Ingredients for Orange Blossom Almond Pastries
- 2 ½ cups All Purpose Flour
- ½ teaspoon Salt
- 1 ¼ cups Unsalted Butter
- Ice Water (as needed)
- 1 cup Blanched Almonds
- 4 ounces Almond Paste
- 2 tablespoons Granulated Sugar
- 1 large Egg
- 3 tablespoons Orange Blossom Water
- Powdered Sugar (for coating)
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How to Make Orange Blossom Almond Pastries
- **Make the Pastry Dough:**
- Whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- **Prepare the Almond Filling:**
- In a food processor, finely grind 1 cup blanched almonds.
- Add the ground almonds, 4 ounces almond paste, ¼ cup (½ stick) unsalted butter, 2 tablespoons granulated sugar, 1 large egg, and 1 tablespoon orange blossom water to the food processor.
- Process until the mixture is smooth and well combined.
- Transfer the filling to a small bowl and refrigerate for at least 1 hour.
- **Assemble and Bake:**
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one portion of the chilled dough into a 13x15-inch rectangle.
- Trim the edges to create a 12x12-inch square.
- Cut the square into sixteen 3-inch squares.
- Place 1 teaspoon of the almond filling ½ inch from one corner of each pastry square.
- Roll up the pastry tightly from the corner with the filling, like a jelly roll.
- Pinch the ends firmly to seal.
- Gently curve each pastry into a crescent shape and place it on the prepared baking sheet.
- Repeat with the remaining dough and filling.
- Bake for 20-25 minutes, or until the pastries are golden brown.
- Let the pastries cool slightly on the baking sheet.
- **Finishing Touches:**
- While the pastries are still warm, brush lightly with the remaining 2 tablespoons of orange blossom water.
- Gently toss each pastry in powdered sugar to coat.
- Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
24g
Carbs
4g
