So I decided to make a version of it here at home and I have to say, it was possibly even better! Sometimes, by the time we got there, the dough had gotten soggy. At home, we all got to stuff our faces with fresh, warm delicious baked almond-y goodness.
The almond paste is what gives this all it’s flavor – don’t skimp on it! Also, if you want to add chocolate, I like to spread nutella on top of the almond mixture before I braid the pastry. It is seriously divine.
SWEET ALMOND PASTRY RECIPE
This pastry is only fifteen minutes away. It has a gourmet grilled cheese food truck that we all love, but I really do miss those sweet almond crescents.
INGREDIENTS:
- 1 large egg
- 1 tablespoon water
- 7 oz almond paste
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 sheet puff pastry
- 1/4 cup sliced almonds
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
- In a small bowl, whisk together egg and water. Set aside.
- In a food processor (or stand mixer) combine almond paste, sugar and vanilla extract. Until well combined.
- Unfold pastry sheet on prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it is out of the box - not much, just a little larger.
- Follow video above for how to cut, fill and braid pastry. Here are some written directions to help guide you:
- Unfold 1 pastry sheet on prepared pan. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the where the center mixture will go. Arrange the almond paste mixture down the center of the pastry.
- Starting at one end, fold the pastry strips over the almond mixture on a diagonal, alternating sides. Brush the pastry lightly with the egg wash. Sprinkle with the sliced almonds.
- Bake for 10 minutes and then lower heat to 375°F and continue to bake for 17 to 20 minutes -- until golden brown. Let cool on pan for 10 minutes, slice and serve.
Recipe Adapted : SWEET ALMOND PASTRY @ thenovicechefblog