what keeps these open rectangles rather than parcels.
Success Tips
- Keep the pastry in the fridge until the almond cream is ready.
- Stay inside the scored border with the filling so the edges can rise.
- Let them cool ten minutes before the fresh berries go on, or the berries soften.
Serving Ideas
Six rectangular puff pastries with high flaky layers and a glossy golden top scattered with sliced almonds, crowned with fresh raspberries and dusted with powdered sugar.
Frequently Asked Questions
Is the filling cream cheese?
No, it is an almond cream — butter, sugar, egg, almond flour and almond extract — baked right along with the pastry.
Does this contain nuts?
Yes. Almond flour is in the filling and sliced almonds are on top. Both are tree nuts.
Should I fold the pastry over the filling?
No. These are open individual rectangles with a scored border, not sealed parcels. The filling and raspberries stay visible.
