Almond Turnovers 


Preparation
30 MIN
Cooking
25 MIN
Chilling
1 H
Output
8 turnovers
Freezes

Almond Turnovers 



Ingredients

    Filling

  • 7 oz (200 g) almond paste (marzipan), chopped
  • 1/4 cup (60 ml) sugar
  • 1/4 cup (60 ml) unsalted butter, softened
  • 2 egg yolks
  • 2 drops almond extract (optional)
  • 1/2 cup (125 ml) blanched almonds, toasted and crushed

    Turnovers

  • 2 200 g store-bought puff pastry, thawed
  • 1 egg, lightly beaten
  • 1/4 cup (60 ml) slivered almonds
  • 2 tablespoons (30 ml) icing sugar

Preparation

Filling

  1. In a food processor, process almond paste and sugar into fine pieces. Add butter, egg yolks and almond extract. Pulse until smooth. Pour into a bowl and add almonds. Cover and refrigerate for 1 hour. 


Turnovers

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a 43 X 30-cm (17 X 12-inch) baking sheet with parchment paper.
  2. On a floured work surface, roll out dough into two 25-cm (10-inch) squares of about 3-mm (1/8-inch) thick. Cut each piece of dough into four squares.
  3. Brush one side of the pastry with beaten egg. Spoon about 30 ml (2 tablespoons) of almond mixture in the centre of each square. Close to form triangles. With a fork, press edges to seal the dough.
  4. Place turnovers on the baking sheet. With scissors, make a small incision in the centre of each turnover to allow steam to escape.
  5. Brush with remaining beaten egg and sprinkle with almonds. Bake for about 25 minutes or until turnovers are a nice golden colour. Let cool completely and dust with icing sugar.