The Best Almond Puff Pastry Recipe – A Nostalgic Family Favourite

I have a special recipe to share with you today—one that brings me right back to my childhood. If you’ve been around here for a while, you know I say that about a lot of my favorite Christmas recipes, but this one? This one is truly the first memory I have of holiday baking in our home.

My mom would always make this easy almond puff pastry around Christmastime, and to this day, the smell of a teaspoon of almond extract takes me straight back to those cozy afternoons in the kitchen. I remember watching her carefully drizzle the glaze over the golden, flaky layers, eagerly waiting for my turn to have a piece.

What I love most about this almond pastry recipe is the connection it carries. When I share family tips and tricks with you, I can almost hear my grandmother teaching my mom in my mind. My dad’s mom was an incredible cook, and she passed so much of her knowledge down to my mom when she was a young married lady. I just love that connection—how recipes like this one bridge generations and keep family traditions alive.

And while this danish puff pastry looks really fancy (it’s one of those desserts that will impress anyone you serve it to), I promise it’s easier to make than you might think. It’s buttery, delicate, and topped with a perfectly sweet almond glaze. If you’ve ever made cream puffs, you’ll find this method familiar and surprisingly simple.

Ingredients

You’ll need just a handful of simple ingredients for this puff pastry recipe, many of which you probably already have on hand:

For the almond pastry dough:

• 1 cup butter, divided
• 1 cup + 2 tablespoons water
• 2 cups flour, divided
• 1 teaspoon almond extract
• 3 eggs

For the almond glaze:

• 1 cup icing sugar
• ¼ teaspoon almond extract
• Enough milk to make a runny consistency (like heavy cream)

Instructions

1. Prepare the pastry dough: Cut ½ cup butter into 1 cup of flour using a pastry blender or food processor until the mixture forms the size of coarse crumbs. Sprinkle 2 tablespoons water over and stir with a fork until the dough comes together.
2. Shape the crust: Gather pastry and divide the dough into two equal pieces and pat each into strips about 12” x 3” on an ungreased cookie sheet. Set aside.
3. Make the filling: In a 2-quart saucepan, heat the remaining ½ cup butter and 1 cup water over low heat until boiling. Remove from heat and stir in the almond extract and remaining cup flour until the mixture forms a ball.
4. Incorporate eggs: Remove from heat and beat in the eggs, all at once, until smooth.
5. Assemble: Spread the almond mixture over the prepared strips, fully covering and sealing to the edges well with a fork—this step is crucial for achieving flaky layers. (Nana always said sealing the edges properly is key to keeping the layers together!)
6. Bake: Place in a preheated 350°F oven and bake for 50 to 60 minutes, until the top looks dry and lightly golden brown.
7. Cool & Glaze: Cool the pastry completely before drizzling the almond glaze diagonally over the top.
8. Store: Wrap leftovers in plastic wrap and store in the fridge to maintain freshness.

Tips for Success

Here are a few things I’ve learned over the years to make sure this easy almond puff pastry turns out just right:

• Use room temperature butter: This makes it easier to blend with the flour for a smoother pie crust texture.
• Sealing the layers: As Nana always said, sealing the top layer to the bottom is essential to prevent separation while baking.
• Perfecting the glaze: Start with a little milk and gradually add more until you get that perfect drizzling consistency.
• First time making this? Don’t stress—this recipe is beginner-friendly and a great way to introduce yourself to working with pastry dough.