Jamie Oliver

Almond pastry puff

With homemade frangipane

Almond pastry puff

Serves 6
Cooks In28 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 443 22%
  • Fat 29.2g 42%
  • Saturates 12.7g 64%
  • Sugars 14.7g 16%
  • Salt 0.7g 12%
  • Protein 8.9g 18%
  • Carbs 36.7g 14%
  • Fibre 0.9g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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  • 100 g blanched almonds
  • 1 tablespoon double cream , plus extra to serve
  • 75 g icing sugar , plus extra for dusting
  • 2 large free-range eggs
  • 375 g block of all-butter puff pastry , (cold)
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients


  1. Preheat the oven to 220°C/425°F/gas 7. Line a baking tray with greaseproof paper.
  2. Blitz the almonds in a food processor until nice and fine. With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.
  3. Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick.
  4. Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar.
  5. Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.
  6. Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.


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