Super simple and simply delicious! This Almond Pastry Puff comes together very quickly and is ready to serve right from the oven. Just sprinkle with a bit of powdered sugar and you are ready to serve.
Ingredients
- 2 sheets puff pastry defrosted
- 3/4 cup blanched almonds
- 1/2 tsp almond extract
- 2 tbsp heavy (whipping) cream
- 1/2 cup powdered sugar plus extra for dusting
- kosher salt
- 2 whole eggs divided
Instructions
Gather all ingredients before starting the recipe.
- Pre heat oven to 425℉
- Line baking sheet with parchment paper.
- Add 3/4 cup blanched almonds to a food processor and blitz until nice and fine.
- With the processor running, add 2 tbsp heavy (whipping) cream, 1/2 cup powdered sugar, 1/2 tsp almond extract, 1 egg and a pinch of kosher salt and process until fully combined scraping down the sizes as needed.
- Sprinkle powdered sugar on a sheet of parchment to stop the pastry from sticking and roll out into 2 rounds. Place a 10" baking pan on top of each pastry round and cut out the pastry all around the pan to make 2 10" rounds.
- Place one round on the sheet pan lined with parchment paper and spread the almond paste on top, leaving about a 3/4" gap from the edges.
- Using the tines of a fork, seal the edges of the pastry. Sprinkle the top of the pastry with powdered sugar, then paste with egg wash using the 2nd egg. Roll the cut off pieces into a ball then roll out to a 1/4" sheet and cut 1" widths. Twist and set next to the pastry.
- Sprinkle the top of the pastry and the twists again with powdered sugar.
- Gently push your finger into the center of the pastry, do not break the pastry. Then, using a very sharp knife, score the top of the pastry from the center of the pastry to the outside.
- Place the pastry on the oven on the bottom rack and bake for 12-15 minutes or until the pastry has puffed up and turned a golden brown.
- Dust with a little more powdered sugar and serve.
