Mini Galettes des Rois
The key to perfect pastry is keeping the pastry in the refrigerator before baking to stop the filling seeping out...
Ingredients
2 sheets of
Puff pastry
45g
Unsalted butter
20g
Icing sugar
2
Eggs
1/4 teaspoon
Salt
15g
All-purpose flour
Instructions
Beat the almond paste, butter and icing sugar together adding one egg at a time. Tip in the almond extract and salt, combine and add the flour and mix thoroughly.
Roll out the puff pastry on to a clean work surface that's dusted with flour. Cut out equal circular shapes using a small bowl or plate as a guide. Place the circular pastry on to a baking tray lined with baking paper.
Spoon the almond paste on to half of the circles, spread on leaving a border and brush the border with an egg wash.
Place the remaining circles on top and press the edges together to seal. Create a decorative pattern on top, brush with an egg wash and place in the refrigerator for half an hour.
Preheat the oven to 200C and bake for 25 - 30 minutes or until golden brown and serve at room temperature.
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