Sweet Almond Pastry

Prep 12 mins
Cook 40 mins
Total 52 mins

Sweet Almond Pastry: best served warm for breakfast! Perfect #Brunch food!

Sweet Almond Pastry: best served warm for breakfast! Perfect #Brunch food!

Many many moons ago, when Jorge and I were kidless, we used to sometimes wake up on Saturday morning and drive over an hour to get to a Farmer’s Market in St Pete that had an amazing sweet almond filled crescent.

Now we go to one with the twins that is just as great and is only fifteen minutes away. It has a gourmet grilled cheese food truck that we all love, but I really do miss those sweet almond crescents.

Sweet Almond Pastry: best served warm for breakfast! Perfect #Brunch food!

So I decided to make a version of it here at home and I have to say, it was possibly even better! Sometimes, by the time we got there, the dough had gotten soggy. At home, we all got to stuff our faces with fresh, warm delicious baked almond-y goodness.

I made a super quick 30 second video for you guys. I think it’s helpful to see how to braid the pastry…all I need is to invent a scratch and sniff screen. 😉 Would y’all like to start seeing more videos? Do you find them fun/helpful at all?

I promise you will love this easy recipe for my favorite almond filled pastry. Make this for brunch to impress all your friends…while it looks very involved, it only takes about 40 minutes start to finish!

Recipe Note: The almond paste is what gives this all it’s flavor – don’t skimp on it! Also, if you want to add chocolate, I like to spread nutella on top of the almond mixture before I braid the pastry. It is seriously divine.

Yield: 8 servings

Sweet Almond Pastry

Slice Sweet Almond Pastry with another full loaf on a dark surface
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes


  • 1 large egg
  • 1 tablespoon water
  • 7 oz almond paste
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 sheet puff pastry
  • 1/4 cup sliced almonds


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
  2. In a small bowl, whisk together egg and water. Set aside.
  3. In a food processor (or stand mixer) combine almond paste, sugar and vanilla extract. Until well combined.
  4. Unfold pastry sheet on prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it is out of the box – not much, just a little larger.
  5. Follow video above for how to cut, fill and braid pastry. Here are some written directions to help guide you:
  6. Unfold 1 pastry sheet on prepared pan. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the where the center mixture will go. Arrange the almond paste mixture down the center of the pastry.
  7. Starting at one end, fold the pastry strips over the almond mixture on a diagonal, alternating sides. Brush the pastry lightly with the egg wash. Sprinkle with the sliced almonds.
  8. Bake for 10 minutes and then lower heat to 375°F and continue to bake for 17 to 20 minutes — until golden brown. Let cool on pan for 10 minutes, slice and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 20mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 4g


Sweet Almond Pastry: best served warm for breakfast! Perfect #Brunch food!

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30 Responses
  1. Belinda Neal

    I bet you sliced apple would be lovely on top of that marzipan too. I must try this soon. Thanks for sharing.

  2. Laurie

    Just made this. It came out beautifully and was delicious. I added 4oz (half a block) of cream cheese and 1 egg to the almond paste mixture and kept the sugar the same. Instead of vanilla extract, I used almond extract. The mixture is runnier, but is easily managed. Very professional looking with the great braiding instructions!

  3. Larissa Goldstein

    I loved the recipe very much, but after making it there was too much filling in the fished product. Things I will do next time is make two puff pasty sheets and split the filling recipe between the both. And to me that would be must perfect. Even sprinkle with dry powder sugar on it When plating. 

  4. Michelle

    I just made this and thought it was wonderful! My favorite part of these kinds of pastries is the filling, so I didn’t mind the amount of filling at all! (No really, I could eat almond paste by the block I love it so much haha.) However, I did make a homemade puff pastry that was decently thick, so it balanced out the filling more than a store-bought puff pastry would.

  5. Jess

    Is it hard to make the almond paste from scratch? I don’t know if I can buy it at my local shops. Also instead of nutella could maple syrup be drizzled or would it ruin it?

    1. Carrie

      This is late for you but may help others. Almond paste is very easy to make. If you have a food processor, you can use whole almonds, blanched or unbalanced. If you don’t havr a food processor, just use the same amount of almond flour.  Being over on the almond measurement won’t hurt. Most recipes I’ve seen make about 3 cans worth much cheaper than just one can! 

  6. Jennifer HOgeback

    This recipe is delicious. Just made it this morning but definitely wished I used half the almond paste it was too much for one pastry sheet. I will make this again but will half the almond mixture.

  7. Alex

    I’m sorry to say…But this did not come out well for me either….I wish I would’ve read the comments before…..But lesson learned.   
    Oh and at the top total prep time says 40 min.
     I believe you might of meant 50 min. I may be wrong though…  

  8. Isabel Fonte

    This looks great! Could you tell me the size/weight of the puff pastry you used? This looks perfect for a brunch I am going to next weekend. Thanks!

  9. Tiffani

    I just made these and they turned out wonderful! I did what another woman on here suggested and just used a little over half of the almond paste mixture that this recipe calls for and it was perfect. I can see how too much would ruin the taste. I also used a little bit of melted butter on the pastry sheet to help it brown. This makes for the perfect treat or snack with tea or for brunch.
    Thanks for sharing!!

  10. Jessica

    Hi, I was very excited to make this as well! It was easy and tasty but I felt the center was too thick. My husband and I only at that first piece and didn’t really touch the rest. So I made them again the next week. This time I split the almond mixture between 2 pastry sheets and the came out perfect! We ate an entire one to ourselves and i brought the other one to work. It was a hit. They were so much more enjoyable! I hope this helps.

  11. Roberta

    Hi Jess. I love the idea of the video but this one goes way to fast. Since it’s a technique for cutting I would have liked to have it slowed down so I could see exactly how and what you were doing. I just finished putting the recipe together and I have to say it does seem like a lot of almond paste. Maybe you have larger puff pastry in the south.  I hope they turn out ok since we’re having them for brunch. 

  12. Jenna

    I was super excited to try this recipe, especially since it looked so easy. I’m not sure what went wrong since I followed the recipe to a T (even watched the video) and they didn’t turn out well. I can see how the recipe would work if it turned out right but it didn’t. I get that the almond paste provides the flavor but there was way to much. When I went to cut it into slices, it was literally globs of the paste. I even used less .The recipes calls for 8oz, I went with 7oz since that’s the amount of the package I found (and seems to be the standard). Wish it had turned out better 🙁

  13. Justine | Cooking and Beer

    These sound AMAZING, and so simple too! I think this might be going on the brunch menu this weekend!

  14. Erin @ Texanerin Baking

    I need to do more with puff pastry! This looks amazing. And I LOVE almond paste. I want to put that and almond extract into everything these days!

  15. Danae @ Recipe Runner

    Almond filled pastries are my absolute favorite and I always pick them over anything else in the bakery case! I’ve got to try making this recipe, perfect for brunch…assuming I don’t eat it all beforehand!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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