Cream Cheese Pastry with Almond Filling

by Dorothy Reinhold on April 21, 2021

Print This Post Print This Post CREAM CHEESE PASTRY WITH ALMOND FILLING: Rich cream cheese pastry wraps sweet, sticky almond filling for an unforgettable brunch or evening dessert. A light glaze and crunchy almonds on top complete the treat.

CREAM CHEESE PASTRY WITH ALMOND FILLING: Rich cream cheese pastry wraps sweet, sticky almond filling for an unforgettable brunch or evening dessert. A light glaze and crunchy almonds on top complete the treat.

To say that I am a card-carrying member of the (fictional) Almond Lovers’ Society doesn’t even begin to cover it. I am PRESIDENT, people! I am the fearless leader, and I’ve never met an almond dish I didn’t like. In fact, I think most desserts can be improved with the addition of almond extract. Am I right?

Background of this recipe for Cream Cheese Pastry with Almond Filling

My husband came home from work absolutely raving about an almond-filled pastry that was brought into one of their potlucks. I immediately shot back, “Get me that recipe!”

Slices of Cream Cheese Pastry with Almond FillingHis colleague Jessica Lowe, a senior social worker at the VA in West Los Angeles, was happy to oblige, and soon enough I was staring at a printout of her cherished family recipe for Almond Cream Cheese Coffee Cake.

She said her grandmother got her hooked on the recipe as a kid, and she recalls her always making it for their yearly trips out of town to Idaho and Montana as well as afternoon bunches. “My grandmother found this recipe in either a magazine or newspaper clipping in the 1970s and has been making it since. However the original recipe called for raspberry jam and she decided to make it with the Solo Almond Filling. It’s so good I could eat it straight out of the can. Well, I think I have taken a few tastes.” 

(Me too with the can of Almond Filling, Jessica, but don’t tell anyone.)

“The only other person who decided to ask for her recipe was me since I moved to L.A. for grad school in 2010. Now I carry on this recipe with my husband’s family for brunches as well as Easter. It’s always a hit. I’m hoping that I will always be able to find Solo Almond Filling as at times it has been hard to come by. I hope to carry on this dish with my family as well, like my grandmother did with me.” That is so sweet, Jessica, and I love the family tradition.

Glaze dripping off pastry onto a wooden boardI served it to my extended family for Father’s Day brunch and everyone raved. In fact, they kind of gasped while they were eating it…that’s how good it is.

When was the last time you got a gasp at something you baked?

Oblong pastry on a wooden surfboard cutting boardLet’s remedy that and get this beauty in the oven. It’s easy!

How to make Cream Cheese Pastry with Almond Filling

Rolling out Cream Cheese Pastry on a white boardFirst, make a dough with cream cheese. It will be sticky, so don’t freak out if it is. Wash and dry your hands in the middle of kneading and shaping it if you need to. Don’t worry; it will be fine.

Rolling out Cream Cheese Pastry with Almond Filling on ShockinglyDelicious.comRoll it out on a piece of waxed paper, to size.

Transfer Pastry onto a baking sheetThe waxed paper is key to helping you get this onto the baking sheet. I have a baking sheet lined with a silicone liner, and here I am flipping the dough onto the sheet and then peeling off the waxed paper. Voila!

Spread the Solo Almond Filling on Cream Cheese PastrySpread the almond filling down the center third of the dough. You can see that I have marked the dough in thirds.

Make diagonal cuts out from the center on the Cream Cheese Pastry

Make cuts on the outer thirds of the dough.

Enclose the filling with dough strips

Criss cross the strips across the almond filling.

Almonds on top of Cream Cheese Pastry with Almond Filling

Sprinkle slivered almonds on top.

Closeup of slivered almonds on top of Cream Cheese Pastry with Almond Filling before baking

Don’t worry, the filling will not leak out all over. It pretty much stays put.

Slice of Cream Cheese Pastry with Almond FillingThere you go! How pretty is this?

Frequently asked questions about Cream Cheese Pastry with Almond Filling

What if I don’t have Bisquick? What can I use?

You cannot just sub in plain flour for Bisquick, because of the other important ingredients Bisquick contains. Here are some options:

  • If you have other ready-to-use baking mixes, you could try subbing them in the same quantity, for example pancake mix, or Jiffy Baking Mix, or Krusteaz Baking Mix.
  • You could try using 2 cups of self-rising flour (which contains a leavener and salt) and cut in 4 tablespoons butter or shortening, for the 2 cups of Bisquick called for in this recipe.
  • You can make your own Bisquick using this ratio: For every cup of Bisquick needed in a recipe, use 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt and 2 tablespoons shortening or cold butter. Cut the butter into the dry ingredients, and use in the recipe where Bisquick is called for.

Cream Cheese Pastry with Almond Filling

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 10 slices

Cream Cheese Pastry with Almond Filling

CREAM CHEESE PASTRY WITH ALMOND FILLING: Rich cream cheese pastry wraps sweet, sticky almond filling for an unforgettable brunch or evening dessert. A light glaze and crunchy almonds on top complete the treat.


  • 2 cup Bisquick (I used the Heart-Healthy version, but you can use the regular)
  • 2 tablespoons sugar
  • 3 ounces cream cheese (can use a lower-fat version if you like)
  • 4 tablespoons butter
  • 1/3 cup milk
  • 1 (12.5-ounce) can Solo Almond Filling
  • 1/4 cup slivered or chopped almonds
  • .
  • Glaze
  • 1 cup confectioner's sugar (aka powdered sugar)
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


  1. Turn oven on to 425F degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
  2. Cut the cream cheese and butter into the Bisquick and granulated sugar, until it is crumbly. You can do this 3 different ways: (1) in a food processor for a couple of seconds, (2) manually with a pastry blender, or (3) in a stand mixer, on low, for a brief time. Blend in milk until it forms a dough. Place the ball of dough on waxed paper and knead it gently about 10 times. Dough will be sticky so feel free to wash and dry your hands during this process if needed, and to use a sparing sprinkle of flour.)
  3. On a sheet of waxed paper, roll the dough out into a 12- by 8-inch rectangle, and flip it onto the prepared baking sheet.
  4. Spread the almond filling down the center 1/3 of the dough; an offset spatula is helpful for this. Starting on the long side of the dough, make 2 1/2-inch cuts at 1-inch intervals, cutting up to within 1/4 inch of the filling. Cut the other side as well.
  5. Fold the strips over the filling, alternating from each side. Press very lightly so the two strips at top seal together. Seal ends so filling will not seep out. Sprinkle the slivered or chopped almonds on top.
  6. Bake at 425F degrees for 12-15 minutes, or until lightly golden. Remove as soon as done, to a serving dish. Allow to cool.
  7. Make the glaze: In a small bowl, combine the confectioner's sugar and vanilla, and enough milk to make a firm glaze. Start with slightly less than 1 tablespoon milk, and add a bit more if needed until the glaze is the consistency you want. Using a spoon, drizzle the glaze over the top of the cooled pastry.
  8. Cut into 8-10 slices for serving. {Honest report: I think we had 6 people at our potluck and there was none left, so I would confidently say a single recipe of this serves 6.}


Recipe source: Jessica Lowe.

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Looking for more pastry?

Flaky Nutella Tree Pastry on a wire rack with pink striped paper plates alongsideFlaky Nutella Tree Pastry

This recipe was first published July 10, 2018 and has been refreshed and republished today.

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{ 23 comments… read them below or add one }

Kelly McGrew July 13, 2018 at 10:17 am

I’d have to say fresh cut fruit with some whipped cream on top. Especially peaches, strawberries, and raspberries, my favorite!


Renee - Kudos Kitchen July 13, 2018 at 9:37 am

What a pretty pastry, Dorothy! I love everything almond. I know this will taste amazing!


latanya July 13, 2018 at 7:57 am

peach cobbler


Erin Vasicek July 13, 2018 at 6:30 am

Oh my gosh that filling! Looks so good I can almost taste it.


ellen beck July 12, 2018 at 9:36 pm

I think one of my favorite summer homemade desserts has to be homemade peach pie made with fresh ripe peaches. So savory and so delicious!


Callie July 12, 2018 at 5:41 pm

Orange gumdrops-homemade


Krista July 12, 2018 at 9:11 am

What a great pastry! I have to try it out!


Des July 12, 2018 at 8:31 am

I would devour this whole braid in one sitting.


Dorothy Reinhold July 12, 2018 at 11:58 am

The struggle is real. I can attest to it!


theresa July 12, 2018 at 7:20 am

I can’t wait to give this a try


Sabrina July 12, 2018 at 7:02 am

You made this recipe so easy to follow! Looks fantastic!


Jeffrey July 12, 2018 at 6:24 am

My favorite summer dessert is Strawberry Rhubarb Pie!


Abeer July 12, 2018 at 2:30 am

This pastry has all my favorite flavors!


J July 11, 2018 at 10:47 pm

My favorite summertime dessert is strawberry bundt cake with fresh strawberries baked in. Yum!


Betsy @ Desserts Required July 11, 2018 at 7:08 pm

My Captain! My Captain! I will follow my almond loving leader anywhere!


Dorothy Reinhold July 12, 2018 at 11:59 am

You made me laugh!


Kelly D July 11, 2018 at 6:41 pm

Fruit salad is my favorite summer dessert.


Brandy @ Nutmeg Nanny July 11, 2018 at 5:06 pm

I just love all things almond! This looks amazing!


Lynn Kopsie July 11, 2018 at 4:58 pm

I never heard of Adams extracts and look at that neat red star rolling pin. The best summertime dessert is key lime chiffon
pie with gelatin and heavy whip cream.


Amanda July 11, 2018 at 2:28 pm

This looks absolutely amazing ! Fantastic picture show casing it!


Dorothy Reinhold July 11, 2018 at 4:26 pm

Thank you Amanda!


Lisa Langston July 11, 2018 at 1:45 pm

We love strawberry shortcake! We love to take advantage of all the fresh strawberries available this time of year and make our own fresh strawberry sauce and make a hot milk cake to put the strawberries on. Delish!


MaryB July 11, 2018 at 11:18 am

We love grilled angel food cake and fruit.


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