MY COOKBOOK

MY COOKBOOK
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3.9.11

ALMOND PASTRY


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.

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.
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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