Almond Puff Pastries
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup sugar
- 1 tablespoon water
- confectioners' sugar
- 17 1/4 oz frozen puff pastry thawed
- 1 egg separated
- 1 cup sliced almonds
- 2 cups heavy whipping cream whipped
- Carbohydrate 13.9526445742903 g
- Cholesterol 28.6066666666667 mg
- Fat 18.2182048070727 g
- Fiber 1.07174660640027 g
- Protein 3.71944094242639 g
- Saturated Fat 5.96968330599227 g
- Serving Size 1 1 (57g)
- Sodium 3176.86660470551 mg
- Sugar 12.88089796789 g
- Trans Fat 0.977908269436217 g
- Calories 231 calories
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets; set aside. 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° 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.
