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Almond Puff Pastries
SUBMITTED BY:
Barbara Harrison
"My husband comes from a family of almond growers, so I use almonds often in my baking. These puff pastries have a crisp topping and creamy filling. --Barbara Harrison, Monte Sereno, California"
RECIPE RATING:
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (17.3 ounce) package frozen puff pastry, thawed
1 egg, separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups whipping cream, whipped
confectioners' sugar
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DIRECTIONS
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square. Bake at 375 degrees F for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners' sugar. Serve immediately.
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REVIEWS
Reviewed on Dec. 6, 2007 by
Jo
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Jo
Dec. 6, 2007
This receipe sounded so good! What a disapointment when the puff pastry squares came out flat and soggy. The white sugar/egg white mixture became hard and prevented the pastry from rising. I had to throw everything in the trash - what a waste of money.
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3 users found this review helpful
This receipe sounded so good! What a disapointment when the puff pastry squares came out flat...
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Reviewed on Feb. 10, 2008 by Amy M.
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Amy M.
Feb. 10, 2008
I work at a Commerical Bakery and we make these DAILY!! I use water in a squirt bottle instead of the egg/water mixture on top of the pastries before putting the almonds on top. Water makes the almonds stick and won't create any sogginess.
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1 user found this review helpful
I work at a Commerical Bakery and we make these DAILY!! I use water in a squirt bottle instead...
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