Yield: 4 servings

Measure Ingredient
1 pounds Puff pastry
\N \N Almond Cream:
½ pounds Butter
½ pounds Sugar
½ pounds Almonds, finely ground
2 \N Eggs
1 \N Egg, for wash
1 tablespoon Water
¼ cup Slivered almonds

Preheat oven to 375 degrees F.

Cut two 11-inch disks out of puff pastry and place one in the center of a cookie sheet covered with parchment paper. With a fork, poke holes in one round of pastry. For almond cream: In a standing electric mixer, cream butter and sugar until light. Add eggs one at a time. Add almonds. Process until light.

Spoon almond cream over the pastry. Lay second disk of puff pastry over and seal edges with a fork to form a pillow. Cut spokes into the pillow to form a crown. Mix water and egg to form wash and brush over entire surface. Sprinkle with slivered almonds and bake 35 to 45 minutes, until firm and golden brown. Allow to cool and serve.

Recipes for #ME1A18 Copyright Mario Batali 1997. All rights reserved.


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