Serves: 16
Total Calories: 68
In small bowl or food processor bowl with metal blade, combine butter and almond paste beat or process until smooth. Add 2 eggs mix well By hand, stir in 5 teaspoons flour and lemon peel until just blended. Cover place in freezer for 20 to 30 minutes or until mixture is thick.
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 400°F. Remove 1 crust from pouch unfold. Press out fold lines sprinkle with 1 teaspoon flour. Place floured side down on ungreased 12-inch pizza pan or cookie sheet. Spread cold filling over crust to within 2 inches of edge. Brush edge with beaten egg. Refrigerate while preparing top crust.
Remove remaining crust from pouch unfold. Press out fold lines cut 1-inch circle from center of crust. Using very sharp knife, and curving motions, decoratively score crust in pinwheel design. (Do not cut through crust or filling will leak out.) Carefully place over filled bottom crust. Press edges to seal flute. In small bowl, combine remaining beaten egg and milk. Brush over pastry sprinkle with sugar.
Bake at 400°F. for 22 to 27 minutes or until golden brown. Serve warm.
Nutrition Per Serving: Calories 250 Protein 3g Carbohydrate 20g Fat 18g Sodium 240mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Almond Breakfast Pastry recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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