CREAMY LEMON ALMOND PASTRIES
I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 255 calories, Fat 14g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 148mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
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francis ngigi
[email protected]These pastries were delicious! I loved the way the lemon and almond flavors worked together. I will definitely be making these again soon.
R- Series
[email protected]These pastries were a bit dry. I think I would have preferred them with a little more butter. Otherwise, they were very good.
Moses Temidayo
[email protected]I'm not a big fan of lemon desserts, but I decided to try these pastries anyway. I was pleasantly surprised! The lemon flavor was subtle and not too overpowering. I really enjoyed them.
James Plumb
[email protected]These pastries were a lot of work, but they were worth it! They were so delicious and everyone loved them. I will definitely be making them again for special occasions.
Madula Mususumeli
[email protected]I had some trouble getting the dough to come together. I ended up adding a little more liquid. Other than that, the recipe was easy to follow and the pastries turned out great.
Catherine Costello
[email protected]These pastries were a bit too sweet for my taste. I think I would have preferred them with less sugar. Otherwise, they were very good.
Osadolor Gift
[email protected]I've made these pastries several times now and they are always a favorite. They are perfect for breakfast, brunch, or dessert. I love the way the lemon and almond flavors complement each other.
Riyasat Khan
[email protected]These pastries were easy to make and so delicious! I loved the tartness of the lemon and the sweetness of the almonds. I will definitely be making these again.
Ilyas Malik
[email protected]I made these pastries for a brunch party and they were a hit! Everyone loved them. The only change I made to the recipe was to use a different type of almond flour. I used a finer grind and it made the pastries even more delicate.
SIBLINGS ANGEL
[email protected]These pastries were a delight! The combination of creamy lemon and almond flavors was perfect, and the texture was light and flaky. I followed the recipe exactly and they turned out beautifully. I will definitely be making these again!