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
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.
Busted by Gail Shermeyer
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer
on May 02,