This beautiful French pastry has a wonderful texture and nutty flavor.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Toast almonds on baking sheet at 375°F for 8 minutes or until golden and fragrant. Cool on plate.
2. Using blender, grind almonds until firmly ground.
3. In medium bowl, stir ground almonds and sugar together. In a separate bowl, cream butter with electric mixer and add 1 egg on low speed, then almond and sugar mixture, then rum. Stir in chocolate chips. Chill in refrigerator for 15 minutes.
4. Unroll refrigerated Puff Pastry Dough and trace 9 in. circles with cake pans.
5. Spread almond filling on one circle leaving 1½ in. edge. Brush egg wash along edge. Lay another dough circle on top, sealing and crimping edges with fork tines. Chill in refrigerator for another 15 minutes for extra support.
6. Lightly brush pastry with egg wash. With tip of knife, score top of pastry starting at center and make shallow slits of curved lines (like a pinwheel) from top to bottom.
7. Bake at 375°F for 30 minutes. Reduce heat to 350°F and bake for 20 more minutes until pastry is a dark golden brown. Serve warm or at room temperature.