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Strawberry and Almond Pastries Recipe

A yummy and easy recipe perfect for using up some of those summer strawberries!




This easy recipe makes one batch of delicious pasties, perfect for summer weekend brunches! If you have surplus summer strawberries, these pastries are a yummy way to use some of them up! They have a pastry base covered in quick sweet almond frangipane and topped with freshly sliced strawberries. The pastries only take fifteen minutes to bake, so they're ready to eat in no time at all!





This recipe makes eight large pastries. They are best eaten on the day of baking, but you an store them for a day or two in an airtight food container.


They're dairy free, egg free, perfect for beginner baking and of course fully plant based.




Makes eight large pastries

 

Pastries ingredients;                    

1x sheet of ready made puff pastry

8x medium sized strawberries

Handful flaked almonds

2 tbs plant milk - optional

1 tbs icing sugar - optional


Frangipane ingredients;

90g plain flour

120g ground almonds/ almond flour

70g white caster or granulated sugar

7g baking powder

35g sunflower oil

7g almond extract

140g boiling water

 

You will also need; baking tray, baking paper, mixing bowl, pastry brush, small sieve, sharp knife, piping bag or small spoon, fork



How to make your pastries;

  1. Preheat your oven to 180c and line your baking tray with baking paper

  2. Begin by washing and preparing your strawberries by cutting them into thin slices. Set aside

  3. Move on to making your almond frangipane. Add all the frangipane ingredients into your bowl and mix together until you have a smooth almond paste. Set aside

  4. Unroll your ready made puff pastry and cut out into small squares or rectangles. I cut mine into eight large rectangles

  5. Place the pastry rectangles onto the baking paper covered tray and prick them all over with a fork

  6. Using a piping bag or small spoon, pipe or spread over a layer of the almond frangipane onto each pastry rectangle. Make sure to leave a 1/2 cm border around the edge of each pastry

  7. Carefully arrange the strawberry slices on top of the frangipane. You can do this however you would like. I slightly layered mine up in a line down the middle of each pastry

  8. Use a pastry brush to brush a little plant milk over the top of each pastry. This will help give them a lovely golden colour

  9. Sprinkle a generous amount of flaked almonds over the top of each pastry

  10. Bake for 15-20 minutes until golden and crisp

  11. If you would like, you can give the pastries a light icing sugar dusting

  12. Now your pastries are ready to eat!




Tips & Tricks!

  • Most ready made puff pastry is vegan friendly, but do check the ingredients

  • You could swap the strawberries in this recipe for any other sliced fruit. Baked peaches, blueberries and plums also taste delicious!

  • I just sliced my pastry into rectangles, but you could use cookie cutters to cut out different pastry shapes

  • This is the link to my mixing bowl; https://amzn.to/489iB6s




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