- 100g. blanched almonds
- 1 tbsp. double creamplus extra to serve
- 75g. icing sugarplus extra for dusting
- 2 large free-range eggs
- 375g. block of all-butter puff pastrycold
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!
Preheat the oven to 220°C/425°F/gas 7. Line a baking tray with greaseproof paper.
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.
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.
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.
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.