Girelle di pasta sfoglia alle mandorle

Ingredienti

• 2 sheets puff pastry (500g each), thawed if frozen
• Almond slices, for garnish
• 14 cherries or fresh berries, for garnish
• Powdered sugar, for dusting
• Heavy cream, for brushing
• 4 oz unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure almond extract
• 1 teaspoon vanilla extract
• 1 and 1/2 cups almond flour
• Zest of 1 lemon or orange

Preparazione

1. 1

   To make the frangipane, combine the melted butter with the sugar, eggs, almond and vanilla extracts, almond flour, and citrus zest in a mixing bowl. Stir until smooth. If the mixture seems too runny, add up to 1/4 cup more almond flour.

2. 2

   Unfold each sheet of puff pastry on a lightly floured surface. Divide the frangipane evenly between the two sheets and spread it into a thin, even layer, leaving a small border around the edges.

3. 3

   Fold each pastry sheet in half like a book to enclose the filling.

4. 4

   Cut each folded sheet into strips about 2 cm wide. Gently wrap each strip around your fingers to create a swirl or rosette shape.

5. 5

   Place each swirl on a parchment-lined baking sheet. Brush the tops with heavy cream. Press one cherry (or berry) into the center of each swirl and sprinkle with sliced almonds.

6. 6

   Freeze for 10–15 minutes (optional but helps them hold shape). Preheat your oven to 400°F (200°C).

7. 7

   Bake the swirls for 20–25 minutes or until puffed, golden, and cooked through.

8. 8

   Let cool slightly and dust with powdered sugar before serving.