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Honey Almond Pastries Recipe

Honey Almond Pastries Recipe

Master these homemade honey almond pastries with our best easy baking recipe. Learn how to create flaky layers filled with rich honey-sweetened almond cream for an impressive French-inspired treat. Perfect for weekend baking projects or special occasions when you want to showcase your pastry skills.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
12 pastries
An overhead shot of golden-brown honey almond pastries arranged on a vintage blue ceramic cake stand, with a cross-section view revealing the dense almond filling. Soft natural light streams from a nearby window, highlighting the flaky layers of pastry and the caramelized honey glaze that glistens on the surface. Scattered raw almonds and a small pot of amber honey with a wooden dipper create visual context around the pastries. A dusting of powdered sugar adds a delicate contrast against the deep golden tones of the pastries, while a few pastries show bite marks exposing the rich, textured almond filling within.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry dough:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">For the almond filling:</li><li class="ingredients-single-item">150g ground almonds</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">80ml high-quality honey</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For assembly and finish:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">100g sliced almonds</li><li class="ingredients-single-item">60ml honey, warmed</li><li class="ingredients-single-item">Powdered sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (or pastry cutter)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Stand mixer with paddle attachment</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pastry dough. In a food processor, pulse together the flour, salt, and sugar to combine. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible (these butter pockets will create the flaky layers in your pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and vinegar in a small bowl. With the processor running, gradually add just enough of the water mixture until the dough starts to come together (you may not need all of it). The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape into a rectangle without overworking it. Wrap in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the almond filling. In a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. The extended creaming incorporates air, creating a lighter filling texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the honey to the butter mixture and beat until fully incorporated. Then add the eggs one at a time, mixing well after each addition. Mix in the almond extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together the ground almonds, flour, and salt. Fold this mixture into the wet ingredients until just combined. Cover and refrigerate the filling while you roll out the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll out the chilled dough to a large rectangle about 3mm thick. For a traditional pastry shape, cut the dough into 12 equal-sized rectangles, approximately 10cm x 15cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 2 tablespoons of the almond filling in the center of each rectangle, spreading it slightly but leaving a 1.5cm border around the edges. Be careful not to overfill, as the filling will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the borders of each pastry with beaten egg wash, then fold the two shorter ends toward the center, overlapping them slightly. Press gently to seal. Transfer the shaped pastries to the prepared baking sheets, spacing them about 5cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the tops of the pastries with more egg wash, then sprinkle generously with sliced almonds, lightly pressing them into the surface so they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the pastries are deeply golden brown. The dark color indicates properly caramelized sugars and fully cooked pastry. If your pastries are browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the pastries are still hot from the oven, brush them lightly with the warmed honey to create a beautiful glaze. This adds a lovely shine and enhances the honey flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the pastries to cool for at least 15 minutes on the baking sheet before transferring to a wire rack to cool completely. The filling needs time to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Just before serving, dust the pastries lightly with powdered sugar for an elegant finishing touch. These pastries are best enjoyed the day they're made but will keep in an airtight container at room temperature for up to 2 days. You can refresh them in a 160°C (325°F) oven for 5 minutes to restore their crispness.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Honey Almond Pastries?

Honey Almond Pastries require all-purpose flour, butter, salt, sugar, water, vinegar, ground almonds, eggs, honey, almond extract, sliced almonds and powdered sugar. The dough needs cold butter for flakiness, while the filling combines ground almonds with honey for that distinctive sweet nutty flavour.

How to cook Honey Almond Pastries at home?

Learn how to cook Honey Almond Pastries by first making a flaky dough with cold butter, then preparing a honey-almond filling. The pastries are assembled by folding dough rectangles over the filling, topped with sliced almonds, baked until golden brown, and finished with a warm honey glaze and dusting of powdered sugar. The key is keeping the butter cold for perfect layers.

What makes French-style pastry dough so flaky?

The flakiness comes from cold butter pieces distributed throughout the dough that create steam pockets during baking. The vinegar in the recipe inhibits gluten formation for tenderness, while the folding technique creates multiple layers. Proper chilling between steps ensures the butter doesn't melt prematurely.

Can frangipane filling be made ahead of time?

Yes, frangipane (almond cream) can be made up to 3 days ahead and refrigerated in an airtight container. This honey-infused version actually benefits from resting, as it allows the flavours to meld. Bring to room temperature for about 30 minutes before using to ensure it spreads easily on the pastry dough.

How can I prevent soggy bottoms when baking almond pastries?

To prevent soggy bottoms, bake pastries on a preheated baking sheet or stone, use parchment paper, and ensure your oven is properly preheated. Don't overfill the pastries, as excess moisture from the filling can soak the base. A slightly higher initial oven temperature (200°C) for the first 5 minutes can help set the bottom quickly.

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This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky pastry." }, { "@type": "HowToStep", "name": "Prepare Almond Filling", "text": "In a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. The extended creaming incorporates air, creating a lighter filling texture." }, { "@type": "HowToStep", "name": "Add Wet Ingredients", "text": "Add the honey to the butter mixture and beat until fully incorporated. Then add the eggs one at a time, mixing well after each addition. Mix in the almond extract." }, { "@type": "HowToStep", "name": "Combine Dry Ingredients", "text": "In a separate bowl, whisk together the ground almonds, flour, and salt. Fold this mixture into the wet ingredients until just combined. 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This adds a lovely shine and enhances the honey flavor." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the pastries to cool for at least 15 minutes on the baking sheet before transferring to a wire rack to cool completely. The filling needs time to set properly." }, { "@type": "HowToStep", "name": "Finish and Serve", "text": "Just before serving, dust the pastries lightly with powdered sugar for an elegant finishing touch. These pastries are best enjoyed the day they're made but will keep in an airtight container at room temperature for up to 2 days. You can refresh them in a 160°C (325°F) oven for 5 minutes to restore their crispness." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-07-01", "reviewBody": "The perfect balance of honey and almonds in these pastries is divine! The recipe is detailed and helped me achieve bakery-quality results. The flaky layers melted in my mouth!", "name": "Bakery Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Bianchi", "datePublished": "2024-07-03", "reviewBody": "I've tried many pastry recipes but this one is exceptional. The honey almond filling has the perfect consistency and the pastry layers are incredibly flaky. Worth every minute of preparation!", "name": "Exceptional Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ananya Patel", "datePublished": "2024-07-05", "reviewBody": "These honey almond pastries are better than what I get at my local French bakery! The honey glaze adds just the right amount of sweetness. My family fought over the last pastry!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-07-07", "reviewBody": "I've made these twice this week already! The detailed instructions made the process straightforward even though I'm not an experienced baker. The honey flavor is subtle but sublime.", "name": "Repeat Baker", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-07-09", "reviewBody": "I was intimidated by making pastries from scratch, but this recipe produced impressive results for a home baker like me. The tips about temperature and timing were especially helpful for achieving those perfect flaky layers!", "name": "Perfect for Home Bakers", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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