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Almond Twists |
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From the Solo Almond Paste can
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| Ingredients: |
1 pack frozen puff pastry sheets (17.25 oz) thawed
1 can Solo Almond Paste
Sugar for sprinkling
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| Procedures: |
Preheat oven to 375o.
Sprinkle work surface with sugar.
Unfold 1 sheet of pastry and lay flat on sugared surface.
Roll out to 12" square.
Divide almond paste in half.
Set half of almond paste aside and break remainder of paste into small pieces.
Dot over half of pastry sheet.
Fold pastry in half over almond paste and roll out to 10" x 12" rectangle.
Sprinkle lightly with sugar.
Fold in half again and roll out to 10" x 12" rectangle.
Cut pastry in half to make 2 rectangles, each 5" x 12".
Cut each rectangle into 12 strips, 1" wide.
Twist strips into corkscrew shape and place on ungreased baking sheets about 2" apart.
Sprinkle lightly with additional sugar, if desired.
Repeat with remaining pastry sheet and reserved almond paste.
Bake 18 to 22 minutes or until puffed and golden brown.
Remove from baking sheets and cool completely on wire racks.
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| Notes: |
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2016-01-16: Added to cookbook.
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01/16/2016
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