Vanilla Almond Torte Recipe
Ingredients
| 1 frozen puff pastry sheet, thawed | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Cream cheese | 4 Ounce, softened | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/8 Teaspoon | |
| Almonds | 3 Tablespoon, sliced | |
| Cinnamon | ||
Directions
Unfold the pastry sheet on a floured surface.
Press together at folds and cut in half lengthwise.
Place on a greased baking sheet.
Bake at 350 degrees for 15 minutes.
Let stand until cool.
Slice cooled pastries in half horizontally.
Whip the cream until stiff peaks form.
Beat the cream cheese, sugar, vanilla and almond extract in a mixing bowl until light and fluffy.
Fold in the whipped cream.
Place a pastry layer on a serving plate and spread with 1/3 cup cream mixture.
Repeat the layers 3 times to assemble a 4 layer torte.
Sprinkle with almonds and cinnamon.
Chill, cov ered, for 2 to 10 hours
Press together at folds and cut in half lengthwise.
Place on a greased baking sheet.
Bake at 350 degrees for 15 minutes.
Let stand until cool.
Slice cooled pastries in half horizontally.
Whip the cream until stiff peaks form.
Beat the cream cheese, sugar, vanilla and almond extract in a mixing bowl until light and fluffy.
Fold in the whipped cream.
Place a pastry layer on a serving plate and spread with 1/3 cup cream mixture.
Repeat the layers 3 times to assemble a 4 layer torte.
Sprinkle with almonds and cinnamon.
Chill, cov ered, for 2 to 10 hours
Chef
