Almond Pastry

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I love baking with almond extract.  When you bake almond pastry your house smells delicious. This almond pastry is really easy to make, the hardest part is mixing the eggs in and that isn’t too bad.  Totally worth making, this is delicious.

ALMOND PASTRY

 

YOU WILL NEED:

FOR THE CRUST RECIPE:

 

1 cup flour

½ cup butter

2 TBSP. water

 

FOR FILLING RECIPE:

½ cup butter

1 cup water

1 cup flour

3 eggs

1 tsp. almond extract

 

FOR GLAZE RECIPE:

½ cup confectioner sugar

½ tsp. almond extract

1 TBSP. milk

(optional, maraschino cherries to decorate)

 

Preheat oven 350 degrees

Directions for the crust, mix 1 cup flour, ½ cup MELTED butter and 2 TBSP. water in a medium bowl.  Mix well.  On a  parchment lined cookie sheet greased with cooking spray,  Using your hands, spread the dough evenly.  It will not cover the entire sheet, just get it thin and spread out as good as you can, (see photo) set aside.

Filling instructions, put butter, water in pan, bring to a boil.  Remove from heat add almond extract flour, stir until smooth & thick, add eggs one at a time, beat in until smooth.  Put filling on top of crust, spread evenly, (see photo).

Bake in 350 degree oven 50-60 minutes check for golden brown. (my oven takes only 50 minutes.)

 

Let cool,

 

While it is cooling make glaze,

Mix sugar, milk and almond together, drizzle on top of pastry.  On top of that I place maraschino cherries to decorate. TIP: sometimes I add maraschino cherry juice to glaze to give it a pink/red tint.  You may need to add more sugar if glaze is to runny. Slice to serve.

Enjoy!

stop by where I link my recipe

https://www.thecountrycook.net/