Crispy puff pastry filled with almond cream, crystallized syrup, roasted flaked almonds

Preparation time: 30 min

Preheat your Oven at 400 °F

• Almond cream

  In a bowl, add the soft butter with sugar and mix energetically. Add the eggs one by one. Add the other ongredients (sieved). Mix well. Add a bit of rum.

• Pastry

  Bake the almonds on a pastry tray for 5 minutes.

  Cut vertically in the middle the pastry leaves. You should have 4 rectangular pastry leaves now.

  In the center, add some almonds cream rolls using a pastry bag with a 1.5 cm wide tip. Leave a 1 cm wide band around the leaf. you should be able to do 4 to 5 rolls.

  Using a wet brush, wet the 1cm large band. Cover one leaf with another. Press with your fingers to seal the sides. 

  With the tip of a knife, make some lines all around the pastry.

  Brush with a mix of egg and water. Pick on the sides and 3 times on top.

  Bake on a pastry tray for 25 to 30 minutes.

• Icing

  In a bowl, mix water and sugar.

  When still hot, brush the pastry with that mix. Sprinkle with almonds.

• Finition

  Slice your sidewalks and decorate with icing sugar