Puff Pastry with Almond Filling and Fresh Blueberries
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INGREDIENTS
- 10.5 ounces/300 grams puff pastry, thawed according to package instructions
- 1 egg for brushing
- Sliced blanched almonds
- Powdered sugar for dusting
- 2 cups fresh blueberries
Almond filling:
- 6½ tablespoons/90 grams butter, softened and cubed
- 1 cup/95 grams almond flour
- ½ cup/100 grams sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, optional
Syrup:
- ¼ cup/50 grams sugar
- ½ cup/120 milliliters water
INSTRUCTIONS
- Preheat the oven to 355°F (180°C) with the fan setting on.
- To make the almond cream, mix all the cream ingredients by hand using a whisk until a thick and smooth cream forms. Chill in the refrigerator (the cream can be stored for up to two days).
- Roll out the puff pastry on a baking sheet lined with parchment paper. Spread the almond cream evenly in the center of the pastry. Sprinkle fresh blueberries on top. Cut strips along the edges of the dough and braid them over the filling.
- Brush the pastry with the egg, sprinkle with sliced almonds, and bake for 30-40 minutes, or until the pastry is golden brown.
- While the pastry is baking, prepare the sugar syrup by dissolving the sugar and water in a small saucepan over low heat.
- After baking, brush the pastry with the sugar syrup, let it cool slightly, dust with powdered sugar, and slice. Store the pastry at room temperature in an airtight container for up to two days.
MY NOTES
FAQ
Can I use frozen blueberries instead?
Yes, frozen blueberries can be used as a substitute for fresh ones in this puff pastry with almond filling recipe. However, they may release more moisture during baking, which could affect the texture of the pastry. To mitigate this, thaw the berries first and gently pat them dry before adding them to the pastry. You can also lightly coat the frozen berries with a bit of flour to help absorb excess moisture. Despite these adjustments, the flavor and freshness of the pastry will still be delightful.
How long can the almond cream be stored in the fridge?
Almond cream can be stored in the refrigerator for up to two days. To ensure freshness, place the cream in an airtight container to prevent it from absorbing any unwanted odors from the fridge. Before using, allow the cream to come to room temperature and stir it to restore its smooth consistency. If the almond cream has been stored for longer than two days, check for any signs of spoilage, such as an off smell or change in texture, before using.
What is the best way to thaw puff pastry?
The best way to thaw puff pastry is to transfer it from the freezer to the refrigerator and let it thaw slowly overnight, typically taking about 6-8 hours. This gradual thawing helps maintain the pastry’s structure and prevents it from becoming too soft. If you’re short on time, you can leave the pastry at room temperature for about 30-40 minutes, but be sure not to let it get too warm. Always work with slightly cold pastry to ensure it puffs up properly when baked.
Can I substitute the almond flour with another type of flour?
Yes, you can substitute almond flour with other types of flour, but the results will vary. Almond flour provides a unique nutty flavor and moist texture due to its fat content. If you substitute with all-purpose flour, the filling will be less rich and slightly drier. For a similar texture, you can use hazelnut or cashew flour. Keep in mind that these substitutes may alter the flavor profile. Adjust the recipe’s liquid content if necessary to achieve the desired consistency.
Can I freeze this puff pastry with almond filling?
Yes, this puff pastry with almond filling can be frozen for later use. After baking and cooling completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag. It can be frozen for up to three months. To reheat, thaw the pastry in the refrigerator overnight and then warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving to maintain its texture.
Prevent the puff pastry with almond filling from becoming soggy
To prevent the puff pastry with almond filling from becoming soggy, ensure the filling isn’t too wet. For fruit-based pastries, like those with blueberries, pat the fruit dry and optionally toss it in a bit of flour to absorb excess moisture. Blind-baking the pastry base can also help create a barrier, especially for recipes with liquid fillings. When making cream-filled pastries, avoid overfilling and ensure the cream is thick. Baking the pastry at a high temperature initially helps set the crust, preventing sogginess. Finally, allow the pastry to cool on a wire rack to avoid steam buildup underneath.
Can this puff pastry with almond filling be made ahead?
Yes, this puff pastry with almond filling recipe can be made ahead of time and reheated. Prepare the pastry and bake it as directed. Once cooled, store it in an airtight container at room temperature for up to two days. To reheat, preheat the oven to 350°F (175°C) and warm the pastry for 10-15 minutes, or until heated through and crisp. Avoid using a microwave, as it can make the pastry soggy. Reheating in the oven will help maintain its flakiness and texture.
How do I know when the pastry is fully baked?
To determine if the puff pastry with almond filling is fully baked, look for a golden-brown color on the crust. The edges should be crisp and the top should be evenly browned. The pastry should feel firm to the touch, and a toothpick or skewer inserted into the center should come out clean. If the pastry has a filling, make sure it’s hot and bubbly. To ensure even baking, check that the entire surface has the same golden hue, and adjust baking time if necessary.
What can I use instead of sliced almonds for topping?
If you don’t have sliced almonds, you can use various alternatives for topping. Chopped walnuts, pecans, or hazelnuts provide a similar nutty crunch. For a different flavor, consider using coconut flakes or granola. Seeds like pumpkin or sunflower can also add a pleasant texture. If you’re avoiding nuts altogether, a simple sprinkling of coarse sugar can add a delightful crunch and sweetness. Adjust the amount based on your preference to enhance the pastry’s flavor and appearance.
Other fruits to use in this puff pastry with almond filling
You can use various fruits in this puff pastry with almond filling recipe to add different flavors. Apples, pears, and peaches work well when thinly sliced or chopped, providing a sweet and juicy filling. Raspberries, strawberries, or blackberries can be used for a tangy twist. For tropical flair, try mango or pineapple, though these might need to be cooked down slightly to reduce moisture. Ensure the fruit is not overly watery to avoid soggy pastry. Adjust sugar levels based on the fruit’s sweetness.
