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    Home » Recipes » Breads » Sweet Rolls

    Red, White and Blue Almond Puff Pastries

    Published by Melissa on June 29, 2012 | Updated June 10, 2022 | 34 Comments

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    Blueberry-Puff-Pastry

    A flaky pie crust topped with cream puff pastry, topped with sweet blueberry and cherry preserves, sprinkled with toasted sliced almonds, and finished with a drizzle of icing. It sounds complicated, but it’s a delicious, easy-to-make Danish. 

    King Arthur Flour posted on Facebook that their Almond Puff Loaf was their all-time favorite recipe. They described it as a buttery, flaky, tender confection that is incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef labored over it for hours. How could I resist giving it a try.

    Blueberry-Puff-Pastries-Barbara-Bakes.

    I decided to change the recipe up a little bit to create a fun 4th of July breakfast or dessert. I used blueberry and cherry preserves instead of apricot jam; vanilla extract instead of almond extract; made the crust in my food processor; and I wanted individual round pastries, so I baked them in my muffin top pans.

    Blueberry-Puff-Pastry-Collage-Barbara-Bakes

    If you don’t have muffin top pans, you could bake them on two baking sheets. Just be sure and space them apart to  leave room for expansion.

    Blueberry-Puff-Pastry-Insides-Barbara-Bakes

    This is a delightful combination of contrasting textures and flavors, a rich but not too sweet pastry that would be a great way to kick off your 4th of July. I can see why it’s a King Arthur favorite. I’ve been snacking on it all day. This may be dangerous for me to have in the house.

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    Red, White and Blue Almond Puff Pastries

    Prep Time15 mins
    Cook Time45 mins
    Additional Time5 mins
    Total Time1 hr 5 mins
    Course: Breakfast
    Servings: 12 Pastries
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Bottom Crust Layer

    • 1 cup King Arthur Unbleached All-Purpose Flour
    • ¼ teaspoon salt
    • ½ cup 1 stick unsalted cold butter, cut into cubes
    • ¼ cup cold water

    Puff (Pâte à Choux) Layer

    • 1 cup water
    • ½ cup 1 stick unsalted butter
    • ¼ teaspoon salt
    • 1 cup King Arthur Unbleached All-Purpose Flour
    • 3 large eggs room temperature*
    • 1 teaspoon vanilla extract can sub almond extract

    Toppings

    • ¾ cup jam or preserves I used blueberry and cherry
    • ½ cup sliced almonds toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

    Icing

    • ½ cup powdered sugar
    • 1 teaspoon vanilla
    • 2 - 4 teaspoons milk or water

    Instructions

    • Preheat the oven to 350°F. Lightly grease muffin top pan cups.
    • Bottom Crust Layer
    • Combine flour and salt in a food processor; pulse to mix. Add cubed butter and pulse several times until mixture resembles coarse meal. Add ¼ cup cold water; pulse a couple of times until dough is crumbly but holds together when squeezed.
    • Turn out onto a work surface; knead once or twice, until dough comes together. Do not overmix.
    • Divide in to 12 pieces, about 1 tablespoon of dough, and press into muffin top cups. Wet your fingers, and flatten dough into a circle.
    • Puff Layer
    • In a medium-sized saucepan, bring the water and butter to a boil. When butter is melted, add the salt and then add the flour all at once. Stir the mixture with a spoon until all the flour is absorbed and a dough forms,  this will happen very quickly. Keep stirring to continue cooking the flour another minute or two.
    • Transfer the dough to the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool dough down a little.
    • Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.
    • Mix in the vanilla extract.
    • Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With scissors, snip off the cornerof the bag. Pipe dough on top of crust layer until it completely covers the entire bottom layer of dough. Use wet fingers to smooth it out.
    • Bake the pastry for 40 - 45 minutes, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
    • Topping
    • Spread each warm pastry with 1 tablespoon of jam.  (The pastries may start to sink in the middle, which makes it easier to spread the jam. If yours don't, like mine didn't, you can puncture the top with a fork to help deflate them a bit.)
    • Sprinkle the toasted almonds on top of the jam.
    • Icing
    • Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.
    • Drizzle the icing over the top of the pastries.

    Notes

    Adapted from King Arthur Flour
    *Tip: To bring eggs to room temperature quickly, warm them, in the shell, in a bowl of hot tap water for 10 minutes

    More 4th of July recipes you might like:

    Red, White and Blue Chocolate Dipped Strawberries, Barbara Bakes
    4th of July Layered Jell-O, Our Best Bites
    Fourth of July Funfetti Cupcakes with Triple Swirl Frosting, Sugarcrafter
    Easy Red, White and Blue Fruit Tart, Mountain Mama Cooks
    20 GREAT! Patriotic July 4th Dessert Ideas, Family Fresh Cooking

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Susan

      July 04, 2012 at 12:14 pm

      Those look incredibly good and how can anyone not try them after reading that it’s King Arthur’s most favorite recipe. Thanks so much for sharing these – I have to make them now too!

      Reply
    2. JG

      July 03, 2012 at 2:06 pm

      This looks “melt in your mouth” delicious! I’m bookmarking this recipe. Thanks!
      ~Judy

      Reply
    3. Dina

      July 03, 2012 at 9:30 am

      they look delish!

      Reply
    4. Swathi

      July 03, 2012 at 9:17 am

      Barbara,

      I like this puff pastries.I will make some.

      Reply
    5. Lisa

      July 03, 2012 at 5:38 am

      Wow..what a brilliant idea to layer pate a choux with pie crust for a danish like pastry. They look beautiful, Barb..like better than any bakery ‘beautiful’! Happy 4th to you and yours 🙂

      Reply
    6. Asmita

      July 02, 2012 at 6:02 pm

      So delicious!

      Reply
    7. Becky

      July 02, 2012 at 9:56 am

      Barbara, you’ve outdone yourself with these!!! I absolute love almond pastries (I actually had an almond croissant every day we were in Paris). But I’ve never tried making them at home so I’m super excited to try these!

      Reply
    8. Ashley @ Kitchen Meets Girl

      July 02, 2012 at 9:52 am

      These are gorgeous! I’m always scared of homemade pastry, but you make it sound so easy!

      Reply
    9. gloria

      July 02, 2012 at 9:31 am

      This look really delicious Barbara!

      Reply
    10. Lorraine @ Not Quite Nigella

      July 02, 2012 at 2:39 am

      Mum, your pastries always kill me! 🙂 They look so luscious and here I am on the other side of the world!! xxx

      Reply
    11. Winnie

      July 01, 2012 at 8:08 pm

      These look so yummy. Thanks for the tip that you don’t need a muffin top pan. I have a ton of pans, but not one of those. As soon as this heat wave ends, I will make these. It is 98 degrees today..ugh. Have a great 4th!!

      Reply
    12. Valerie @ From Valerie's Kitchen

      July 01, 2012 at 6:36 pm

      Beautiful breakfast for the 4th! Pinned.

      Reply
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