Description
Puff pastry with an almond filling: simple, yet delicious!
Ingredients
- ⅓ cup superfine sugar
- ¼ cup unsalted butter, softened
- 2 large egg yolks
- ¼ teaspoon almond extract
- 1 cup ground almonds
- 1 tablespoon all-purpose flour
- 1 sheet puff pastry, thawed and rolled out into a 16×16-inch square
- 1 egg
- 1 tablespoon water
- 2 tablespoons sliced almonds, or to taste
- 2 tablespoons superfine sugar, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy
- about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
- Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the “claws”. Transfer pastries to a baking sheet.
- Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
- Bake in the preheated oven until puffed and golden brown
- 15 to 20 minutes.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 8