Flakey Almond Pastries

*Flakey Almond Pastries*
Makes 16 servings

Another it just wouldn't be Christmas without it recipe!  I think it is also known as Swedish Puff Pastry or Danish Almond Puff.  Whatever you call it.  It's delicious.

For the base:
140g of plain flour (1 cup)
125g of butter softened (1/2 cup)
2 TBS cold water

For the puff layer:
225ml water (1 cup)
125g of butter (1/2 cup)
140g of plain flour (1 cup)
3 medium free range eggs, beaten
1 tsp almond extract

For the icing:
195g of icing sugar (1 1/2 cups)
2 TBS butter, softened
1/2 tsp almond extract
1 to 2 TBS warm water or milk

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a baking sheet which you have lined with baking paper.

Sift the flour into a bowl for the base.  Drop in the butter and cut it in using a pastry blender or two round bladed knives until you have coarse crumbs.   Drizzle in the water and toss together with a fork.  Knead lightly a couple of times and then divide into two equal pieces.   Pat each half into a 12 inch by 3 inch rectangle on the baking sheet, leaving at least 3 inches of space between the two.

Put the water for the puff layer in a saucepan along with the butter.  Bring to the boil.  Remove from the heat. Quickly stir in almond extract and the flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add the beaten eggs, beating together until smooth. Spread half of this mixture over each rectangle on the baking sheet.

Bake about 1 hour or until topping is crisp and brown.  Remove from the pan to a cooling rack very carefully.  Allow to cool completely.

Beat the icing ingredients together until you get a smooth spreadable icing.  You don't want it to be too thin, so only add enough water or milk to give you a spreadable mixture.   Spread half of this over each cooled pastry.  Cut into diagonal strips to serve.
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