|Sweet Almond Pastry|
|Easy and delicious…What else could you ask for?|
As I searched for something that I could serve for Easter, I came upon some truly lovely recipes. I thought about her Bar Eggs. In our house, we always serve pickled eggs at Easter, a Hungarian tradition. Our pickled eggs are made with beets. They are bright red, and have a slightly sweet taste. Hers were hot and spicy! Did I dare switch a family tradition? I don't think so...but I will be making them for my son and grandsons, who love spicy, hot. I actually saw quite a few dishes, I would love to go back, and revisit. The Rose Tea sounds perfect for a hot summers day. Her Cherry Crumb Cheesecake was to die for. However, when I saw her Sweet Almond Pastry, I immediately knew I wanted to serve it Easter morning for breakfast.
This was quite easy, wonderfully delicious, and looks utterly impressive! A definite winner with my family!
Sweet Almond Pastry
adapted from Pepperidge Farm
1 Tbsp water
6 oz almond paste
3 Tbsp granulated sugar
1/2 tsp vanilla extract
1 sheet of puff pastry (Pepperidge Farm Puff Pastry Sheets), thawed per package directions
1/4 cup sliced almonds
Heat the oven to 400° F. Line a baking sheet with parchment paper. Using a fork, stir one egg and the water together.
Place the almond paste, granulated sugar, one egg and vanilla in a food processor. Cover and process until the mixture is smooth.
Unfold the sheet of pastry on a lightly floured work surface. Roll the pastry into a 12 X 10 rectangle. Withe the short side facing you, spoon the almond mixture on the bottom half of the pastry to within one inch of the edges. Cut several 2-3 inch long slits, about 1 inch apart, on the plain side of the pastry. Fold this side of the pastry over the filling and seal the edges with a fork.
Brush the pastry with the egg mixture. Sprinkle with the almonds and place the filled pastry on the prepared baking sheet.
Bake for 12 minutes. Reduce the temperature to 375° F. Bake for 20 minutes or until the pastry is golden brown. Cool on a wire rack for 15 minutes to serve warm or let cool completely. Sprinkle with confectioner's sugar, if desired.
And please check out what the other bloggers from Blogger C.L.U.E. have cooked up this month: