Light Almond Puff Pastry

Average Rating 5 from 2 ratings

A pastry-like light cake with a thin layer of rich vanilla and almond based icing, topped with sliced almonds. Tastes great with coffee or tea. 2012 Recipe Contest Honorable Mention by AnaCena Z.

For the 2012 Recipe Contest, we decided to add Pamela’s comments about the winning recipes. About this recipe Pamela said: “The panel and I gasped with delight when we bit into the light Almond Puff Pastry. This is the first recipe I have tried that gave me the feeling of a breakfast pastry. I was reminded of a bear claw. It was elegant in its appearance and decadent in flavor.” See all the 2012 winning recipes.

Light Almond Puff Pastry

Yield: 16 servings

Light Almond Puff Pastry




In a stand mixer or by hand, cut ½ cup chilled, cubed butter into 1 cup Pamela’s Bread Mix, to pea size. Add the 2 TBSP water and mix on low until it comes together like pie dough. Place dough on a piece of parchment, press into flat rectangle. Place a piece of parchment on top of dough, and roll approximate 6 ½ x 11" rectangle. Trim with a knife, making sides straight (remove side scraps once chilled, it is much easier). Place on a cookie sheet and refrigerate while making filling.

Pre-heat oven to 350°, with rack in the top third of oven.


Bring remaining water and butter to a boil. Remove from heat and add 1 TBSP almond extract. With the other cup of Bread Mix in the stand mixer bowl, turn on low and quickly add hot mixture. Beat until smooth. Break each egg into its own bowl, and have them ready. Add eggs one at a time, not adding the next egg until the one before has mixed in thoroughly. When done you will have a thick pudding like mixture.

Assemble and Bake:

Remove crust from refrigerator, and remove side scraps. Spoon hot mixture on top of crust, spread almost to the edge with a spatula. Bake in pre-heated oven 50 to 60 minutes, to a light golden brown.


Five or 10 minutes before pastry is done; prepare the frosting according to package directions adding the last TBSP almond extract. Set aside.

Once pastry is cooked, let rest for three minutes, then gently spread ½ the frosting onto the pastry (save the other half for another use). Use spoonfuls of frosting spaced apart, let rest for a couple minutes (while frosting is warming), and then gently spread with a spatula. Sprinkle with sliced toasted almonds. Let frosting set up a little before cutting.

© Pamela's Products, Inc.

5 Reviews or Comments for Light Almond Puff Pastry

  1. Michele January 17, 2017 at 1:58 pm #

    Just made this recipe. It came out very good! – even though the recipe is confusing. Maybe it should be reworded saying – crust, filling, icing. I also just made a confectioners drizzle almond icing instead which was lighter. We had to have a piece while it was still warm. Very yummy. I think room temp or cold will taste even better. 4.5 stars only because the recipe confused me a bit.

    Recipe Rating: 4.5
    • Pamelas Customer Service January 18, 2017 at 9:19 am #

      Hi Michele,
      Thank you for your suggestion. We have updated the recipe to make it more clear.

      • Michele January 19, 2017 at 1:42 pm #

        Thanks! That’s perfect. I’m going to make it again. It’s so good!

  2. Michele March 16, 2017 at 8:40 am #

    Five stars with the more readable recipe. I love this recipe!

    Recipe Rating: 5
  3. Cinnamon Flowers November 9, 2017 at 5:25 pm #

    5 stars so delicious!! I didn’t want to waste the scraps of the pastry dough. I set them aside when the whole pastry was done I placed the scraps in smaller pieces on a piece of parchment paper, sprinkled Cinnamon and sugar on them and baked for about 10 minutes. Let them cool when pastry was ready to eat I sprinkled the crunchy pieces on top with the almonds. Will be making this again so good!!

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