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    Lemon Almond Breakfast Pastry


    Source of Recipe


    Pillsbury Bakeoff Recipes

    List of Ingredients




    FILLING:
    1/2 cup butter softened
    1 tube almond paste, cut into small pieces
    2 eggs
    5 flour
    1 teaspoon grated lemon peel

    CRUST:
    1 package refrigerated piecrust
    1 teaspoon flour
    1 egg, beaten
    1 tablespoon milk
    2 tablespoons sugar

    Recipe



    In food processor with metal blade, combine butter and almond paste; process until smooth. Add two eggs and mix well. By hand, stir in 5 tsp flour and lemon peel until just blended. Cover and place in freezer for 20-30 minutes or til mixture is thick. Allow both crust pouches to come to room temp for 15-20 minutes. Heat oven to 400ºF. Remove 1 crust from pouch; unfold and remove top plastic sheet. Press out fold lines and sprinkle with 1 tsp flour. Place floured side down on ungreased pizza pan; remove remaining plastic sheet. Spread cold filling over crust to within 2 inches of edge. Brush edge with beaten egg. Refrigerate while preparing top crust.

    Remove remaining crust from pouch. Unfold and remove both plastic pieces. Press out fold lines; cut 1" circle from center of crust. Using very sharp knife, and curving motions, decoratively score crust in pinwheel design (don't cut thru or filling will leak out). Carefully place over filled bottom crust. Press edges to seal; flute. In small bowl, combine remaining beaten egg and milk. Brush over pastry; sprinkle with sugar. Bake at 400ºF for 22-27 minutes or till golden brown.

 

 

 

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