Semi Homemade Almond Breakfast PastriesPosted by Cupcake Kelly on Dec 5, 2013 in Other Desserts, z | 0 comments
Who loves waking up to warm fresh pastries each morning? I do! Who likes to get out of bed early on a cold winter morning to make said pastries? Not me. My sister came down to visit and I wanted to make something fun for us all to have for breakfast on Sunday morning. Kayla used to live in London with me but I started the blog after she moved back to the US so she hasn’t really had many chances to taste my baking.
We’re making up for lost time now that we both live in the same country. We wouldn’t normally chose a recipe that calls for a canned filling because we have fun making those kinds of things ourselves, but we had spent the entire previous day walking around NYC and were still pretty tired.
I have to say that I was pretty impressed with this quick and easy pastry. It really takes 5 minutes to throw together (remember to take the puff pastry out of the freezer and place in the fridge overnight to thaw out so you’re ready to go in the morning). The almond and the gooey white chocolate pieces are an excellent flavor combination. The toasted almonds also provide a nice textured crunch.
The recipe calls for the pastries to cool for 4 hours. They slice into neat finger pastries when completely cool. I don’t know who can wait for 4 hours when there are warm delicious smelling pastries in kitchen. It’s definitely not our family! I let the pastries rest for 15-30 minutes so the filling was still warm but not hot enough anymore to burn our mouths. They squished a little when slicing but they went straight into our faces and I didn’t hear any complaints.
Since there were only 3 of us I used 1 puff pastry sheet to make 2 pastry logs (they’re very filling). I used the other sheet another weekend and tried this same recipe with a canned cherry dessert filling (they were on sale). I would definitely buy the almond filling again but Alex and I both thought that a homemade fruit filling would be better next time over something canned.
The recipe is from Better Homes and Garden Baking cookbook which has a great variety of baked goods.
2 frozen puff pastry sheets, defrosted
1 can (12.5 ounces) almond dessert filling
1 1/2 cups white chocolate chips
2/3 cups almonds
powdered sugar, for dusting
- Preheat the oven to 350 F. Place the almonds on a baking sheet and roast for 5 minutes until golden brown. Take out and set aside to cool.
- Change temperature to 400 F. Line your baking sheet with parchment paper. Unfold the puff pastry and cut each sheet lengthwise in half (you will have 4 rectangles).
- Prick the pastry gently all over with a fork. Spread the filling over the pastry leaving 3/4 inch around the sides. Sprinkle the white chocolate chips and almonds on top of the filling. Brush around the edges with water.
- Fold the rectangle in half lengthwise (the edges where you left space will meet). Press the edges together with a fork.
- Place the rectangles on the prepared baking sheet a few inches apart and bake for 20-25 minutes. Sprinkle with powdered sugar.
adapted from Better Homes and Gardens Baking
I received a copy to review