Perfect for every holiday celebration, from Christmas to Easter.
These Puff Pastry Almond S Cookies are flaky, buttery, and filled with a sweet almond paste and finished with a smooth glaze, they’re elegant yet incredibly simple to make. A perfect addition to any holiday dessert table!
Puff Pastry Cookies
Yes, we do use puff pastry to make these cookies, and yes we do call them cookies!
We have been making these for years now. Originally, we would make our own puff pastry, but we live in Florida, so you can imagine how painful it is to work with the heat and high humidity. So we simplified and now use store bought puff pastry, but it really didn’t compromise the taste.
I know some are not fans of the flavor of almond, but it’s one of my favorites and I look forward to these every year. It’s the perfect recipe to pull out for both Easter and Christmas!
Puff Pastry Almond S Cookies Ingredients
Not too many ingredients are required to make these little pillowy almond cookies since we have the help of store bought puff pastry. You likely have a lot of this on hand.
Cookie Ingredients
- puff pastry sheets
- almond paste – not marzipan! I buy the Solo brand, its typically in a square box in the baking section of the grocery store
- granulated white sugar
- light brown sugar
- egg white – use your leftover egg yolk in our household favorite cookies
- kosher salt – I use Diamond Crystal in all of my recipes
Glaze Ingredients
- powdered sugar
- milk – you can use water instead of milk!
- almond extract – just a dash, it’s very strong
How to Make Puff Pastry Almond S Cookies
- Make the Almond Filling: Blend the almond paste, sugars, egg white, and salt in a food processor until a smooth, thick filling forms.
- Prep the Puff Pastry: Unfold one sheet of puff pastry on a floured surface and roll it out slightly. Cut it into even strips.
- Fill and Shape: Add a line of almond filling down each strip, roll into a log, seal the edges, and twist into an S shape. Repeat with all puff pastry pieces.
- Bake Until Golden: Place the cookies on a lined baking sheet and bake until puffed and golden around the edges.
- Glaze and Set: Whisk together a simple almond glaze and spoon it over the cooled cookies. Let the glaze set before serving or storing.
How to Shape S Cookies
Spoon a strip of the almond filling down the center of each piece of puff pastry. Roll each strip lengthwise into a tight log, pressing the seam and ends gently to seal. Then twist each log into the shape of the letter S.
How to Store Puff Pastry Almond S Cookies
Store the baked cookies in an airtight container at room temperature for 2-3 days. Because of the glaze and puff pastry, they’re best enjoyed fresh within the first couple of days.
How to Make Ahead and Freeze Puff Pastry Almond S Cookies
The best storage and make ahead method for these cookies is to freeze them unbaked.
Stop at Step 8 – prepare, fill, roll, and twist the cookies into the S shape. Place the unbaked cookies on a baking sheet and freeze until solid. Transfer to a ziplock bag or container for up to 2 months. You are able to bake directly from frozen, just add 2-3 extra minutes to the baking time, watching closely for doneness.
You can also freeze the cookies baked but without glaze. Let them cool completely and store in an airtight container in the freezer for up to 2 months. Let them come to room temperature before adding the glaze.
Frequently Asked Questions
The puff pastry is super sticky, what do I do?
Defrost the puff pastry in the fridge overnight and work directly from the fridge to avoid stickiness. They do not need to come to room temperature before using, in fact you don’t want them to. When it becomes sticky, it’s because the butter is melting. Place the puff pastry back in the fridge to let it firm up again.
Why did the filling leak out in the oven?
This usually means the seam wasn’t sealed tightly, or the pastry warmed up too much during shaping. Make sure the log is sealed and the pastry is kept chilled. I tend to have 1 or 2 in every batch that happens to leak, just cut it away. The glaze helps to hide any imperfections.
What if I don’t like almond flavoring?
If you don’t like almond, I’d suggest these Apricot Cream Cheese Cookies or Snowballs instead.
Print
Puff Pastry Almond S Cookies
Ingredients
- 1 package puff pastry sheets, I use Pepperidge Farm
- 4 ounces almond paste
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1 egg white
- ¼ teaspoon kosher salt
For the Glaze:
-
1½ cups powdered sugar
-
2 tablespoons milk
-
¼ teaspoon almond extract
Instructions
- Defrost the puff pastry sheets in the refrigerator overnight.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Chop 4 oz almond paste into small cubes.
- In a food processor, combine the almond paste, ¼ cup granulated sugar, ¼ cup light brown sugar, 1 egg white, and ¼ teaspoon kosher salt. Process until smooth and a thick paste forms.
- Lightly flour your work surface. Unfold one puff pastry sheet (keep the other chilled until you’re ready for it). Roll the pastry out to about ¼ inch thick.
- Cut the sheet into 6 even vertical strips, then cut the whole sheet horizontally down the center to make 12 pieces.
- Spoon a strip of the almond filling down the center of each piece of puff pastry.
- Roll each strip lengthwise into a tight log, pressing the seam and ends gently to seal. Twist each log into an S shape and place on the prepared baking sheet, leaving 2 inches of space between cookies. Repeat with the remaining pastry.
- Bake for 17-18 minutes, or until the pastries are puffed and the edges are golden brown.
- Remove from the oven and let the cookies cool completely.
- To make the glaze, whisk together 1½ cups powdered sugar, 2 tablespoons milk, and ¼ teaspoon almond extract.
- Spoon the glaze over the tops of each cookie and let them set for about 1 hour, or until the glaze has hardened.
Snowball Cookies
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