Easy croissant with puff pastry. I made this ahead of time up until brushing it with egg wash and topping it with sliced almonds. I tried cutting one sheet into 15 (3 x 5) rectangles, and the other with 9 (3 x 3) squares. The squares was easier to use.
INGREDIENTS
¼ cup of unsalted butter
¼ cup powdered sugar
4 oz of almond paste
3 eggs, separated
½ tsp almond extract (This link goes to Amazon where I am compensated
for products sold)
3 tbsp flour
1 package puffed pastry (you will need 2 sheets)
1 egg, lightly beaten
¾ cup sliced almonds
INSTRUCTIONS
Preheat oven to 400F.
Beat together butter, sugar and almond paste until combined.
Add 2 eggs, one at a time, reserving the 3 egg for the egg wash. Then
add the almond extract (This link goes to Amazon where I am compensated for
products sold).
Add flour slowly until just combined.
Cut out a 3 x5 square of puffed pastry. Place 2 tbsp of almond paste in
the center. Take one corner and fold it over the cream, and then take the other
corner and fold it over the top.
At this stage you could cover with plastic wrap and place your tray in
the fridge overnight. And then the next morning proceed as follows.
Lightly beat 1 egg, and then with a pastry brush, brush the egg wash
over the pastries. Sprinkle with 1 tbsp of almonds
Place in the oven 20 mins until puffed and golden brown. (baked an additional 5 min)
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