This flaky, buttery bar is quick and easy to make using puff pastry and almond filling
1 sheet frozen puff pastry, thawed
1 (10-ounce) can almond filling
1/2 cup sliced almonds
Heat oven to 375°F.
Roll out pastry to 15x10 inch rectangle. Place into ungreased 15x10x1-inch baking pan. Bake 12 minutes.
Place almond filling into small bowl. Microwave 1 minute or until warm. Stir almonds into filling. Spread evenly over hot partially baked pastry. Continue baking 2-4 minutes or until topping has set.
Cool 15 minutes; cut into bars. Serve warm or cool.
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I've made these before however I did notice the difference between the picture and the recipe. Having watched many cooking shows I knew you needed to prick the dough before baking to keep it from puffing up. Aside from that one crucial step that is omitted from the recipe, this is a very tasty dessert, one I will be making this weekend for a (craft) holiday open house my friend and I are having.
First time I used pastry dough. Recipe said nothing about pricking the dough before baking. I was left with a big pillow to try and spread the almond on. Disaster.