How to Make Pastry Cream Almond Squares

These pastry cream almond squares combine a crisp puff pastry base with a generous layer of smooth vanilla custard and toasted sliced almonds on top.

They’re a great option for an afternoon treat and look especially inviting once cut into individual squares.

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Ingredients

For the base:

• 1 large sheet puff pastry, thawed
• 1 large egg, for brushing

For the pastry cream:

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1 tsp vanilla extract
• 1 1/2 tbsp unsalted butter

For the topping:

• 3/4 cup sliced almonds
• 1 tbsp granulated sugar
• 1 tbsp honey, optional

Preparation

1. Place the puff pastry in a rectangular baking pan, about 8 x 12 inches, lined with parchment paper. Lightly prick the base with a fork.
2. Brush the exposed edges with a little beaten egg and bake in a preheated 400°F oven for 10 to 12 minutes, until the pastry just begins to turn lightly golden.
3. Meanwhile, prepare the pastry cream. Heat the milk in a saucepan over medium heat until hot, but do not let it boil.
4. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
5. Slowly pour a small amount of the hot milk into the yolk mixture while whisking constantly. Gradually add the remaining milk.
6. Pour everything back into the saucepan and cook over medium-low heat, whisking continuously, until the pastry cream thickens.
7. Remove from the heat and stir in the vanilla extract and butter until fully incorporated.
8. Spread the pastry cream evenly over the partially baked puff pastry base.
9. Sprinkle the sliced almonds evenly over the entire surface.
10. Sprinkle with the tablespoon of sugar and return the pan to the oven at 375°F for 15 to 20 minutes, until the almonds are lightly toasted and the filling is set.
11. Remove from the oven and let the dessert cool completely before slicing.
12. If desired, lightly brush the top with warm honey for a subtle finishing touch.
13. Cut into evenly sized squares and serve.

Tips and Advice

• The pastry cream should be fairly thick so the squares hold their shape once sliced.
• Do not fully bake the puff pastry during the first baking stage; it only needs enough time to develop some structure.
• Sliced almonds work best because they toast evenly and distribute well across the surface.
• If the pastry cream develops small lumps, strain it before spreading it over the pastry.
• Let the dessert cool completely before slicing so the filling has time to set.
• For a slightly stronger almond flavor, add a few drops of almond extract to the pastry cream.
• Lemon or orange zest also works well in the custard if you want a fresher flavor.
• Avoid adding too much honey, since it can soften the top.
• Use a sharp knife and wipe it clean between cuts for neater squares.
• Store leftovers covered in the refrigerator and let them sit at room temperature for a few minutes before serving.

The result is a crisp, creamy dessert with the toasted flavor of almonds and a rich vanilla center, perfect for serving with coffee or tea.