Lemon Puff Slices Recipe
This recipe of Lemon Puff Slices was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. The main ingredient in Lemon Puff Slices is always Fruits. If it is an impressive Dessert that you require, then this dish is the answer. This Lemon Puff Slices is surely going to make you famous amongst your friends once they taste it. Try it right away!
Ingredients
1-1/2 (17-1/4-oz., 489-g) pkgs. frozen puff pastry, thawed
Filling:
1/2 cup (100 g) sugar
1-3/4 cups (200 g) ground almonds
2 egg yolks
Grated peel and juice of 2 lemons
Glaze:
1/4 cup (75 g) lemon jelly or marmalade
Directions
Preheat oven to 425°F (220°C).
Divide puff pastry dough in half.
On a floured surface, roll out each half to a 23x10-inch (58x25-cm) rectangle.
Cut each piece in half across the shorter side.
Sprinkle 2 baking sheets with cold water.
Place 1 piece of dough on each dampened baking sheet.
To make filling, mix sugar, almonds, 1 egg yolk, lemon peel and juice in a medium bowl.
Spread filling over dough, leaving a small margin around the edge.
Beat remaining egg yolk.
Brush dough edges with egg yolk and place one of the remaining pieces of dough on top of each.
Press edges together lightly.
Brush tops with egg yolk; pierce several times with a fork.
Bake 10 to 15 minutes or until puffed and golden.
To make glaze, warm lemon jelly or marmalade and brush over hot pastry.
Cool on a rack.
Cut into slices when cold.
Divide puff pastry dough in half.
On a floured surface, roll out each half to a 23x10-inch (58x25-cm) rectangle.
Cut each piece in half across the shorter side.
Sprinkle 2 baking sheets with cold water.
Place 1 piece of dough on each dampened baking sheet.
To make filling, mix sugar, almonds, 1 egg yolk, lemon peel and juice in a medium bowl.
Spread filling over dough, leaving a small margin around the edge.
Beat remaining egg yolk.
Brush dough edges with egg yolk and place one of the remaining pieces of dough on top of each.
Press edges together lightly.
Brush tops with egg yolk; pierce several times with a fork.
Bake 10 to 15 minutes or until puffed and golden.
To make glaze, warm lemon jelly or marmalade and brush over hot pastry.
Cool on a rack.
Cut into slices when cold.
