Rasp­ber­ryAl­mond Break­fast Bites

Rachael Ray Every Day - - Fast & Fresh -

START TO FIN­ISH: 30 MIN 2 sheets frozen puff pas­try (from 17.3-oz. pack­age), thawed • 4 oz. al­mond paste • 4 oz. cream cheese, at room tem­per­a­ture • 12 oz. rasp­ber­ries • 1∕4 cup con­fec­tion­ers’ sugar • 2 tbsp. melted but­ter Us­ing knife or cookie cut­ter, cut six­teen 3-inch rounds from pas­try. Ar­range on parch­ment pa­per– lined bak­ing sheet. In bowl, mix al­mond paste and cream cheese. Dol­lop mix­ture on cen­ters of pas­try rounds. Press 4 rasp­ber­ries into each. Bake at 425° un­til pas­try is golden, about 15 min­utes. In small bowl, whisk sugar, but­ter, and 1 tsp. water un­til smooth. Driz­zle over pas­tries. Makes 16.

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