| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pastries |
9 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe basic puff pastry |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Ground almonds |
| 2 |
tb |
Sugar |
| 1 |
|
Egg yolk |
| 1 |
ts |
Water |
| 3/4 |
c |
Sifted powdered sugar |
| 1 |
ts |
Milk; up to 2 |
INSTRUCTIONS
Roll pastry to a 12-inch square. Cut pastry into 4-inch squares.
Combine 1 egg, almonds, and 2 tablespoons sugar. Spoon about 1 tablespoon
almond mixture in a strip down center of each square. Combine egg yolk and
water; brush one side of each square with yolk mixture. Fold over opposite
side, and press gently to seal. Make even 1-inch cuts along sealed edge,
about 1/4 inch apart; spread to form a comb. Place pastries on an ungreased
baking sheet. Brush remaining egg yolk mixture over pastries. Freeze 10
minutes. Bake at 425°F for 15 minutes or until puffed and golden brown.
Transfer to a wire rack.
Combine powdered sugar and milk; drizzle mixture over hot pastries.
Yield: 9 servings.
Note: One-half (17 1/4-ounce) package frozen puff pastry may be substituted
for 1/2 recipe Basic Puff Pastry.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998
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