This easy Raspberry Almond Puff Pastry is a flaky, buttery treat filled with creamy almond-infused cheesecake and sweet raspberry jam. Perfect for breakfast, brunch, or dessert, it’s quick to make and topped with a light almond glaze and toasted nuts for extra crunch. Enjoy it warm or chilled—it’s always delicious!
Ingredients Needed
- 1 large egg
- 2 tbsp (16g) all-purpose flour / plain flour
- 2 tbsp (25g) granulated sugar / caster sugar
- Pinch of salt
- 1 tbsp (15ml) lemon juice
- ½ tsp almond extract
- 8 oz (225g) cream cheese, room temperature
- 1 sheet frozen puff pastry, thawed
- Milk, for brushing
- ⅔ cup (210g) raspberry jam or preserves
Topping:
- 1 cup (120g) confectioner’s sugar / icing sugar
- 2 tbsp (30ml) water (adjust as needed)
- ¼ tsp almond extract
- Pinch of salt
- ¼ cup (25g) sliced almonds, lightly toasted
How To Make Raspberry Almond Puff Pastry
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the filling: In a small bowl, whisk the egg until smooth. Add the flour, sugar, and salt, then whisk again. Mix in the lemon juice and almond extract. Finally, add the cream cheese and whisk until smooth. A few small lumps are fine; they will disappear while baking. Set aside.
- Prepare the puff pastry: Unfold and roll out the puff pastry on a sheet of parchment paper to smooth it out. Cut it into two rectangles, approximately 10 x 5 inches (25 x 13 cm).
- Score the edges: Lightly score around the edge of each rectangle, about ¾ inch (2 cm) from the edges. This will create a frame that will puff up while baking. Transfer the pastry (with parchment) to a baking sheet.
- Bake the pastry: Lightly brush the edges with milk and bake for 15 minutes, or until the pastry is puffed and golden brown.
- Create space for the filling: Remove from the oven and gently press down the center of each pastry to form an indentation for the filling. Be gentle—no need to press all the way down, as the filling will naturally weigh it down during baking.
- Add the filling: Evenly divide the cream cheese mixture between the two pastries, spreading it gently with the back of a spoon.
- Add the raspberry jam: Spoon about 4-5 dollops of jam onto each pastry and lightly spread it over the cream cheese mixture.
- Bake again: Return the pastries to the oven and bake for another 15 minutes, or until the pastry is deep golden brown and the filling is set. If browning too quickly, tent with foil after the first 5 minutes.
- Cool the pastries: Remove from the oven and allow them to cool completely before adding the glaze.
- Prepare the glaze: In a small bowl, whisk together the confectioner’s sugar, water, almond extract, and salt until smooth. Adjust the water for desired consistency.
- Glaze and garnish: Drizzle the glaze over the cooled pastries, then immediately sprinkle with toasted almonds.
- Serve: Let the glaze set before slicing and serving. Enjoy!
Recipe Tips
- Use cold puff pastry: Keep the pastry cold before baking to get the best flaky and crispy texture. If it gets too soft, chill it in the fridge for 10 minutes before baking.
- Don’t overfill the pastry: Too much filling can cause it to spill over while baking. Spread the cream cheese and jam evenly, leaving space near the edges.
- Score the edges properly: Lightly scoring (not cutting) around the edges helps create a raised border, keeping the filling in place as it bakes.
- Tent with foil if browning too fast: If the pastry starts turning too dark before the filling sets, loosely cover it with foil to prevent burning.
- Let it cool before glazing: If you drizzle the glaze while the pastry is too warm, it will melt and run off. Wait until it’s completely cool for the best results.
How To Store Leftovers?
First, let the leftover Raspberry Almond Puff Pastry cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days. Enjoy it chilled or let it sit at room temperature for a few minutes before serving.
Nutrition Facts
Serving Size: 1 pastry (approximately 100g)
- Calories: 335
- Total Fat: 21g
- Saturated Fat: 7 g
- Trans Fat: 1g
- Cholesterol: 42mg
- Sodium: 147mg
- Potassium: 116mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 5g
Try More Puff Pastry Breakfasts:
Raspberry Almond Puff Pastry
Description
This easy Raspberry Almond Puff Pastry is a flaky, buttery treat filled with creamy almond-infused cheesecake and sweet raspberry jam. Perfect for breakfast, brunch, or dessert, it’s quick to make and topped with a light almond glaze and toasted nuts for extra crunch. Enjoy it warm or chilled—it’s always delicious!
Ingredients
Topping:
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the filling: In a small bowl, whisk the egg until smooth. Add the flour, sugar, and salt, then whisk again. Mix in the lemon juice and almond extract. Finally, add the cream cheese and whisk until smooth. A few small lumps are fine; they will disappear while baking. Set aside.
- Prepare the puff pastry: Unfold and roll out the puff pastry on a sheet of parchment paper to smooth it out. Cut it into two rectangles, approximately 10 x 5 inches (25 x 13 cm).
- Score the edges: Lightly score around the edge of each rectangle, about ¾ inch (2 cm) from the edges. This will create a frame that will puff up while baking. Transfer the pastry (with parchment) to a baking sheet.
- Bake the pastry: Lightly brush the edges with milk and bake for 15 minutes, or until the pastry is puffed and golden brown.
- Create space for the filling: Remove from the oven and gently press down the center of each pastry to form an indentation for the filling. Be gentle—no need to press all the way down, as the filling will naturally weigh it down during baking.
- Add the filling: Evenly divide the cream cheese mixture between the two pastries, spreading it gently with the back of a spoon.
- Add the raspberry jam: Spoon about 4-5 dollops of jam onto each pastry and lightly spread it over the cream cheese mixture.
- Bake again: Return the pastries to the oven and bake for another 15 minutes, or until the pastry is deep golden brown and the filling is set. If browning too quickly, tent with foil after the first 5 minutes.
- Cool the pastries: Remove from the oven and allow them to cool completely before adding the glaze.
- Prepare the glaze: In a small bowl, whisk together the confectioner’s sugar, water, almond extract, and salt until smooth. Adjust the water for desired consistency.
- Glaze and garnish: Drizzle the glaze over the cooled pastries, then immediately sprinkle with toasted almonds.
- Serve: Let the glaze set before slicing and serving. Enjoy!
Notes
- Use cold puff pastry: Keep the pastry cold before baking to get the best flaky and crispy texture. If it gets too soft, chill it in the fridge for 10 minutes before baking.
- Don’t overfill the pastry: Too much filling can cause it to spill over while baking. Spread the cream cheese and jam evenly, leaving space near the edges.
- Score the edges properly: Lightly scoring (not cutting) around the edges helps create a raised border, keeping the filling in place as it bakes.
- Tent with foil if browning too fast: If the pastry starts turning too dark before the filling sets, loosely cover it with foil to prevent burning
- Let it cool before glazing: If you drizzle the glaze while the pastry is too warm, it will melt and run off. Wait until it’s completely cool for the best results.
Raspberry Almond Puff Pastry