Crispy puff pastry filled with almond cream, crystallized syrup, roasted flaked almonds

Biscuit Dough, Cream, Sweet

Traditionnal french pastry also known as "sidewalk". Here filled with rum flavored almond cream.


Recipe for 12 Tapas

Almond cream

250 Gr
Softened butter
250 Gr
5 Unit(s)
250 Gr
Almond powder
25 Gr
Wheat flour
50 Ml
Amber rum


2 Unit(s)
Sheet of puff pastry
250 Gr
Sliced almonds
1 Unit(s)
1 Tbsp


200 Gr
Icing sugar
50 Ml


50 Gr
Icing sugar

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Almond cream

    In a bowl, add the soft butter with sugar and mix energetically. Add the eggs one by one. Add the other ongredients (sieved). Mix well. Add a bit of rum.

  • Pastry

    Bake the almonds on a pastry tray for 5 minutes.

    Cut vertically in the middle the pastry leaves. You should have 4 rectangular pastry leaves now.

    In the center, add some almonds cream rolls using a pastry bag with a 1.5 cm wide tip. Leave a 1 cm wide band around the leaf. you should be able to do 4 to 5 rolls.

    Using a wet brush, wet the 1cm large band. Cover one leaf with another. Press with your fingers to seal the sides. 

    With the tip of a knife, make some lines all around the pastry.

    Brush with a mix of egg and water. Pick on the sides and 3 times on top.

    Bake on a pastry tray for 25 to 30 minutes.

  • Icing

    In a bowl, mix water and sugar.

    When still hot, brush the pastry with that mix. Sprinkle with almonds.

  • Finition

    Slice your sidewalks and decorate with icing sugar

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