This beautiful French pastry has a wonderful texture and nutty flavor.
Vegetarian
2 pkg. Puff Pastry
1 cup blanched, sliced almonds
1 cup confectioners’ sugar
1 stick unsalted butter, soft
1 egg
1 Tbsp. coconut rum
1/2 cup mini chocolate chips
Egg wash (1 egg and 2 Tbsp. water, beaten)
STEPS
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Toast almonds on baking sheet at 375°F for 8 minutes or until golden and fragrant. Cool on plate.
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Using blender, grind almonds until firmly ground.
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In medium bowl, stir ground almonds and sugar together. In a separate bowl, cream butter with electric mixer and add 1 egg on low speed, then almond and sugar mixture, then rum. Stir in chocolate chips. Chill in refrigerator for 15 minutes.
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Unroll refrigerated Puff Pastry and trace 9 in. circles with cake pans.
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Spread almond filling on one circle leaving 1½ in. edge. Brush egg wash along edge. Lay another dough circle on top, sealing and crimping edges with fork tines. Chill in refrigerator for another 15 minutes for extra support.
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Lightly brush pastry with egg wash. With tip of knife, score top of pastry starting at center and make shallow slits of curved lines (like a pinwheel) from top to bottom.
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Bake at 375°F for 30 minutes. Reduce heat to 350°F and bake for 20 more minutes until pastry is a dark golden brown. Serve warm or at room temperature.
Review Almond Chocolate “Pithivier” Pastry.