Almond Pockets

Almond Pastries

Sedona’s magic has followed me home.  When I opened my laptop tonight, I had initially intended to tell you about the purpose of my latest visit to Sedona.   Upon realizing the complexity of this almond pockets recipe below,   I hesitated to incorporate a long-winded post about Sedona too and opted to save the tale for another day.  So, no sooner do I resolve to forget the story and focus on the recipe when what comes up on PBS but a First Nations Experience (FNX) program on Sedona’s Boynton Canyon – reminding me that no one puts Sedona on the back burner.  I’m still determined to save my story for another day, but rather than utterly avoiding the  topic of Sedona, I’m sharing a photo from my favorite perch in Boynton at the end of this post.  I know better than to mess with red rock juju when it happens.

Almond Pockets

Adapted from Wayne Gisslen’s Professional Baking


    Danish Pastry Dough
  • 4 ¼ oz. warm water (105 – 110 degrees)
  • 1 pkt rapid rise yeast
  • 18.5 oz. all-purpose flour
  • 1.25 oz. sugar
  • 1 ½ teaspoon salt
  • 6 oz. whole milk
  • 10 oz. unsalted butter, softened
  • Almond Crème
  • 2 1/8 oz. unsalted butter, softened
  • 1 ¾ oz. powdered sugar
  • 2 1/8 oz. almond flour
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ teaspoon almond extract


Make Dough: In a large bowl, mix the water and yeast together. Sprinkle about 2 Tablespoons flour over the yeast mixture. Let stand for about 15 minutes. In another bowl, mix the sugar salt and milk together until the solids are dissolved.

Sift the remaining flour and add it to the yeast mixture. Add the milk mixture and begin mixing to form a shaggy dough. Finish by kneading the dough on the countertop until a formed until a ball. Cover and allow to ferment for 40 minutes. Punch down and refrigerate, covered for 1 hour.

Roll in the Butter: Roll the dough into a long rectangle. Smear softened butter over bottom two-thirds of the dough, leaving a margin around the edges. Fold the unbuttered third of the dough over the center. Fold the bottom third on top. Rotate the dough 90 degrees (so the folds are vertical). Complete the first fold: Roll out the dough in a long rectangle. Fold the top third over the center. Fold the bottom third over the top. Let the dough rest for 30 minutes in the refrigerator. Repeat the rolling and folding two more times.

Make the almond crème:  Cream the softened butter, stir in the powdered sugar, almond flour, salt, egg and almond extract.  Refrigerate.

Make the pockets: Preheat the oven to 350 degrees. Roll the dough into 20” x 20” square. Divide into 16 squares approximately 5”x5”. Place the almond filling in the middle of each square, Brush 2 opposite corners with egg, fold over the center, pressing down firmly to seal. Proof for 15 minutes.

Egg wash the outside of the pastries and sprinkle liberally with sliced almonds. Bake at 350 degrees for 20-25 minutes until golden brown.


Kachina Woman – Boynton Canyon



She slams the snooze button yet again.  Even after a long night of uninterrupted dreams, her brain is clouded and her limbs weigh 100 pounds.  She wonders if she could live life from the comfort of a bed.  She is finding it difficult to set a good example at work.  She fantasizes about 4-day, 10:00 to 4:00 work weeks.  Is this exhaustion or merely malaise?  Concerned, she doesn’t know how to fix herself.

While not a permanent solution, she finds momentary relief in the kitchen.

Bostock Pastries
Serves 6

Orange  Syrup
½ c. Water
¼ c. Sugar
1 T. Orange flower water
1 t. Orange zest
Almond Cream
½ c. Butter, softened
1 c. Almond meal
¾ c. Powdered sugar
Pinch Salt
1 Egg
¼ t. Vanilla
¼ t. Almond extract
6 Slices brioche or challah, 1” thick
¼ c. Almonds, sliced
Powdered sugar

Preheat oven to 350 degrees.  Heat sugar and water in a small saucepan on the stove until sugar has dissolved.  Turn off heat and add orange flower water and zest.  In a medium bowl, stir butter, almond meal, sugar, and salt together until well combined.  Add egg and extracts and blend well.  Liberally brush both sides of brioche slices with orange syrup. Spread  tops of slices with 3-4 tablespoons of almond cream and sprinkle with sliced almonds.  Place bostock on sheet pan and bake 18-22 minutes until tops are golden and almond cream is slightly puffy.  Dust with powdered sugar.