You can make these strawberry + almond breakfast pastries the hard way or the easy way. The easiest way is to start with the puff pastry and almond paste you’ve purchased at the store. Since I’ve got time on my hands, making these from scratch met my challenge to try something new every day. The technique for making the puff pastry I used here was actually a simplified version, because you dump the butter in chunks into the flour instead of making a dough layer and a butter layer that you have to fold together. I had found these pastries once at our little deli across the street and loved the flavor combination. Of course, anything with almond flavoring gets my attention. The simplified puff pastry recipe came from baking a moment.
Make the puff pastry at least 5 hours in advance of baking or the day before. Place the flour and salt in a large bowl and whisk to combine. Cut the cold butter into ¼-inch slices and add to the flour mixture, tossing to coat. Stir in the cold water until a thick dough forms. (You may need to additional water to get the dough to hold together. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape. It will take some elbow grease to roll out this firm dough. Fold the dough in thirds, like a letter. Turn 90 degrees, roll and fold again. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight. To make the almond paste, place the almonds in bowl of a food processor and process until the almonds are ground. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth. Hold for assembly of pastries. Refrigerate the remainder for up to 1 month. To assemble the pastries, heat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Roll the prepared puff pastry into a large rectangle about ¼-inch thick. Trim the edges of the rectangle and then divide the dough into 4½-inch squares. Put a diagonal slice into each corner about ¾-inch towards the center. Fold in the right side of each sliced corner to form a pinwheel shaped pastry. Fill the center of the pastries with a tablespoon of almond paste. Top with a teaspoon of strawberry jam and then set a cut strawberry over the jam. Add an additional teaspoon of jam on top of the strawberry so it will glaze the fruit while it is baking. Bake for 20 minutes or until the puff pastry is golden brown. Cool for 5 minutes. If desired, you can pipe on a powdered sugar glaze. Serve warm.strawberry + almond breakfast pastries
Ingredients
Instructions
strawberry + almond breakfast pastries
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