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“Almonds, oh great! Make ahead of time. Cooling time is 2 hours.”
READY IN:
55mins
YIELD:
7 dozen pastries
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients except 1/4 cup sugar, and puff pastry, in small bowl.
  2. Beat at low speed, scraping bowl often, until well mixed; set aside.
  3. Sprinkle about 1 tablespoon sugar on surface of pastry cloth.
  4. Unfold 1 sheet puff pastry on sugared surface with about 1 tablespoon sugar.
  5. Roll puff pastry sheet to 12" square.
  6. Cut square into 2 (12x6") rectangles.
  7. Spread 1/4 (about 3 tablespoons) almond paste mixture on each rectangle.
  8. Working with one(12x6")rectangle at a time, fold 1/2" of both 12" sides in toward center of pastry.
  9. Continue folding both 12" sides. 1/2" at a time until 12" sides meet in center.
  10. Fold one 12" side on top of each other 12" side; tightly press layers together.
  11. Repeat with remaining 12x6" rectangle.
  12. Repeat with remaining sheet of pastry.
  13. Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.
  14. Heat oven to 400ºF.
  15. Cut pastry rolls into 1/2" slices.
  16. Place 2" apart onto greased or parchment-lined baking sheets.
  17. Bake for 7-11 minutes or until lightly browned.
  18. Immediately remove from baking sheets.

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