Strawberry Almond Turnovers
- 225 g (about 8 oz) almond paste
- 3 tablespoons heavy cream
- 2 tablespoons butter, unsalted (room temp)
- ¼ cup sugar
- ⅛ teaspoon cinnamon
- 2 egg yolks
- 1 cup strawberries, sliced
- 1 box (2 sheets) puff pastry
- 1 egg, beaten
- finishing sugar (regular or turbinado sugar)
- almonds, slivered for finishing
- Preheat oven to 400 F.
- Thaw the frozen puff pastry overnight in the refrigerator or per instructions on the box.
- Meanwhile, make the filling:
- Combine almond paste (cut into pieces), ¼ cup sugar, cinnamon in food processor.
- Process until well combined.
- Add cream, egg yolks and butter. Process until smooth.
- Roll pastry sheets each into a 10x10 square. Cut into 4 squares each, leaving you with 8 squares total.
- Fill each square with a bit of the almond filling and add some sliced strawberries on top.
- Fold into triangles, sealing the sides with a fork.
- Cut an "X" into the top with kitchen shears. This will vent the pastry and prevent it from exploding.
- Brush pastry tops with beaten egg, sprinkle with almonds and finishing sugar.
- Bake at 400 for 20-25 minutes until golden.
- Remove and cool to enjoy.
- See more on SouthernFATTY.com!
Recipe by Southern FATTY at https://www.southernfatty.com/strawberry-almond-turnovers/
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