Pastries

Pastries, Recipe

Cinnamon Almond Twists

Yield: Approximately 9 dozen pastries Recipe Courtesy of:American Almond Products Ingredients Filling: Lb Oz Puff Pastry 3 American Cinnamon “Schmear” Filling 2 American Almond Products Roasted Granulated Almonds as needed Directions Roll out the puff pastry into an even rectangle about 10 x 40 inches and ¼-inch thick. Spread an […]

Pastries, Recipe

Chocolate Cinnamon Palmier Pastries

Yield: Approximately 10 dozen small palmiers Recipe Courtesy of: American Almond Products Ingredients Filling: Lb Oz Granulated Sugar as needed Puff Pastry 3 American Almond Chocolate or Cinnamon “Schmear” Filling 2 Powdered Sugar as needed Directions Sprinkle a work bench with a light layer of granulated sugar.  Place the puff […]

Pastries, Recipe

Hamantaschen

Recipe Courtesy of: American Almond Ingredients Cookie Dough: Lb Oz 6X Sugar 2 8 Butter, softened 3 12 Vegetable Shortening 1 4 Salt 1 Vanilla Extract 1 Whole Eggs 1 Cake Flour 7  8   Poppy Seed Filling: Lb Oz American Almond Poppy Butter 7 8 Cinnamon, ground 1 Vanilla […]

Pastries, Recipe

Chocolate Almond Rugelach

Yield: 64 Rolled Cookies Background: Rugelach combines the flavor (and flakiness) of butter with the tang of cream cheese all balanced by a dramatic filling. This version of Hungarian-style rugelach has an egg yolk in the dough for added richness. It mixes into an easy to roll, firm dough. We […]

Pastries, Recipe

Chocolate Almond Butter Éclairs

Yield: 18 Éclairs These modern Chocolate Almond Butter Éclairs combine our Almond Butter in the pastry cream filling and a dark chocolate ganache dotted with a brittle crunch garnish. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry chefs, bakers and […]

Pastries, Recipe

Lemon Éclairs with Cashew Brittle Crunch

Yield: 18 Éclairs These modern Lemon Éclairs with Cashew Brittle Crunch combine American Almond Cashew Butter in the pastry cream filling and coating of fondant dotted with a brittle crunch garnish. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry […]

Pastries, Recipe

Hazelnut Éclairs

Yield: 18 Éclairs These modern Hazelnut Éclairs combine praline paste in the pastry cream filling with a flourish of piped pastry cream on top. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry chefs, bakers and chocolatiers that use our […]

Pastries, Recipe

Strawberry Pistachio Éclairs

Yield: 18 Éclairs Background: Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry chefs, bakers and chocolatiers that use our products. Recipe Courtesy of: Pastry Chef Eddy Van Damme Ingredients Lb Oz Pastry Cream 2 8 American Almond Pistachio Paste […]

Pastries, Recipe

Fresh Strawberry Almond Scones

Yield: 12 Scones Background: Fresh strawberries appear year round these days. Although we prefer locally picked ripe berries in season, supermarket strawberries work perfectly to perfume almond scone dough. After baking, these scones will have an irregular appearance with crispy edges and specks of strawberry throughout. Recipe Courtesy of: Love’n […]

Pastries, Recipe

Pithivier [WITH VIDEO]

Yield: 9 lb. Cream, enough for approximately 14, ten-inch Pastries Recipe Courtesy of: Michelangelo La Mendola, owner of Malverne Pastry Shop, Malverne, NY Ingredients For the Almond Cream: Lb Oz American Almond Blanched Almond Flour 2 Granulated Sugar 2 Unsalted Butter 2 Custard Powder 3¾ Vanilla Extract 1½ Eggs 17 […]

Pastries, Recipe

Rugelach [WITH VIDEO]

http://youtu.be/Znb_P5ClxEU Yield: 14 lb. 8 oz. Dough, approximately 24 Dozen Cookies Recipe Courtesy of: Michelangelo La Mendola, owner of Malverne Pastry Shop, Malverne, NY Ingredients For the Dough: Lb Oz Unsalted Butter, at room temperature 4 8 Bread Flour 4 8 Cream Cheese, at room temperature 4 8 Powdered Sugar […]