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Almond pastry puff
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Total Time:
28 minutes
Ingredients:
  • 100 g blanched almonds
  • 1 tablespoon double cream plus extra to serve
  • 75 g icing sugar plus extra for dusting
  • 2 large eggs
  • 375 g block of all-butter puff pastry (cold)
Instructions:
  • - Preheat the oven to 220°C/425°F/gas 7 and line a baking tray with greaseproof paper. - In a food processor, blitz the almonds until finely ground. While the processor is running, add cream, icing sugar, 1 egg, and a pinch of sea salt until well combined. Stop to scrape down the sides if needed. - Divide the pastry in half, shape each into a round, and roll out between two sheets of greaseproof paper dusted with icing sugar until just under ½cm thick. - Place one round on the prepared tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Top with the other round and seal the edges with a fork. - Brush the top with egg wash and sprinkle with extra sugar. Make decorative lines with a sharp knife. - Bake on the bottom oven rack for 12 to 15 minutes, or until puffed up and golden. Dust with extra icing sugar before serving.

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