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Mini pastries feature a sweet almond flavor for a special tea time treat.
Combine all ingredients
1/4 cup sugar and puff pastry in bowl. Beat at low speed, scraping bowl often, until well mixed; set aside.
sugar on surface of pastry cloth. Unfold
1 sheet puff pastry on sugared surface; sprinkle with about
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.
Fold 1/2 inch of both 12-inch sides in toward center of pastry, working with 1 (12x6-inch) rectangle at a time. 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 7-11 minutes or until lightly browned. Immediately remove from baking sheets.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2233
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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