Easy Almond Pastries
Ingredients
- 100 g almond meal
- 1 tablespoon thickened cream
- 75 g icing sugar sifted plus a little extra to dust
- 2 eggs
- 1 teaspoon vanilla extract
- 3 sheets puff pastry*
- *Australian puff pastry comes in square sheets approximately 24cm x 24cm. This easily cuts into 9 squares 8 x 8cm, making a total of 27 pastries.
Instructions
- Preheat oven to 220c and line 2 baking sheets with baking paper.
- Combine almond meal, icing sugar, cream and vanilla.
- Beat eggs really well and reserve 1 tablespoon for brushing the pastry.
- Add eggs into the almond mixture and mix thoroughly with a fork.
- Cut each pastry sheet into 9 squares and make diagonal cuts on the edge of each pastry, moving from the corner to about 2.5cm/1inch in. Leave a space in the middle for the filling. Check out my post on Instagram for a quick tutorial on the folding technique. Or see below.
- Place 1 teaspoon of filling into the centre of each pastry.
- Take one corner of each diagonal cut and fold it on top of the almond filling, continue with the same corner for all pastries.
- Bake in the oven for 15-20 minutes or until the pastry is puffed and golden.
- Cool down completely and dust with icing sugar.