ALMOND PASTRY CREAM RECIPES

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ALMOND PASTRY RECIPE - FOOD.COM



Almond Pastry Recipe - Food.com image

Decadent! Starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. Whenever I take it somewhere I have started taking the recipe along, because people always ask for it. In fact, that's how I got it too!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 24 bars

Number Of Ingredients 6

2 packages refrigerated crescent dinner rolls
8 ounces cream cheese
1 egg, separated
2/3 cup sugar, plus more for sprinkling
2 teaspoons almond extract (don't use imitation)
1 (2 ounce) package sliced almonds

Steps:

  • Preheat oven to 350.
  • Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
  • (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
  • Mix cream cheese, egg yolk, almond extract and sugar.
  • Spread over 1st layer.
  • Unroll 2nd package of crescent rolls and stretch to fit over the top.
  • Slightly beat egg white and brush on top layer of crescent rolls.
  • Sprinkle with additional sugar, then sliced almonds.
  • Bake 20-25 minutes, till golden brown.
  • Cool completely before cutting.

Nutrition Facts : Calories 71.5, FatContent 4.6, SaturatedFatContent 2, CholesterolContent 18.2, SodiumContent 33.5, CarbohydrateContent 6.5, FiberContent 0.3, SugarContent 6, ProteinContent 1.3

SWEET ALMOND TAMALES WITH PASTRY CREAM RECIPE | ALLRECIPES



Sweet Almond Tamales with Pastry Cream Recipe | Allrecipes image

The masa of these tamales is a mixture of cornmeal and rice with chopped almonds. They are filled with pastry cream flavored with a touch of vanilla. [Recipe originally submitted to Allrecipes.com.mx]

Provided by cocinaidentidad

Categories     World Cuisine    Latin American    Mexican

Total Time 3 hours 15 minutes

Prep Time 35 minutes

Cook Time 1 hours 25 minutes

Yield 24 tamales

Number Of Ingredients 14

2 cups milk
1 cup white sugar
5 egg yolks
2 tablespoons masa harina (such as Maseca®)
1 teaspoon vanilla extract
corn husks
1 cup whole raw almonds
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1?¼ cups white sugar
2 cups masa harina (such as Maseca®)
2 teaspoons baking powder
1?½ cups milk, or as needed
1?½ cups rice flour

Steps:

  • Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
  • Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
  • Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 285.5 calories, CarbohydrateContent 37.5 g, CholesterolContent 68.4 mg, FatContent 13.8 g, FiberContent 2.3 g, ProteinContent 4.6 g, SaturatedFatContent 6.6 g, SodiumContent 58.6 mg, SugarContent 20.7 g

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