Mini Galettes des Rois
The key to perfect pastry is keeping the pastry in the refrigerator before baking to stop the filling seeping out...
The key to perfect pastry is keeping the pastry in the refrigerator before baking to stop the filling seeping out...
Beat the almond paste, butter and icing sugar together adding one egg at a time. Tip in the almond extract and salt, combine and add the flour and mix thoroughly.
Roll out the puff pastry on to a clean work surface that's dusted with flour. Cut out equal circular shapes using a small bowl or plate as a guide. Place the circular pastry on to a baking tray lined with baking paper.
Spoon the almond paste on to half of the circles, spread on leaving a border and brush the border with an egg wash.
Place the remaining circles on top and press the edges together to seal. Create a decorative pattern on top, brush with an egg wash and place in the refrigerator for half an hour.
Preheat the oven to 200C and bake for 25 - 30 minutes or until golden brown and serve at room temperature.
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