Creamy
Lemon Almond Pastries
Ingredients
:
1/2
cup plus 1 tablespoon cream cheese, softened (4-1/2 ounces)
2/3
cup confectioners' sugar, divided
2
tablespoons lemon curd
2
teaspoons grated lemon zest
1/4
teaspoon almond extract
1
sheet frozen puff pastry, thawed
1
large egg, beaten
2
tablespoons water
2
teaspoons lemon juice
2
teaspoons 2% milk
3
tablespoons sliced almonds, toasted
How
To Make :
Beat
cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and
almond extract on medium until combined. Refrigerate, covered, for 30 minutes.
Preheat
oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a
12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into 9
rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each
rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture.
Wrap
puff pastry around filling to cover completely. Pinch edges together to form a
ball. Place seam side down, 2 inches apart, on a parchment-lined baking sheet.
Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake
until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen
pastries from the parchment.
Meanwhile,
combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry
with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off
parchment. Serve warm.
Note
:
To
toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a
skillet over low heat until lightly browned, stirring occasionally.