Recipe Box, Fruit Pastries with Almond Cream

the Painted Apron

7 years ago

My friend Jodi tempted me with her Peach Puff Tartlettes last week

I had the peaches and puff pastry, but sadly no almonds…hmmm…

I did have almond paste, do you ever use it? It has magical powers 🎩

Mixed with sugar and softened butter it makes a Umami type paste that can be used as a pastry filling or paired with fruit

We are enjoying the last of peach season right now, but this recipe would be wonderful with apples, plums, nectarines, pears

Cut a piece of thawed puff pastry into 12 squares, place on a parchment lined baking sheet and score a small border with a sharp knife

Divide almond paste mixture between each square and spread to the cut lines with the back of a spoon or pat with fingers

Top with diced peaches

Bake at 400 for 15 minutes

Cool

Drizzle with an almond cream

These pastries can be breakfast, dessert or an anytime treat

I prefer almond emulsion over almond extract, it has a smoother taste, but you can use almond or vanilla extract

Fruit Pastries with Almond Cream

Use any fresh fruit you like to make these delicious pastries

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword almond cream, almond danish, blueberry brunch casserole, chocolate pastries, fruit pastry, peach danish, savory sweet rolls

Prep Time 15

Cook Time 15

Servings 12

Ingredients

Pastries

1 puff pastry sheet
1 large peach*
2 Tablespoons light brown sugar

Almond Spread

3 oz almond paste
3 T butter
1/3 cup sugar

Almond Cream

1/3 cup powdered sugar
1 tsp almond emulsion
3-4 Tablespoons milk or cream

Instructions

Cut pastry into 12 squares. Score edges about 1/4″ inside to help keep filling in place.
Make almond spread by mashing almond paste with sugar and butter until it’s well combined. .
Divide evenly between squares in the center. Smooth with fingers or the back of a spoon to spread into an even layer inside the scored edges
Make Almond Cream by mixing powdered sugar with almond emulsion, adding cream until it is thin enough to drizzle, but still thick enough to stay in place.
Dice peaches and Sprinkle with brown sugar. Place on top of almond spread. Bake at 400 15 minutes.
Let squares cool, then drizzle with Almond Cream

Notes

*Variation: apples, plums, nectarines, or pears

I love the ease and versatility of this recipe, plus the mini pastries are just enough to satisfy without being too guilty…it’s a keeper!

Remember you can make these with apples, pears or any stone fruit

Thank you Jodi for the fabulous inspiration! Jodi is one of my bloggy soul sisters, she is always painting and cooking beautiful things, plus she writes poetry and takes amazing photographs~you can visit Jodi at Creative Life In Between here

Enjoy!

🍎 🍑 🍐 🍎 🍑 🍐

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