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Flaky Almond Pastry Recipe with Cream Cheese Dough

  • 5 min read
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This isn’t just an almond pastry — it’s a flaky, tender treat made with generous butter and cream cheese, filled with a rich almond cream, topped with sliced almonds, and baked to golden perfection.

Almond filled pastry.

Move over almond croissant — here’s a new favorite: a buttery, flaky pastry bursting with creamy almond flavor. This version uses a classic cream cheese pastry dough (the same base often used for rugelach), but instead of shaping it into small cookies, the dough is rolled into a rectangle, filled with a thick layer of almond cream (frangipane), and braided into one large, impressive pastry.

One of the best parts is the golden, sticky bits of almond cream that bubble out and caramelize on the baking sheet — irresistible little treats for the baker to snack on.

Let’s Bake!

This recipe has three main components. The full ingredient amounts and the step-by-step instructions are below in the recipe card.

The three parts:

  1. The dough – A tender, flaky cream cheese pastry dough. It can be made up to five days ahead and kept refrigerated.
  2. The almond cream – Also called almond frangipane. It’s simple to make from pantry ingredients and gives the pastry its rich almond taste.
  3. Shaping and baking – Roll the dough, fill it with almond cream, braid, top with sliced almonds and bake until golden.

Make the dough

  • Keep ingredients cold. Cold butter and cream cheese create pockets of fat that produce a flaky, tender texture. Warm ingredients will yield a sticky dough that bakes tougher.
  • Do not knead. Combine to a crumbly mixture, press it into a disk, wrap and refrigerate. Resting lets the gluten relax so the dough rolls easily without snapping back.
Food processor dough with flour and butter pieces.
Process flour with half the butter until pieces are pea-sized.
Food processor dough with flour, butter pieces, and cream cheese pieces.
Add the remaining butter and cold cream cheese; process to a crumbly mixture.
Crumbly mixture.
Dump the mixture onto a clean surface.
Hands pressing dough.
Press into a disk, wrap and refrigerate for at least one hour.

Make the Almond Cream

  • This version uses powdered sugar: the cornstarch in powdered sugar helps absorb excess moisture during baking so the filling is less likely to run.
  • If you use melted butter in the filling, let it cool 20–30 minutes until it thickens slightly before combining with the other ingredients; too-warm butter affects texture.
  • Some filling may leak during baking — that caramelized almond cream is delicious. Don’t braid the dough overly tight; leave a little room for the filling to expand.
A bowl with almond cream ingredients and a spoon.
Measure ingredients into a large bowl.
A bowl with almond cream and a spoon.
Beat until smooth and cohesive; let the butter set a bit if it’s still warm.

Shaping and Baking

  • Lightly flour your work surface and rolling pin. Rotate the dough every few strokes to prevent sticking. If the dough becomes sticky, chill for 15–20 minutes before continuing.
  • Shape and braid the pastry on the lined baking sheet you will bake it on — it’s difficult to move once shaped.
  • If the pastry browns too quickly during baking, tent it loosely with foil for the remainder of the time.
A baking pan lined with parchment paper and a rectangle rolled dough.
Roll dough into a 10×15-inch rectangle and place it on a parchment-lined baking sheet.
A rectangle dough topped with almond cream.
Spread the almond cream in a 3×12-inch strip down the center of the dough.
A rectangle dough topped with almond cream and cut into stripes.
Cut the exposed sides of the dough into 1-inch diagonal strips.
A rectangle dough topped with almond cream and cut into stripes.
Fold the ends over the filling, then cross the side strips over the filling in alternating directions to form a braid.
A braided pastry on top of a a baking pan.
A braided pastry on top of a a baking pan, topped with sliced almonds.
Brush with egg yolk, sprinkle sliced almonds on top, and bake.
Baked almond pastry.
Bake until puffed and golden brown.

Serving Ideas

Serve slices with a dusting of powdered sugar for a classic finish, or add a dollop of whipped cream and fresh berries for an elegant brunch presentation.

Sliced almond pastry.

Flaky Almond Pastry with Cream Cheese Dough

A flaky, tender pastry made with butter and cream cheese, filled with a rich almond cream, topped with sliced almonds, and baked until perfectly golden.
Prep Time
20 mins
Cook Time
30–35 mins
Servings
10 slices
Author
Dikla Levy Frances

Ingredients

  • 1 Cup (120g) all-purpose flour
  • 1 Tablespoon powdered sugar
  • 1/2 Cup (113g) unsalted cold butter, cut into 1/4-inch pieces
  • 1/2 Cup (113g) cold cream cheese, cut into 1/4-inch pieces
  • 1 Large egg yolk
  • 1/2 Cup (60g) sliced almonds

For the Almond Cream

  • 1 Cup (100g) almond flour
  • 1/2 Cup (60g) powdered sugar (or 1/2 cup / 100g granulated sugar)
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon almond extract
  • 1 Large egg, room temperature
  • 1/2 Cup (113g) unsalted melted butter (cooled slightly)

Instructions

Make the Dough

  • Place the flour (120g), powdered sugar (8g) and half the butter (55g) in a food processor. Pulse until the butter is pea-sized.
  • Add the remaining butter (55g) and the cream cheese (113g). Process until the mixture resembles coarse crumbs and no dry flour remains.
  • Turn the mixture onto a clean work surface and press into a rectangle disk with your hands.
  • Wrap tightly in plastic and refrigerate for at least 1 hour or up to 5 days.

Make the Almond Cream

  • Combine almond flour, powdered sugar, flour, almond extract, egg, and melted butter in a bowl. Mix until smooth and cohesive. If the butter was warm, let the mixture rest 20–30 minutes for the butter to firm slightly.

Shape and Bake

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • On a lightly floured surface, roll the chilled dough into a 10×15-inch rectangle. Trim the edges for even shape.
  • Place the dough on the prepared baking sheet. Spread the almond cream down the center, forming a 3×12-inch rectangle.
  • Using a sharp knife, cut diagonal 1-inch strips along both long sides of the dough, leaving the first and last two strips intact so the ends can be folded.
  • Fold the short ends over the filling. Then alternate folding the strips across the filling to create a braid, leaving a small gap between filling and dough edges so the filling can expand.
  • Brush the pastry with the egg yolk, sprinkle with sliced almonds, and bake for 30–35 minutes until puffed and medium golden brown.
  • Remove from the oven and allow to cool on the pan for about 30 minutes before transferring or slicing.

Notes

  • Storage: Store at room temperature for up to three days. To refresh, warm for 5–7 minutes in a 300°F preheated oven.
  • Make ahead: Prepare the dough and almond filling a day in advance. Keep the filling refrigerated and bring it to room temperature before using. Roll the dough while cold.
  • Freezing: Freeze unbaked, filled and braided pastries on a tray until solid. Wrap tightly with plastic and foil and freeze up to 6 weeks. When ready to bake, thaw to room temperature and bake as directed. Baked pastries can be frozen tightly wrapped for up to 1 month.
  • Avoid braiding too tightly; the filling expands as it bakes and a tight braid can tear (still delicious, but less tidy).
  • Rotate the baking sheet halfway through if your oven has hot spots. If the top browns too quickly, loosely cover with aluminum foil.