Almond-stuffed Puff Pastry
- Stand mixer
- 3 or 4 brick sheets or puff pastry
- 1 ½ cups of butter
- 1 ½ cups of ground almonds
- 1 cup of icing sugar
- 2 eggs
- 1 ½ cups of slivered almonds
- 2 tablespoon s of honey
- The grated zest of 1/2 untreated orange
- Frying oil
- Prepare the almond cream: in the bowl of a stand mixer fitted with the foil, beat the butter with the almond powder, icing sugar and eggs.
- In a skillet, over high heat, mix the slivered almonds (reserve a little) with the honey, 1 tbsp. coffee water and orange zest until completely coated.
- Mix the 2 mixtures; then cook gently, over medium heat, stirring constantly so that the dough does not stick.
- Cut the pastry sheets into four and coat them with melted butter. Top each quarter sheet with 1 tbsp of the almond stuffing, and fold them into triangles.
- Fry these triangles in hot oil until nicely browned. Drain them on absorbent paper. If you want a healthier cooking method, you can try baking in the oven for about 20 minutes at a temperature of about 360°F.
- In a saucepan, heat a little honey and a little water until boiling; then dip the triangles to coat them completely. Sprinkle with slivered almonds before serving.
- Serve and enjoy your dessert!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.