RECIPE #77: Raspberry Almond Cream Pastry

If fresh raspberries aren't available, use what's in season: fresh apples, pears, peaches, blueberries, blackberries or cherries.

Raspberry Almond Cream Pastry
makes 1 LARGE pastry

1 1/2 lb (cantaloupe size) Brioche Dough

1/2 C almond cream

       For almond cream: Cream together in a food processor: 4 T unsalted butter at room temp, 1/2 C almond paste, 1/4 C flour, 1 egg & one capful almond extract.

1/2 C raspberry jam
1 C fresh raspberries
Egg wash (1 egg beaten with a little water)
Sugar for dusting top (if desired)

Grease a cookie sheet or use a baking stone or silicone mat.

Dust surface of refrigerated dough with flour and cut off a cantaloupe size piece. Dust with more flour and quickly shape into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter turn as you go.

Roll out dough into a 1/8" "rectangle." Add flour as needed to prevent sticking.

Lift dough onto the cookie sheet (or fold it like you would a pie crust then unfold it on the cookie sheet). Cover the center third of the dough with the almond cream then the jam and top with the berries or other fruit.

Using a pizza cutter or paring knife, cut 1/2" wide strips down each side.
 Above is for single servings

Brush strips lightly with egg wash. Fold strips, left over right, crisscrossing over the filling. If you want a braided look, lightly press the strips together as you move down the pastry, creating a braid.

Allow the pastry to rest for 40 minutes (or 20 minutes in a 100 degree oven).

Preheat oven to 375 degrees. Brush pastry with egg wash and generously sprinkle with sugar if desired.

Place in the center of the oven and bake for 30-45 minutes or until golden brown and bubbling. Serve warm or cooled.


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