Flaky puff pastry filled with rich almond frangipane, topped with toasted almonds and powdered sugar—easy to make, elegant, and irresistibly delicious.

If you love almond croissants but don’t want to spend hours making laminated dough, these flaky almond frangipane puff pastries are the perfect alternative.

Crispy, buttery, and filled with rich almond cream, they’re everything you could want in a pastry—without the fuss.

Perfect for breakfast, brunch, or an afternoon treat, they deliver that almond croissant experience with a fraction of the effort. Absolutely everyone will love them!

The Puff Pastry

The beauty of this recipe is that it starts with store-bought puff pastry. You can use refrigerated dough, which is easy to re-roll, or frozen sheets that just need a little thawing before use.

Both work wonderfully, and either way, you’ll save yourself the time and trouble of making puff pastry from scratch.

If needed, roll the puff pastry out into a large 15×10 inch rectangle, about 2–3 mm thin, and cut into six even 5×5-inch (12.5×12.5 cm) squares. You can use a large knife or a pizza cutter for neat edges.

The Almond Filling

The almond frangipane is equally easy to make—you just need to mix together softened butter, sugar, vanilla, almond extract, eggs, and almond flour (or finely ground almonds) until smooth and spreadable.

That’s it! No fancy equipment or techniques required.

The almond extract really amps up the nutty flavor, so while you could skip it, I highly recommend keeping it in. Once the filling is ready, spoon it into a piping bag (no tip needed!) so it’s easy to portion out onto your pastry squares.

Assembling the Pastries

To assemble, brush the edges of the puff pastry squares with egg wash. And pipe the almond frangipane diagonally across the pastry squares, fold two opposite corners toward the center, and press lightly in the middle to seal.

Now brush the top with egg wash, sprinkle with sliced almonds, and bake until puffed and golden.

The result? Gorgeous, bakery-style pastries with crisp, flaky layers and a gooey almond center.

Storage Tips

These almond puff pastries are best on the day they’re baked—when the pastry is still perfectly crisp and flaky.

That said, they also keep well in a closed container at room temperature for 3 days or so The pastry will soften slightly, but the flavor remains irresistible. You can also warm them up right before serving!

Whether you serve them at brunch, as an afternoon treat, or for a cozy weekend breakfast, these almond frangipane puff pastries are a quick and easy way to enjoy that almond croissant flavor—without the extra work.

Ready to try this recipe too?!?