Usually I don’t eat much sugar, but then there are the less usual times like breakfast time after a night out. So on Sunday while Mr. was sleeping I prepared these puff pastries, which are inspired by a Swiss pie from Canton Glarus. Well, they are partly inspired because the pie usually contains 2 fillings: one half of the pie is filled with an almond paste while the other has a dried prune filling. Choosing only the first filling I made hand sized treats by adapting the recipe I have in my Betty Bossi Swiss Cooking book. The great thing is that if you have some puff pastry waiting to be used, this is a really easy recipe that isn’t overly sweet. At least I get Mr. to eat some nuts by combining it with his passion for sweet food.
Simple Almond Puff Pastries
Recipe for 8 pieces
Prep time: 25 min
Cook time: 20 min
16 rounds butter puff pastry of about 8.5 cm diameter (a can of sliced pineapples has this size)
150 g ground skinless almonds
2 tbsp. melted butter
2 tbsp. lemon juice
2-3 tbsp. water
1 tsp. finely grated lemon zest
60 g sugar
Heat oven at 200°C.
Prepare the almond filling by mixing the ground almonds, melted butter, lemon juice, water, lemon zest and sugar together.
Take one round and in the middle place about a tbsp. of almond mix in the centre. With the tip of your finger dab the edged with a little water. Take another round of puff pastry and place it on top of the first. With the help of a fork close the pastry by pressing on the edges to seal it. Poke a few holes (3-4) in the pastry a place on a parchment lined baking tray. Repeat with the other seven pieces.
Once all the pastries are ready place them in the lower part of the oven and cook for about 20 min, watch that the pastry doesn’t get too brown. Let the almond pastries cool on a wire rack and dust with icing sugar before serving.