Flakey Almond Pastries

This is another recipe I like to bake each Christmas.  It just wouldn't be Christmas without a plate of these on offer.   Simple to make and yet so very impressive.  Perfect for a holiday breakfast or brunch, or even for coffee breaks or elevensies.



A buttery plain pastry is divided and shaped into two flat logs and then topped with an almond flavoured profiterole type  of puffed pastry and then baked.   The bottom ends up all crisp and buttery . . .  the top all puffed and profiteroly . . .

 

Once cooled you spread the tops with a delicious almond flavoured spreadable icing . . .  and then . . .



You cut those two logs into diagonal slices to serve . . .

 

Crisp and buttery on the bottom . . . flakey and puffed in the middle . . .  sweet and almondy on top.   Each bite is an airy little bit of heavenly bliss.



Whoever invented this should have called them Angel's Wings . . .  for they are as light and airy as I suppose an angel's wings to be and are fabulously delicious.   Simple to make.   You could top with toasted flaked almonds for even more almond flavour if you wish . . .  or even coloured sprinkles to give them a festive air.



Me . . .  I like 'em plain.   Give them a go.  I guarantee you'll enjoy them.  Trust me.

*Flakey Almond Pastries*

Makes 16 servings

Printable Recipe  

Another it just wouldn't be Christmas without it recipe!  I think it is also known as Swedish Puff Pastry or Danish Almond Puff.  Whatever you call it.  It's delicious. 

For the base:

140g of plain flour (1 cup)

125g of butter softened (1/2 cup)

2 TBS cold water 

For the puff layer:

225ml water (1 cup)

125g of butter (1/2 cup)

140g of plain flour (1 cup)

3 medium free range eggs, beaten

1 tsp almond extract  

For the icing:

195g of icing sugar (1 1/2 cups)

2 TBS butter, softened

1/2 tsp almond extract

1 to 2 TBS warm water or milk 

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a baking sheet which you have lined with baking paper.

Sift the flour into a bowl for the base.  Drop in the butter and cut it in using a pastry blender or two round bladed knives until you have coarse crumbs.   Drizzle in the water and toss together with a fork.  Knead lightly a couple of times and then divide into two equal pieces.   Pat each half into a 12 inch by 3 inch rectangle on the baking sheet, leaving at least 3 inches of space between the two.



Put the water for the puff layer in a saucepan along with the butter.  Bring to the boil.  Remove from the heat. Quickly stir in almond extract and the flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add the beaten eggs, beating together until smooth. Spread half of this mixture over each rectangle on the baking sheet.

Bake about 1 hour or until topping is crisp and brown.  Remove from the pan to a cooling rack very carefully.  Allow to cool completely.

Beat the icing ingredients together until you get a smooth spreadable icing.  You don't want it to be too thin, so only add enough water or milk to give you a spreadable mixture.   Spread half of this over each cooled pastry.  Cut into diagonal strips to serve.