Wednesday, March 9, 2016

Blogger C.L.U.E. Sweet Almond Pastry

Sweet Almond Pastry
Welcome to Blogger C.L.U.E. for March! After a long winter, spring is in the air. You can sense nature’s rebirth.  Our theme for this month is ‘Easter’.  I was assigned to meet and browse through Kate's very lovely blog, A Spoonful of Thyme.  As I browsed her blog, I learned that Kate and I share some similarities.  Sunday dinners at our grandmother’s house, while growing up, dinnertime rituals with our own families, and belonging to a gourmet dinner group a very long time. I have been cooking with mine for about 29 years, Kate for more than 30.  
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!

Happy Easter!

Sweet Almond Pastry
adapted from Pepperidge Farm
2 eggs
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
Confectioner's sugar

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:


  1. Oh, boy, this almond pastry looks amazing! Bill might even indulge if I left the almonds off the top. If not, more for me! A perfect holiday treat!!!
    P.S. SO good to see you blogging again!! xo

    1. It was delicious! Thank you Liz…it’s good to be back!

  2. ohmygoodness! I'm a guest this year for Easter and have been looking for something to bring, I believe I've just found it.

  3. Wow! This is perfect for Easter...any celebration for that matter. Beautiful. And, anything almond is a favorite of mine.

  4. And, thank you for the kind words!

  5. That looks delicious! And who wouldn't love something easy to make for the holiday? I just printed out the recipe and can't wait to give it a go!

  6. Hi Kathy:)
    Spring is most definitely in the air! Sounds like you have found a food mate visiting Kate's blog. I've seen many of her incredible dishes too. This one is just perfect for Easter. I'm finally learning how to work with puff pastry so I may just need to give this one a try. Marion loves almonds and her birthday is right around the corner!

    Thanks so much for sharing, Kathy...

  7. This is one of my favorite pastries!!!

  8. My husband would be crazy over this. I think I will make it for him and serve it up topped with macerated strawberries. Thanks so much for sharing.

  9. What a perfect choice for this month's theme! Looks divine!

  10. This looks so pretty & delicious!

  11. It's my favourite too! I must bake one for this Easter too.

  12. Welcome back! You definitely picked a beautiful dish for our Easter celebration. My husband even got on me for choosing Brussels sprouts when I could have picked something as yummy as what you did. :)

  13. Looks perfect, Kathy! I am going to make this for our office monthly meeting. They will love it! Also, if you have never tried DuFour puff pastry, it is worth finding (and the expense!).... All butter!

  14. The almonds make this so tempting. Love them!

  15. Hi Kathy, I've seen your amazing Almond Pastry on facebook, and now I finally came over to comment. So beautiful and the flavor must be heavenly from the almond paste. So many different thing we can make with the convenience of the Pepperidge Farm frozen puff pastry! Also love the Roasted Cauliflower and the yummy Carrot Pancakes as well. Hugs,
    P.S. there's a glitch in your title of 1 extra O...I noticed it right away!

  16. How pretty! This pastry would be welcome for Mother's Day, too!

  17. This is beautiful Kathy. It looks like something that is difficult and time-consuming. I wish I liked almond paste...

  18. Hello,
    I tasted many types of pastry but I think this recipe is very new for me. Specially than k for sharing the ingredients. Because I like to taste new food.