Almond Paste Filled Crescents with Puff Pastry
These are so easy and ready in about an hour and a half.
Calories per serving: 399kcal
Ingredients
~~ For the Crescents ~~
- 1 package frozen puff pastry
- 1 egg
- 1 tablespoon Water
~~ For the Almond Filling ~~
- ¼ cup almond paste
- ¼ cup Sugar
- 1 large Egg
- ½ teaspoon salt
- 1 cup Bread crumbs, or cake crumbs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla
~~ For Decoration ~~
- ¼ cup sliced almonds
- 2 ounces semi-sweet chocolate
- ¼ cup powdered sugar
- 1 tablespoon gold sugar
Instructions
- Preheat the oven to 350 F / 177 C. Line a baking sheet with parchment paper.
- Remove the pastry from its container and wrapper and let it defrost on the counter for 40 minutes.
- While you are waiting for the dough to defrost, make the filling. Put almond paste, sugar, egg, salt, bread crumbs, almond extract, and vanilla extract in a food processor.
- Run the processor until the paste forms a ball. Let it sit until the pastry is thawed
- Use a rolling pin to flatten the dough out and remove the fold mark. For the crescents, cut into six triangles.
- For the squares, cut the pastry into six squares. No Monkishness needed, just get it close.
- For the crescents, put a spoonful of paste at the top of the triangle and roll it away from you. Bend the dough so it looks like a crescent.
- For the squares, put a spoonful of the paste and fold over and seal with a fork.
- Mix an egg with water and paint the crescents then sprinkle some of the sliced almonds over them. You can put almonds on the squares if you want, too.
- Sprinkle the gold sugar on the squares.
- Bake in the preheated oven for about 15 minutes or until the pastries are golden brown. Remove from the oven, let them sit for 5 minutes, then put them on a rack to cool.
- Melt the chocolate in a double boiler until it is nicely melted. Don't burn it and don't add anything to it. Dip the crescents in the chocolate and spoon the rest of the chocolate over the crescents and squares.
- Put the powdered sugar in a strainer and sprinkle the sugar over the pastries as desired.
Notes
Any excess almond paste can be stored in the freezer well wrapped.
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