Frangipane Strudel, a simple and delicious dessert, perfect for everyday breakfast or as a dessert for a dinner with friends and family. It is nothing but a variation of the apple strudel, equally quick to prepare.
For the recipe, it will be enough to have a roll of rectangular puff pastry on which to spread a delightful frangipane cream in alternating layers. A dessert, therefore, with almonds and also perfect to accompany tea with friends. Perhaps not entirely suitable for the spring season, but I’m sure it will win you over just as it has won over everyone in the family.
A dessert with a crispy texture from the puff pastry, pleasantly alternated with the delicacy and softness of the frangipane cream made with butter, egg, sugar, and almond flour. Curious to discover how to prepare it? Then let’s get into the kitchen, because the frangipane strudel will be ready in a click!
If you are interested in other breakfast dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 637.39 (Kcal)
- Carbohydrates 38.22 (g) of which sugars 19.79 (g)
- Proteins 10.97 (g)
- Fat 48.62 (g) of which saturated 11.80 (g)of which unsaturated 17.56 (g)
- Fibers 4.53 (g)
- Sodium 130.05 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 1 egg
- sugar
- butter
- 1 ½ cups almond flour
- 1 packet vanillin
- 1 egg
- 2 tsp milk
- sliced almonds (as needed)
- peeled almonds (as needed)
- powdered sugar (as needed)
Tools
- Baking pan
- Bowl
- Basin
- Spoon
- Knife
- Parchment paper
Steps
First, remove the butter from the fridge at least half an hour before starting to prepare the dessert, as it needs to be soft enough to work with. Then, place the butter, sugar, and egg in the basin and mix with a spoon until you get a cream. Then add the almond flour and mix again until it is well combined and you have obtained a homogeneous and rather sticky mixture.
Next, unroll the puff pastry and place it with its parchment paper on a baking sheet. I used one measuring 12×16 inches. Then, cut the puff pastry in half with a knife widthwise, so as to obtain 2 rectangles. Then distribute half of the previously prepared frangipane cream on one of the two rectangles, leaving a ½-inch border on all sides.
Next, overlap the other puff pastry rectangle and seal the edges well with your fingers. Beat an egg with the milk in a bowl and brush the surface of the puff pastry rectangle. Then spread the rest of the frangipane cream, still leaving a ½-inch border on the sides; then add the sliced almonds and the whole almonds.
Bake the strudel in a preheated convection oven at 356°F for 30 minutes. If the almonds darken too much, cover with some aluminum foil and continue baking. Then remove from the oven and let cool. Cut into squares and sprinkle with powdered sugar before serving.
Storage and Tips for Frangipane Strudel
The frangipane strudel can be stored in a cool, dry place for 2 or 3 days covered by a glass dome.
FAQ Questions and Answers for Frangipane Strudel
The almonds darken too quickly, and the pastry remains slightly raw, what can I do?
If you notice the almonds darkening too much before the dessert is cooked, I recommend covering everything with aluminum foil and continuing to bake.
