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Almond Pastry

Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland. The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie.

 

Here are two recipes for Almond Pastry

 

Almond Pastry (2)

Ingredients

1¼ cups plain flour.

125g soft butter

3 tablespoons caster sugar

60g ground almonds

2 egg yolks

1 teaspoon vanilla

Method

Mix together and knead well. Place in refrigerator to chill before rolling

Roll between two sheets of baking paper.

This pastry is ideal to press into a baking dish for sweet dishes

 

 

Almond Pastry

Ingredients

90g plain flour

90g butter

60g ground almonds

30g icing sugar

Method

Rub flour and butter until it resembles breadcrumbs. Mix in sugar and ground almonds. Roll carefully between two sheets of baking paper.

This recipe is particularly suited to press into a pie plate.

 

Other types of pastry

  • Pâte à fonceris French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it.
  • Pâte briséeis similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter — up to three fifths the quantity of flour.

Pâte sucrée (sweetcrust pastrysweet dough, or sweet paste) is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.

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