Bostok (The Best Pastry You Haven't Tried)

A few years ago I was perusing the pastry selection at Zingerman's in Ann Arbor and saw a lowly looking pastry with a name I didn't know how to pronounce. I asked the cashier what it was and they explained that it was brioche soaked with simple syrup and topped with frangipane and slivered almonds before baking. I was sold immediately and now whenever I see a shop selling Bostok I simply must get my hands on a piece. 

Luckily, even if there's not a shop selling it near you, it's very easy to make. I'm including a version that uses almond paste and one that has instructions for making frangipane from scratch. 

Ingredients:

1 loaf (~10 slices) of sliced brioche, preferably stale

1/2 cup water

1/4 cup sugar

1/2 tsp almond extract

1/4 tsp orange blossom water (optional)

8 oz almond paste and 2 eggs (or 1 1/2 cups of almond flour, 3/4 cup sugar, 3/4 cup butter, 2 eggs, and 1/2 tsp almond extract, mixed together)

2 tablespoons of heavy cream

1/2 cup slivered almonds

powdered sugar, for garnish

Instructions: 

Preheat the oven to 350F.

In a small saucepan, combine the water, sugar, and extracts and bring to a boil.

Lay the slices of stale brioche on a baking sheet and brush with the simple syrup. 

Mix the almond paste and eggs in a bowl, or the ingredients listed in parenthesis if you need to make your own frangipane. Add the heavy cream to the almond mixture. 

Divide the mixture among the slices and spread to the edges of each slice. 

Top with slivered almonds and bake for 8-12 minutes or until the tops are golden brown and the frangipane is set.

Cool completely and sprinkle with powdered sugar before serving. 

Recipes adapted from David Lebovitz and Moribyan.