Raspberry Lunettes with Almond Cream Filling

Raspberry Lunettes with Almond Cream Filling

These pastries combine sweet almond dough, almond cream, and raspberry preserves under a cut-out pastry top.

Main Components

The lunettes include:

• sweet almond dough
• almond cream
• raspberry preserves

Filling and Pastry

The almond cream bakes inside the pastry shell and supports the preserves. Chilling the dough helps the cut-out tops keep their shape during baking.

Serving and Make-Ahead Notes

The dough, cream, and preserves can be prepared ahead. Bake the lunettes on the day you plan to serve them for the best texture.

Shape and Filling Balance

These pastries work best when the dough stays thin and neat rather than heavily filled. Too much preserve can push the top out of alignment during baking, while too much almond cream can make the base lose definition. A moderate layer of each gives a cleaner cut and keeps the raspberry flavour bright instead of jammy and heavy.

Serving Suggestions

Raspberry lunettes fit well on tea trays, dessert assortments, or spring brunch tables where smaller pastries are easier to portion. Serve them slightly cooled so the filling has time to settle. If you are making them ahead, store the baked pastries in a single layer and dust with confectioners' sugar just before serving so the tops stay tidy.

They are also a good example of a pastry where neat shaping matters as much as flavour. Keeping the lids aligned, the preserves thick enough to stay in place, and the sugar dusting light gives the finished pastries a cleaner look without changing the recipe itself.