Mini pastries feature a sweet almond flavor for a special tea time treat.
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 1/4 |
|
cup powdered sugar |
| 1 |
|
(3 1/2-ounce) tube (1/3 cup) almond paste |
| 2 |
|
egg yolks |
| 2 |
|
teaspoons freshly grated lemon peel |
| 1/2 |
|
teaspoon almond extract |
| 1/4 |
|
cup sugar |
| 1 |
|
(17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed |
Combine all ingredients
except
1/4 cup sugar and puff pastry in small bowl. Beat at low speed, scraping bowl often, until well mixed; set aside.
Sprinkle about
1 tablespoon
sugar on surface of pastry cloth. Unfold
1 sheet puff pastry on sugared surface; sprinkle with about
1 tablespoon
sugar. Roll puff pastry sheet to 12-inch square. Cut square into 2 (12x6-inch) rectangles. Spread 1/4
(about 3 tablespoons) almond paste mixture onto each rectangle.
Working with 1 (12x6-inch) rectangle at a time, fold 1/2 inch of both 12-inch sides in toward center of pastry. Continue folding both 12-inch sides, 1/2 inch at a time, until 12-inch sides meet in center. Fold one 12-inch side on top of other 12-inch side; tightly press layers together. Repeat with remaining 12x6-inch rectangle. Repeat with remaining sheet of pastry. Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 400°F.
Cut pastry rolls into 1/2-inch slices. Place slices 2 inches apart onto greased or parchment-lined baking sheets. Bake for 7 to 11 minutes or until lightly browned. Immediately remove from baking sheets.
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