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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Almond Puff Pastry Recipe

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This recipe for Almond Puff Pastry is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sheet of frozen puff pastry

Almond Cream:
1 cup slivered almonds
1/2 cup + 2 tbsp sugar
1/4 cup flour
1/2 cup + 1tbsp room temp unsalted butter
1 large egg

Egg Wash:
2 large egg yolks
1 large egg
1/4 cup whole milk

Glaze:
1/4 cup light corn syrup
1 1/2 tbsp water
Directions:
Directions:
Pulse slivered almonds, sugar, and flour in food processor. Add butter, then eggs. Mix until it's creamy, but still has texture. Put mixture in a sealable bag and keep in refrigerator until needed.
Preheat oven to 350º. Cut puff pastry in half and roll each half into an 8 1/2 inch circle. Each circle will be about 1/8 inch thick. Place 1 circle on a parchment paper covered baking sheet. Get the almond cream and cut one corner off of the bag. Pipe a 5 inch diameter mound of cream in center of circle. The mound should be about 1 inch high.
Whisk together egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush remaining 1 1/2 inch rim of pastry circle with the egg wash. Place second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove trapped air. Seal edges of the two layers by pressing the top edge into the bottom edge. It should look like a flower when done. Bake about 20 minutes or until slightly brown.
Stir together corn syrup and water. Brush Pastry with mixture, lower oven 20º and bake about 15 minutes.

 

 

 

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