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Almond Puff Pastry Recipe

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This recipe for Almond Puff Pastry, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jasper


1 box of frozen Pepperidge Farms Puff Pastry Sheets
1 can of Solo Almond cake &pastry filling
4 TBS. butter (softened)
1 egg
2 tsps. Sugar
2 TBS. flour
1 tsp. rum extract (optional)
Powdered sugar for topping

Preheat oven to 400 degrees
Defrost sheets according to instructions.
On floured surface (may use wax paper) with rolling pin, also floured, roll out sheets to fit a cookie sheet-sized pan.
Layer the bottom of the baking sheet with a sheet of rolled out puff pastry.

Prepare filling in a mixer.
Beat together the almond filling and flour.
Add the butter and cream till blended.
Add the sugar and then slowly add the egg.
Add extract for more intense flavor if desired.

Place the blended cream on top of bottom layer of pastry on baking sheet.
Then, place the other sheet of pastry on top. Crimp the edges all around so filling stays in the pastry.
If you like you may slightly score the top of the pastry and add an egg wash for more browning.

Cook in pre-heated 400 degree oven for 15-20 minutes till pastry rises and is evenly cooked.
Donít let it brown too much.
Remove from oven and let cool in pan on rack.
When completely cooled you may want to dust with powdered sugar before serving.
Cut into serving size squares.
You may refrigerate till you serve or serve at room temperature.
Flavor intensifies with refrigeration.
Freezes well and may be eaten directly from freezer.




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