Servings: 6-8 servings
- 1 sheet all-butter puff pastry, thawed
- 1/2 cup finely chopped or ground almonds*
- 1/2 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- pinch of salt
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon water
- 1/4 to 1/3 cup sliced almonds
Step 1Preheat oven to 375°. Line baking sheet with parchment paper or silicone liner.
Step 2On lightly floured surface, roll out puff pastry to a 1/4-inch thick rectangle roughly 9 inches by 18 inches. Use knife to cut the pastry equally into six 3-inch by 9-inch strips.
Step 3Combine almonds, sugar, brown sugar and salt in small bowl. Add butter and mix using fork or fingers until thoroughly mixed. The mixture will be crumbly and sand-like.
Step 4Whisk together egg and water. Brush pastry strips with light coating of egg wash. Sprinkle almond mixture evenly over the pastry strips, leaving small border around the edges.
Step 5Staring with short end, fold pastry over about 1 & 1/2 inches. Press down slightly. Continue folding pastry until you reach opposite end. Press end seam gently to seal.
Step 6Place pastries seam-side down on prepared pan. Brush top of each pastry with egg wash. Sprinkle tops with sliced almonds.
Step 7Bake 20 to 25 minutes, or until pastries are golden brown. Cool before serving.
*A food processor will make short work of getting those almonds as small as possible.