Almond pastry puff

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Ingredients

Adjust Servings:
100g. blanched almonds
1 tbsp. double cream plus extra to serve
75g. icing sugar plus extra for dusting
2 large free-range eggs
375g. block of all-butter puff pastry cold

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Almond pastry puff

Baking is magical as this one Almond pastry..

Features:
  • Vegan

So good..maybe you will make a double dose!

  • 38min.
  • Serves 6
  • Easy

Ingredients

Directions

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The pastryes are my favourite type of making..so today i will represented to you my almond pastry puff..I assure you that you will enjoy in every bite!

 

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Steps

1
Done

Preheat the oven to 220°C/425°F/gas 7. Line a baking tray with greaseproof paper.

2
Done

Blitz the almonds in a food processor until nice and fine. With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.

3
Done

Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick.

4
Done

Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar.

5
Done

Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.

6
Done

Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.

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