Raspberry Almond Puff Pastry

This recipe is inspired by almond cream-filled croissants, but with a delicious fruity variation. The raspberry almond puff pastry can actually be made with any other fruit of your choice, but the tart flavor of raspberries perfectly complements the sweetness of the almond paste and the crispiness of the puff pastry. I hope you love it as much as I do.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

4

Servings

200 grams almonds, ,peeled
200 grams powdered sugar
1 egg white
1/2 teaspoons almond extract
500 grams puff pastry
1 package raspberries
50 grams powdered sugar
50 grams almonds, ,sliced

Preparation

10 mins

40 mins

Low

Preheat the oven to 180° C
Place half of the almonds and half of the powdered sugar in a food processor or high-power blender and grind until the almonds are very fine (with a sand-like consistency), add the remaining half of the almonds and powdered sugar and grind until the same consistency is achieved.
Pour the almond and sugar mixture into a bowl, add the egg white and almond extract for a stronger flavor. Mix thoroughly until you obtain a paste-like consistency that you can handle with your hands. Set aside.
On a floured surface, roll out the puff pastry until it is 0.5 cm thick and cut out two squares of 22 x 25 cm. Bake for 15 to 20 minutes or until lightly golden. Let cool.
Place one of the squares of puff pastry in a greased baking dish and spread the almond paste; add the cut raspberries and then place the remaining square of puff pastry on top.
Bake for 15 to 20 minutes or until golden brown. Let cool and cut into 4 rectangles. Decorate with almonds and powdered sugar.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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