Name: Almond Turnovers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 7 oz (200 g) almond paste (marzipan), chopped; 1/4 cup (55 g) sugar; 1/4 cup (55 g) unsalted butter, softened; 2 egg yolks; 2 drops almond extract (optional); 1/2 cup (80 g) blanched almonds, toasted and roughly chopped; 2 packages (200 g each) store-bought puff pastry, thawed; 1 egg, lightly beaten; 1/4 cup (30 g) sliced almonds; 2 tbsp icing sugar

Preparation

Filling
- In a food processor, process the marzipan and sugar into fine pieces. Add the butter, egg yolks and almond extract. Pulse until smooth. Transfer to a bowl and add the almonds. Cover and refrigerate for 1 hour.
Turnovers
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, roll out the puff pastry into two 10-inch (25 cm) squares, about 1/8-inch (3 mm) thick. Cut each piece of dough into four squares.
- Brush one side of the pastry with beaten egg. Spoon about 2 tbsp of almond filling in the centre of each square. Close to form triangles. With a fork, press edges to seal the dough.
- Spread the turnovers out on the baking sheet. Using scissors, make a small incision in the centre of each turnover to allow steam to escape. Brush with remaining beaten egg and sprinkle with almonds.
- Bake for 25 minutes or until turnovers are a nice golden colour. Let cool completely and dust with icing sugar.

Almond Turnovers

Categories

Ingredients

Filling

Turnovers

Preparation

Filling

Turnovers

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet