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Recipe of Puff pastry Almond raspberries

Puff pastry Almond raspberries

10 mins
40 mins
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This recipe is inspired by the almond-filled croissants (almond croissants) but with a delicious fruit variation. The raspberry almond puff pastry can actually be made with any other fruit of your choice but the acid taste of the raspberries combine perfectly with the sweetness of the almond paste and crispy puff pastry. I hope you love it as much as I do.


4 portions
  • 200 grams almond, peeled
  • 200 grams powdered sugar
  • 1 egg white
  • 1/2 teaspoons almond extract
  • 500 grams puff pastry
  • 1 package raspberry
  • 50 grams powdered sugar
  • 50 grams almond, filleted


Preheated oven at 180 ° C
Place half of the almonds and half of the icing sugar in a food processor or high-powered blender and mash until the almonds are very thin (with a consistency like sand), add the other half of almonds and sugar glass and titrate until you get the same consistency.
Pour the mixture of almonds and sugar in a bowl, add the egg white and the almond extract for a stronger flavor. Mix perfectly until you get a pasty consistency that you can manipulate with your hands. Reserve.
On a previously floured table spread the puff pastry until it has a thickness of 0.5 cm and cut two boxes of 22 x 25 cm. Bake 15 to 20 minutes or until lightly browned. Let it cool.
Place one of the squares of puff pastry in a previously greased refractory and spread with the almond paste; add the cut raspberries and on these the remaining puff pastry.
Bake 15 to 20 minutes or until golden brown. Allow to cool and cut into 4 rectangles. Garnish with almonds and icing sugar


You can use raspberries or frozen berries. If you wish you can decorate with icing sugar and almond flakes

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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