This week, though, I've got a recipe that would be good for a bunch of different holidays!
My mom created this dessert (like so many on my blog), but they're kinda like giant Dutch letters. Mmm!
|This is a different variation of the same pastry!|
Eggs (to be separated):
- 3 large eggs
- 1 (8-ounce) container almond paste
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1 T water
- 4 cups all-purpose flour
- 1 tsp. salt
- 1 1/2 cups cold butter, diced
- 1/2 cup shortening, chilled
- 1 cup ice-cold water
- 1/2 cup coarse sugar, such as sparkling sanding sugar or raw sugar
- 1 cup powder sugar
- 1 tsp. vanilla
- 1/4 cup water or milk
- Separate egg yolks from whites. Set aside two egg whites for almond filling, one egg white for egg wash and one egg yolk for dough; reserve remaining two egg yolks for another use.
- For the almond filling, combine almond paste, two egg whites, granulated sugar, brown sugar, vanilla and cinnamon in a medium mixing bowl. Beat with an electric mixer on medium-high until smooth.
- Spoon into a piping bag or large plastic baggy. Set aside.
- For egg wash, whisk together one egg white and 1 tablespoon water in a small bowl. Set aside.
- In a large bowl, stir together flour and salt; cut in butter and shortening until mixture is crumbly.
- Whisk together 1 cup ice-cold water and egg yolk; drizzle into bowl, tossing with a fork until combined.
- Gather into a ball, kneading gently until it holds together.
- *Divide the dough into two balls, wrap in plastic wrap, and refrigerate for 20 minutes.
- *On a lightly floured surface, roll one portion of dough into a 9×13-inch rectangle. Fold up two short edges of rectangle so they meet in the middle and fold dough like a book. Rotate dough 90°; repeat the rolling and folding technique. Refrigerate 20 minutes. Repeat.
- *Preheat oven to 350°F. Lightly grease baking sheets or use parchment paper
- *Snip the corner off of the plastic bag or pipe half of the filling down the middle and fold dough over. form dough into a oval and seal edges brush with egg wash and sprinkle with sugar.
- *Bake for 45-55 minutes until golden brown.
- *Repeat steps 9 - 12.
- While the pastries are cooling, mix glaze ingredients until smooth.
- After the pastries are cool, drizzle the glaze over the top.
*Note: this recipe can be easily adapted during steps 8 - 13. If you want larger or smaller pastries, divide the dough and filling accordingly. Bake until cooked through.
For a smaller pastry, roll a fourth of the dough into a thin, long rectangle. Spread 1/4 of the filling down the middle. Fold dough over, and form into oval. Seal the edges, brush with egg wash and sprinkle with sugar. Bake for 35-45 minutes.