Mini pastries feature a sweet almond flavor for a special tea time treat.
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1/4 cup Land O Lakes® Butter softened
1/4 cup powdered sugar
1/3 cup almond paste
2 large Land O Lakes® Eggs (yolks only)
2 teaspoons freshly grated lemon zest
1/2 teaspoon almond extract
1/4 cup sugar
1 sheet frozen puff pastry, thawed
Combine all ingredients except 1/4 cup sugar and puff pastry in bowl. Beat at low speed, scraping bowl often, until well mixed; set aside.
Sprinkle about 1 tablespoon sugar on surface of pastry cloth. Unfold sheet of 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.
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. Grease or line baking sheet with parchment paper. Set aside.
Cut pastry rolls into 1/2-inch slices. Place slices 2 inches apart onto prepared baking sheets. Bake 7-11 minutes or until lightly browned. Immediately remove from baking sheets.
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