Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Carefully unroll the thawed puff pastry sheet. Gently place it into the prepared baking dish, pressing it lightly into the bottom and up the sides. If the pastry doesn’t quite reach the edges, you can gently stretch it or use trimmings to patch any gaps.
- In a large mixing bowl, combine the softened cream cheese and 1/2 cup granulated sugar. Using an electric mixer on medium speed, beat until the mixture is light, fluffy, and well combined, scraping down the sides of the bowl as needed.
- Add the large egg, vanilla extract, and almond extract to the cream cheese mixture. Beat again until just combined, ensuring not to overmix.
- Gradually add the 1/4 cup all-purpose flour to the cream cheese mixture, beating on low speed until fully incorporated and the mixture is smooth. The flour helps to thicken the filling and prevent it from becoming watery during baking.
- Pour the cream cheese filling evenly over the puff pastry in the prepared baking dish. Spread it gently with a spatula to ensure it reaches all corners.
- Evenly sprinkle the 1/2 cup of sliced almonds over the top of the cream cheese filling.
- Drizzle the 2 tablespoons of melted unsalted butter over the almonds and the exposed puff pastry edges. This will help the pastry brown beautifully and the almonds toast perfectly.
- Sprinkle the remaining 1 tablespoon of granulated sugar over the entire surface of the pastry bake. This extra sugar will create a lovely crunchy, caramelized top.
- Place the baking dish into the preheated oven. Bake for 30-35 minutes, or until the puff pastry is golden brown and puffed around the edges, the cream cheese filling is set and lightly golden, and the almonds are toasted. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Once baked, carefully remove the pastry bake from the oven. Let it cool in the baking dish on a wire rack for at least 30 minutes to allow the filling to set further.
- Once cooled slightly, use the parchment paper overhang (if used) to lift the pastry bake out of the dish and transfer it to a cutting board.
- Just before serving, dust generously with 2 tablespoons of powdered sugar using a fine-mesh sieve.
- Slice into squares or rectangles and serve warm or at room temperature.
Cooking Tips and Variations
For the flakiest puff pastry, ensure it is still cold when you unroll and place it in the dish. Work quickly to prevent it from getting too warm. If it becomes too soft, pop it back into the refrigerator for 10-15 minutes. Don’t overmix the cream cheese filling once the egg is added; just beat until combined to maintain a smooth, creamy texture. To prevent the almonds from burning, keep an eye on the bake during the last 10-15 minutes. If they are browning too fast, loosely cover the dish with foil. Always allow the pastry bake to cool sufficiently before slicing; this gives the cream cheese filling time to fully set, preventing a runny center. For an extra layer of flavor, you can add a thin layer of fruit jam (like raspberry or apricot) on top of the puff pastry before adding the cream cheese filling. For a citrusy twist, add 1 tablespoon of fresh lemon zest to the cream cheese mixture. You can also experiment with other nuts, such as chopped pecans or walnuts, in place of or in addition to the sliced almonds. A different extract, like orange or coconut, could also be used to change the flavor profile. For a richer pastry, you can brush the puff pastry with an egg wash (1 egg yolk whisked with 1 tablespoon water) before adding the filling and almonds. This will give it an even deeper golden color and a slightly crispier crust.
Storage and Reheating
To store any leftover Almond Cream Cheese Pastry Bake, allow it to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container. Store in the refrigerator for up to 3-4 days. While it can be enjoyed cold straight from the fridge, reheating can bring back some of its warmth and flaky texture. To reheat, place individual slices on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until just warmed through. Be careful not to overheat, as this can dry out the pastry and make the cream cheese filling rubbery. Alternatively, you can reheat slices in a microwave for 15-30 seconds, though the pastry won’t be as crisp. For best results, oven reheating is recommended. Freezing is also an option for longer storage. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. It can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating as directed above.
Frequently Asked Questions
Can I make this pastry bake ahead of time?
Yes, you can prepare the Almond Cream Cheese Pastry Bake ahead of time. You can assemble the entire bake, cover it tightly, and refrigerate it for up to 12-24 hours before baking. This makes it perfect for brunch or breakfast entertaining. Simply add about 5-10 minutes to the baking time if baking straight from the refrigerator to ensure it cooks through evenly.
What kind of puff pastry should I use?
For convenience and consistent results, store-bought frozen puff pastry (usually found in the freezer aisle near pie crusts) is highly recommended. Brands like Pepperidge Farm or Dufour are excellent choices. Ensure it is fully thawed in the refrigerator before use, which typically takes several hours or overnight.
My puff pastry isn’t puffing up. What went wrong?
Puff pastry relies on cold butter layers and high heat to create steam and puff. Common reasons for it not puffing include the pastry getting too warm before baking, overworking the dough, or not having the oven hot enough. Ensure your pastry is cold when it goes into the oven and avoid opening the oven door frequently during the initial baking phase.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, for the best flavor, texture, and richness, full-fat cream cheese is highly recommended. Low-fat versions may result in a slightly less creamy and more watery filling. If you do use low-fat, be aware that the texture might be slightly different.