Orange Blossom Almond Pastries Recipe

Ingredients for Orange Blossom Almond Pastries

• All Purpose Flour
• ½ teaspoon salt
• Unsalted Butter
• Ice water, as needed
• Blanched Almond
• 4 ounces almond paste
• 2 tablespoons granulated sugar
• 1 large egg
• 3 tablespoons orange blossom water
• Powdered sugar, for coating

How to Make Orange Blossom Almond Pastries

1. **Make the Pastry Dough:**
2. Whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt in a large bowl.
3. Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. **Prepare the Almond Filling:**
7. In a food processor, finely grind 1 cup blanched almonds.
8. 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.
9. Process until the mixture is smooth and well combined.
10. Transfer the filling to a small bowl and refrigerate for at least 1 hour.
11. **Assemble and Bake:**
12. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
13. On a lightly floured surface, roll out one portion of the chilled dough into a 13x15-inch rectangle.
14. Trim the edges to create a 12x12-inch square.
15. Cut the square into sixteen 3-inch squares.
16. Place 1 teaspoon of the almond filling ½ inch from one corner of each pastry square.
17. Roll up the pastry tightly from the corner with the filling, like a jelly roll.
18. Pinch the ends firmly to seal.
19. Gently curve each pastry into a crescent shape and place it on the prepared baking sheet.
20. Repeat with the remaining dough and filling.
21. Bake for 20-25 minutes, or until the pastries are golden brown.
22. Let the pastries cool slightly on the baking sheet.
23. **Finishing Touches:**
24. While the pastries are still warm, brush lightly with the remaining 2 tablespoons of orange blossom water.
25. Gently toss each pastry in powdered sugar to coat.
26. Transfer to a wire rack to cool completely.
27. Store in an airtight container at room temperature.