Monday, April 14, 2014

Sugar and Almond Pastries

I found a food blog called The English Kitchen, and this was the first recipe I have tried. Not only did it taste amazing, but I felt extra fancy reading directions like "75g caster sugar" or "few drops of almond essence." (Don't worry, there are measurements we are used to, also!) The only thing I would change is that I think there is enough filling for five or six pastries. We ended up with two that were really full and two that had about half the amount of filling, and the less-full ones were definitely better; there was a better balance of ingredients.

3 large egg yolks
1/2 cup plus 2 Tablespoons sugar
pinch salt
5 Tablespoons butter, melted
few drops of almond extract
1 1/3 cup ground almonds
generous 2/3 cup flaked almonds

Pastry crust:
Pre-made puff pastry, 2 sheets, thawed

4 Tablespoons butter, melted
6 Tablespoons sugar

1. Preheat oven to 400 degrees. Line baking pan with parchment paper or coat with cooking spray.
2. Whisk the egg yolks and sugar together for the filling until light and thick. Whisk in the salt. Whisk in melted butter and almond extract a bit at a time. Stir in almonds. Set aside.
3. Roll out one pastry sheet on a lightly floured surface to a 12"x 12" square. Cut into 4 squares. Brush the outer edges with cold water. Divide half of the almond mixture equally between the four squares, dolloping it into the center of each square. Bring the corners of the pastry together in the center, covering almond filling completely. Press edges together firmly to seal.
4. Repeat step three with second pastry sheet.
5. Arrange the squares on the prepared baking sheet, and bake for 15 to 20 minutes, until golden and starting to brown. Remove from the oven and brush immediately with melted butter and sprinkle with sugar. Serve warm or cold. Store any leftovers in an airtight container.

Yield: 8 servings.

{Kudos to!}

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