Side Pannel
Almond Combs
Ingredients List
- 1/2 Recipe basic puff pastry
- 1 Egg; beaten
- 1/2 c Ground almonds
- 2 tb Sugar
- 1 Egg yolk
- 1 ts Water
- 3/4 c Sifted powdered sugar
- 1 ts Milk; up to 2
Directions
Roll pastry to a 12-inch square. Cut pastry into 4-inch squares.
Combine 1 egg, almonds, and 2 tablespoons sugar. Spoon about 1 tablespoon
almond mixture in a strip down center of each square. Combine egg yolk and
water; brush one side of each square with yolk mixture. Fold over opposite
side, and press gently to seal. Make even 1-inch cuts along sealed edge,
about 1/4 inch apart; spread to form a comb. Place pastries on an ungreased
baking sheet. Brush remaining egg yolk mixture over pastries. Freeze 10
minutes. Bake at 425°F for 15 minutes or until puffed and golden brown.
Transfer to a wire rack.
Combine powdered sugar and milk; drizzle mixture over hot pastries.
Yield: 9 servings.
Note: One-half (17 1/4-ounce) package frozen puff pastry may be substituted
for 1/2 recipe Basic Puff Pastry.
Combine 1 egg, almonds, and 2 tablespoons sugar. Spoon about 1 tablespoon
almond mixture in a strip down center of each square. Combine egg yolk and
water; brush one side of each square with yolk mixture. Fold over opposite
side, and press gently to seal. Make even 1-inch cuts along sealed edge,
about 1/4 inch apart; spread to form a comb. Place pastries on an ungreased
baking sheet. Brush remaining egg yolk mixture over pastries. Freeze 10
minutes. Bake at 425°F for 15 minutes or until puffed and golden brown.
Transfer to a wire rack.
Combine powdered sugar and milk; drizzle mixture over hot pastries.
Yield: 9 servings.
Note: One-half (17 1/4-ounce) package frozen puff pastry may be substituted
for 1/2 recipe Basic Puff Pastry.
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