Name: Almond Puff Pastries
Prep time: 15 min
Cook time: 22 min
Yield: 8, 8 servings
Cuisine: Desserts
Ingredients: 1 sheet of all butter puff pastry; 100g(1 cup) ground almonds; 1.25ml(1/4 tsp) almond extract(optional); 50g(1/4 cup) caster sugar; 42ml(3 tbsp) soft unsalted butter; 1 medium egg white(large in USA); 15ml(1 tbsp) milk - you may not need it all; 10g(2 tbsp) flaked almonds; 1 medium egg yolk(large in USA); 5ml(1 tsp) milk

Instructions

Place the sugar and butter into a bowl and cream it together until light and fluffy.
Add in the egg white and almond extract and mix until fully combined.
Stir in the ground almonds until everything forms a paste.
If necessary add a little of the milk and mix into the paste to loosen it so that it is easier to spread. Do not make the paste too wet. Note: I only used 1 tsp of milk.
Unroll the sheet of pastry, leaving it on the wrapper.
Spread the almond paste over the surface of the pastry, leaving an exposed edge along the long sides.
Beat the egg yolk with the teaspoon of milk to make an egg wash.
Brush one exposed long edge of the pastry with a little of the egg wash.
Roll up the pastry, from the other long edge, to form a roll, with the beaten egg wash sealing the underside of the roll.
Wrap it in the original wrapper and chill in the fridge for at least 30 minutes.
Preheat the oven to 205C/185C Fan/400F. Or you can use the directions on your pastry packet.
Cut the rolled pastry into 8 equal pieces. Mine were 5 cm wide.
Take a chop stick, thick rod, skewer or the back of a knife and make a deep indentation through the middle of each piece of pastry.
Brush the surface of each pastry with egg wash, but don't brush the exposed sides.