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Amandines (Brussels almond pastries): recipe illustration
Snacks & baking

Amandines (Brussels almond pastries)

Small puff or brioche pastries filled with almond cream, sometimes dusted with icing sugar. They are mostly eaten at teatime or breakfast, in Brussels and all over Belgium.

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Ingredients

Ingredients

Optional extras

Instructions

  1. Preheat the oven to 180 °C (160 °C fan).
  2. Beat the softened butter with the sugar until you have a smooth cream.
  3. Add the ground almonds, flour and almond extract, then mix in the eggs one at a time.
  4. Unroll the puff pastry and cut out discs about 8 cm across.
  5. Place a spoonful of almond cream in the centre of each disc, then fold the edges up to form small cups or squares.
  6. Set them on a tray lined with baking paper and sprinkle with flaked almonds if you have some.
  7. Bake for 15 minutes, until the edges are golden.
  8. Leave to cool on a wire rack and dust with icing sugar before serving.

Variations and tips

Brioche version. Replace the puff pastry with homemade brioche dough for a softer texture.

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Original Ecomely recipe.