BENGINGI
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Cranberry Almond Pastry
cook:
1 h 30 min
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This is one of my favorite pastries to make when hosting friends and family—it's incredibly easy, can be made in advance, and just needs to be baked when the guests arrive for maximum wow factor! The dough is a quick puff pastry, and I know it might sound intimidating, but it only takes 5 minutes and is super straightforward. After trying it with store-bought puff pastry, trust me—nothing compares to homemade puff pastry. That’s the secret here. The almond cream is just as easy—it doesn’t require any cooking, you simply mix everything together and add it to the pastry. And the cranberries? They're a magical addition, bringing a perfect balance of sweetness, tartness, and a bit of sourness that rounds out the entire flavor profile. You can always swap in other seasonal fruits, but for Thanksgiving, cranberries are the way to go.
8 servings
US
original
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Ingredients
For the dough
250 gr all purpose flour
200 gr butter, cubes, cold
30 gr iced water
of salt
For the almond cream
115 gr almond flour
115 gr sugar
115 gr soft butter
15 gr AP flour
2 free range eggs
1 teaspoon almond extract (optional)
1 teaspoon whiskey (optional)
For the cranberries
2 handfuls of fresh cranberries
1 liter water
4 tbsp sugar
For the topping
Egg (for brushing)
1 handful of sliced almonds
Powdered sugar (for decoration)
100 Simple syrup ( gr water, 100 gr sugar, boiled until dissolved, then cooled to room temperature).
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