Ingredients: (recipe from Rachael Ray Magazine) 4 ounces cream cheese, softened 1/4 cup marzipan or almond paste 1/2 cup confectioners’ sugar, sifted 1 large egg, separated 1 teaspoon pure vanilla extract 1/8 teaspoon salt 1 sheet frozen puff pastry, thawed and refrigerated 4 teaspoons raspberry jam 1/4 cup sliced almonds 1 to 2 tablespoons heavy cream Direction: 1.Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in 1/4 cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt. 2.Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 teaspoon jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely. 3.In a small bowl, stir the remaining 1/4 cup confectioners’ sugar and the heavy cream with a fork until smooth; drizzle over the cooled pastries.
Posted on: Wed, 21 Aug 2013 09:23:38 +0000
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