Almond Cream Puff Pastry Squares
MAKES 9 SQUARES
HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR 50 MINUTES
1/4 cup diced unsalted butter, softened
1/2 cup ground almonds
1/2 cup granulated sugar
1/4 tsp salt
2 eggs, at room temperature, divided
1/2 tsp almond extract
2 sheets frozen puff pastry, thawed (about 450 g)
1/4 cup sliced unsalted almonds
1 tbsp icing sugar
In bowl, using electric mixer on medium speed, beat butter, ground almonds, sugar, salt, 1 egg and almond extract until mixture is creamy. Refrigerate until firm enough to hold together in small mounds, 30 to 60 minutes.
On work surface, roll 1 sheet of puff pastry into 12-inch square; cut into nine 4-inch squares. Repeat with remaining sheet of pastry. Spoon 2 tbsp almond cream into centre of half the squares. In small bowl, beat remaining egg, then use to brush edges of squares. Place remaining pastry squares on top of almond cream-covered squares; using fingers, pinch edges to seal.
Preheat oven to 400℉. Arrange squares about 2 inches apart on parchment paper-lined baking sheet. Using fork, crimp edges of squares. Brush squares with remaining egg wash and top with sliced almonds. Bake until pastry is golden and puffed up, 20 to 25 minutes. Place baking sheet on wire rack and sprinkle with icing sugar. Allow to cool for 5 minutes. (Makeahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 1 month.)
PER PUFF PASTRY SQUARE about 435 cal, 7 g pro, 29 g total fat (6 g sat. fat), 37 g carb (2 g dietary fibre, 13 g sugar), 55 mg chol, 205 mg sodium, 1.8 mg iron.