Tuesday, November 15, 2011

Almond Pastry Cake

1/2 cup butter, softened
1/2 cup sugar
1 egg
2 T flour
1/2 cup ground almonds
1 package puff pastry dough (contains two dough sheets)
1 egg, beaten
confectioner's sugar

Preparing the almond filling:
Cream butter and sugar lightly, add egg in portions and finally add flour and ground almonds.

* * * * * *

Preparing the crust:
Using a generous dusting of flour on the counter and on a rolling pin, roll out one sheet of puff pastry dough into an 11-inch square.

Using a 10-inch pie pan turned upside down as your guide, cut a circle out of the dough with the tip of a knife. Refrigerate the sheet. Repeat with second sheet.

Place the first round sheet on a parchment-lined cookie sheet and pour frangipane filling in the center, leaving a 1 1/2-inch margin for the edge and lightly brush edge with beaten egg. Place a bean, or a toy, in the filling.

Place the second sheet of dough on top of the first and press the edges firmly to seal in the filling.

Lightly brush the top of the gallette with more of the beaten egg. Use a knife, make decorative crisscross patterns on the top sheet and a few small slits so that steam can vent while baking.

Bake for 15 minutes at 425 degrees F in a preheated oven. Avoid opening the oven while baking as the pastry may not fully puff.

Remove gallette from the oven and dust with confectioner's sugar. Return to the oven for 12 to 15 more minutes, or until top is golden brown. Let cool before serving.


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