Stir in eggs one at a time then stir in the almond extract. Ingredients 2 egg 1 tablespoon water 6 ounces almond paste 3 tablespoons granulated sugar 1 2 teaspoon vanilla extract 1 2 of a 17 3 ounce package pepperidge farm puff pastry sheets 1 sheet thawed according to package directions 1 4 cup sliced almonds 1 tablespoon confectioners sugar. Use a rolling pin to roll the pastry into a much larger thinner rectangle at least double the size if you can. Continue to cook for 15 to 20 more minutes. Preheat oven to 450 f.
Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1 2 inch of the where the center mixture will go. Spread equally onto both rectangles. Braid the puff pastry so the almond paste is completely covered. Place puff pastry sheets onto a greased baking sheet. Place the almond paste butter and sugar in a food processor.
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Brush the top and sides of the almond puff pastry with an egg wash. On each side cut 8 strips about 3 1 2 in. Unfold 1 pastry sheet on prepared pan. Take one sheet cover it with the pieces of butter and top it with the second sheet. And sprinkle sliced almonds on top.
Spread half of the filling mixture down the center third of 1 pastry sheet. Bake for 10 minutes before lowering the oven temperature to 325 degrees f 165 degrees c. Add 1 egg vanilla and almond extract and purée until incorporated. In a large bowl combine 1 cup flour and salt. Spread half of the filling mixture down the center third of 1 pastry sheet.
In a large bowl combine 1 cup flour and salt. Brush the top and sides of the almond puff pastry with an egg wash. Puff pastry almond croissants how sweet it is sliced almonds water almond paste almond extract egg sugar and 3 more pears in puff pastry with lemon caramel sauce savoring time in the kitchen almond paste pears unsalted butter lemon water sugar water and 8 more. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1 2 inch of the where the center mixture will go. Starting at one end fold the pastry strips over the almond mixture on a diagonal alternating sides.
Add 1 egg vanilla and almond extract and purée until incorporated. Stir in eggs one at a time then stir in the almond extract.
