Make a quick puff pastry: Place all the ingredients in the freezer for 20 minutes. Mix all the ingredients together in a stand mixer (or by hand, as I did—just make sure the dough doesn’t get too warm) until you have a dough ball with large pieces of butter still visible.

On a floured surface, roll the dough into a rectangle. Fold the ends toward the center, overlapping them. Turn the dough a quarter turn, roll it out again, and repeat the folding. Do this folding process a total of 5 times. If the dough becomes too hard to work with, chill it in the fridge for a few minutes.

For the frangipane, mix the softened butter and sugar together. Add the eggs one at a time, then mix in the vanilla extract and almond flour.

Divide the dough into 2 pieces. Roll out the first piece and transfer it to a baking sheet. Spread the frangipane over it. Roll out the second piece and place it on top. Seal the edges and, if you like, decorate the top with a knife.

Brush the top with the egg yolk. Bake for 30 minutes at 350°F (180°C).