Portuguese Almond Pastry Recipe
Portuguese Almond Pastry has an Extraordinary taste. The mishmash of butter, sugar, egg yolks and Almond Filling gives the Portuguese Almond Pastry Splendid taste. Must catch it
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Almond Filling | ||
Directions
Sift flour onto clean working surface; make well in center.
Cut butter into small pieces; place in well.
Add sugar, water, and egg yolks.
Blend with 2 pastry scrapers, gathering flour from ring, until of fine-crumb consistency.
Shape pastry into smooth ball; work in additional flour, if necessary.
Divide pastry into 2 parts.
Roll out 1 part on lightly floured surface to 1/4 inch thick; cut into circle.
Use bottom of cake pan with removable bottom for pattern.
Fit circle into pan; spoon Almond Filling over pastry.
Roll out remaining pastry to 1/4 inch thick; cut circle slightly larger than bottom circle.
Place top pastry over filling.
Bake in preheated 375 °F oven 45 to 50 minutes, until top crust is lightly browned.
Cool 5 minutes; remove from pan.
Garnish with sliced toasted almonds, then with confectioners' sugar.
Cut butter into small pieces; place in well.
Add sugar, water, and egg yolks.
Blend with 2 pastry scrapers, gathering flour from ring, until of fine-crumb consistency.
Shape pastry into smooth ball; work in additional flour, if necessary.
Divide pastry into 2 parts.
Roll out 1 part on lightly floured surface to 1/4 inch thick; cut into circle.
Use bottom of cake pan with removable bottom for pattern.
Fit circle into pan; spoon Almond Filling over pastry.
Roll out remaining pastry to 1/4 inch thick; cut circle slightly larger than bottom circle.
Place top pastry over filling.
Bake in preheated 375 °F oven 45 to 50 minutes, until top crust is lightly browned.
Cool 5 minutes; remove from pan.
Garnish with sliced toasted almonds, then with confectioners' sugar.
Chef
