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Mini Almond Pastries


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Member since 2006

Serves 7 dozen | Prep Time 45 | Cook Time 7 min

Ingredients

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


Notes

These mini pastries have a sweet almond flavor for a special teatime treat.

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