This is another recipe I like to bake each Christmas. It just wouldn't be Christmas without a plate of these on offer. Simple to make and yet so very impressive. Perfect for a holiday breakfast or brunch, or even for coffee breaks or elevensies.
A buttery plain pastry is divided and shaped into two flat logs and then topped with an almond flavoured profiterole type of puffed pastry and then baked. The bottom ends up all crisp and buttery . . . the top all puffed and profiteroly . . .
Once cooled you spread the tops with a delicious almond flavoured spreadable icing . . . and then . . .
You cut those two logs into diagonal slices to serve . . .
Crisp and buttery on the bottom . . . flakey and puffed in the middle . . . sweet and almondy on top. Each bite is an airy little bit of heavenly bliss.
Whoever invented this should have called them Angel's Wings . . . for they are as light and airy as I suppose an angel's wings to be and are fabulously delicious. Simple to make. You could top with toasted flaked almonds for even more almond flavour if you wish . . . or even coloured sprinkles to give them a festive air.
Me . . . I like 'em plain. Give them a go. I guarantee you'll enjoy them. Trust me.
*Flakey Almond Pastries*Makes 16 servings
Put the water for the puff layer in a saucepan along with the butter. Bring to the boil. Remove from the heat. Quickly stir in almond extract and the flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add the beaten eggs, beating together until smooth. Spread half of this mixture over each rectangle on the baking sheet.