Mini Almond Pastries
Preparation time: 45 min Chilling time: 2 hrs Baking time: 7 min
Yield: 7 dozen pastries
1/4 cup Butter, softened
1/4 cup powdered sugar
1 (3 1/2-ounce) tube (1/3 cup) almond paste
2 egg yolks
2 teaspoons freshly grated lemon peel
1/2 teaspoon almond extract
1/4 cup sugar
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
Combine all ingredients except 1/4 cup sugar and puff pastry in small bowl.
Beat at low speed, scraping bowl often, until well mixed; set aside.
Sprinkle about 1 tablespoon sugar on surface of pastry cloth.
Unfold 1 sheet puff pastry on sugared surface; sprinkle with about 1 tablespoon sugar.
Roll puff pastry sheet to 12-inch square.
Cut square into 2 (12x6-inch) rectangles.
Spread 1/4 (about 3 tablespoons) almond paste mixture onto each rectangle.
Working with one (12x6-inch) rectangle at a time, fold 1/2 inch of both 12-inch sides in toward center of pastry.
Continue folding both 12-inch sides, 1/2 inch at a time, until 12-inch sides meet in center.
Fold one 12-inch side on top of other 12-inch side; tightly press layers together.
Repeat with remaining 12x6-inch rectangle. Repeat with remaining sheet of pastry.
Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 400°F.
Cut pastry rolls into 1/2-inch slices.
Place slices 2 inches apart onto greased or parchment-lined baking sheets.
Bake for 7 to 11 minutes or until lightly browned.
Immediately remove from baking sheets.
Pairs Well With
These mini pastries have a sweet almond flavor for a special teatime treat.