Fluffy, crispy, soft, delectable almond pastry! I used to make almond pastry all the time, not so much of late. The original recipe came from my former neighbour Peggy Christie. We like it with Sunday breakfast or with afternoon tea. I cut the ingredients by half and made a single pastry. One pastry is just right for two people. Gone are the days when I had to double it. The following recipe makes 2 good sized pastries.
ALMOND PASTRY
Crust:1/2 cup butter
1 cup flour
1 tsp water
Filling:
1 cup water
1/2 c butter
1 cup flour
4 eggs
1 tsp almond extract
Icing:
1/2 cup icing sugar
1 Tbsp water
1 tsp almond extract
Topping:
1/2 cup flaked almonds
• Place 1 cup of flour and 1/2 cup of cold butter on the board.
• Using a pastry scraper or a large knife combine to a fine meal.
• Scoop the mixture into a bowl and add 1 tsp of cold water.
• Combine. Dough will still be crumbly, just with larger chunks.
• Pile the dough on a baking sheet in two strips about 4 inches wide.
• Cover with plastic wrap and roll the dough into thin strips.
• Discard the plastic wrap.
• Preheat the oven to 375F.
• In a saucepan, bring 1 cup of water and 1/2 cup of butter to boil.
• Lower the heat and add 1 cup of flour beating it smooth with a wooden spoon.
• It will be lumpy at first, but just keep stirring; the dough will smoothen out in a few seconds.
• Remove pot from the heat.
• Then one by one, add 4 eggs, beating with wooden spoon after each addition.
• Beat in the almond extract.
• Spread this batter on top of the two crusts.
• Place in the preheated oven and bake for 10 minutes.
• Reduce the heat to 350F, and bake for 50 minutes longer.
• Meanwhile combine 1/2 cup icing sugar, 1 Tbsp water and 1 tsp almond extract.
• Remove pastries from the oven and immediately spread with icing.
• Sprinkle the top with the flaked almonds.
• Slice and serve.
