Almond Pastry with Berries
- Mixing bowls
- Rolling Pin
- 12-inch/30-centimeter round baking pan
- Pastry brush
- Kitchen scale
INGREDIENTS
Dough:
- 3 cups/420 grams all-purpose flour
- 2 teaspoons/7 grams dry yeast or 1 tablespoon/20 grams fresh yeast
- â…“ cup/70 grams sugar
- ¾ cup/200 grams milk or 1 cup/200 grams sour cream
- 1 large egg
- 1 teaspoon vanilla paste
- ½ teaspoon salt
- 3 ounces/85 grams unsalted butter
Filling:
- 4.5 ounces/125 grams unsalted butter, softened
- ½ cup powdered sugar, sifted
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla paste
- Pinch of salt
- 1½ cups almond flour
Finishing:
- 1 cup frozen mixed berries
- ¼ cup sliced almonds
- 1 large egg, beaten, for brushing
- Powdered sugar, for dusting
INSTRUCTIONS
- In a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. Add the milk or sour cream, egg, and vanilla, and mix on low until a dough forms. Add the salt and mix for a few minutes. Gradually add the butter and mix until the dough is smooth and elastic. Shape into a ball, cover, and refrigerate for 12 hours.
- To make the filling, combine the softened butter, vanilla, cinnamon, and salt until smooth. Add the powdered sugar and mix until creamy, then stir in the almond flour until fully incorporated.
- Grease a 12-inch/30-centimeter round pan. Roll the chilled dough into a large rectangle. Spread the almond filling evenly over the dough. Fold the top third of the dough toward the center, then fold the bottom third over it. Gently roll the dough into a smaller rectangle.
- Cut the dough into strips. Slightly stretch each strip, twist it, and roll it into a coil. Arrange the coils in the prepared pan, cover, and let rise in a turned-off oven for about an hour.
- Brush the risen pastry with beaten egg, then scatter the berries and sliced almonds on top. Preheat the oven to 350°F/170°C convection and bake until golden and cooked through. Cool, dust with powdered sugar, and serve.
FAQ
What type of yeast is best for making almond pastry?
Both dry yeast and fresh yeast can be used, but each behaves differently. Dry yeast is convenient, shelf-stable, and easy to measure, making it ideal for home bakers who want a reliable rise without extra preparation. Fresh yeast, also called cake yeast, can provide a slightly richer, more complex flavor because of its higher moisture content, but it requires careful storage in the refrigerator and must be measured accurately by weight. Whichever yeast you choose, ensure it is active by proofing in warm liquid before adding it to the dough.
Can almond pastry be made with different types of milk or cream?
Yes, almond pastry can be adapted with various types of milk or cream depending on dietary preferences or flavor goals. Whole milk, 2%, or even lactose-free milk works well to create a tender dough. For richer results, heavy cream or a 15% sour cream option, as in the original recipe, adds softness and slight tanginess. Non-dairy alternatives such as oat, cashew, or almond milk can also be used, though slight adjustments to hydration may be necessary to maintain the proper dough consistency.
How long should the dough rise for almond pastry?
The dough for almond pastry benefits from a long, slow rise to develop flavor, texture, and structure. A first rise of about 12 hours in the refrigerator is ideal, as it allows the dough to ferment slowly, enhancing flavor while keeping the butter in the dough stable. Shorter room-temperature rises of 1 to 2 hours are possible, but the texture will be slightly less developed, and the butter may soften too quickly, making rolling more difficult. After shaping the pastry, a second rise of roughly one hour is recommended to allow the dough to expand and create soft, airy layers.
Can this almond pastry be made ahead of time?
Yes, and doing so can actually improve its flavor and texture. The dough can be mixed, kneaded, and refrigerated for the first rise for up to 12 hours, allowing slow fermentation. After shaping into coils, the pastry can be covered and stored in the refrigerator until ready to bake, which can also help maintain the integrity of the butter and filling. Baked almond pastry can be stored at room temperature for a day or two, but for longer storage, freezing in an airtight container is recommended. When needed, the pastry should be thawed at room temperature before finishing in the oven to ensure even baking and soft, tender layers.
What is the best way to prevent the filling from leaking?
It is important to maintain the dough and filling at the proper consistency and temperature. The dough should be chilled and slightly firm when rolling, so the layers hold their shape. Spread the almond filling evenly in a thin layer, avoiding overly thick portions that can ooze out. When folding and rolling the dough, handle gently to seal edges securely without tearing. Keeping the filling cold and the dough cool throughout shaping helps prevent butter or almond paste from softening excessively, which reduces the chance of leakage during baking.
What type of pan is ideal for baking almond pastry?
A round 12-inch/30-centimeter pan is ideal, as it accommodates the coiled shapes and allows even heat distribution for proper baking. Greasing the pan or lining it with parchment ensures the pastry does not stick and can be removed easily after baking. Using a pan with low, straight sides helps the coils expand without spreading too much horizontally, preserving the pull-apart structure. Heavy-duty pans made of aluminum or steel with good heat conduction produce even browning, while thin pans may cause uneven baking.
How should almond pastry be stored after baking?
Once baked and cooled to room temperature, it can be stored in an airtight container for one to two days at room temperature. For longer storage, freezing is recommended. Wrap the baked almond pastry tightly in plastic wrap or place it in a freezer-safe container to prevent moisture loss or freezer burn. When ready to enjoy, thaw the pastry at room temperature and, if desired, refresh in a preheated oven for a few minutes to restore crisp edges and a slightly warm, tender crumb.
How can I make almond pastry extra soft and tender?
First, ensure the butter is properly incorporated and the dough is kneaded until smooth and elastic. Chilling the dough during the first rise allows the butter to remain stable, which helps create soft layers and prevents collapse. A long, slow fermentation enhances flavor while promoting tenderness. Avoid over-flouring when rolling, as too much flour can make the pastry dense. Using fresh, high-quality eggs and milk or cream contributes to richness and moisture. Finally, careful handling during shaping ensures the almond pastry maintains a light, airy structure with soft, pull-apart layers.
