Pie crusts filled with brown sugar almond paste are baked, glazed and topped with slivered almonds.
Almond Toaster Pastries
Almond
Pies & Tarts
Breakfast / BrunchSnack
Vegetarian
prep
25
minscook
15
minsmake
9
servings3 cups
Fisher® Slivered Almonds, toasted, divided
3/4 cup
brown sugar
1/2 cup
maple syrup
1 teaspoon
ground cinnamon, divided
1/2 teaspoon
table salt
2
ready-to-use refrigerated pie crusts
1
egg, beaten
1 cup
powdered sugar
1 teaspoon
vanilla
Food Safety Instruction
DIRECTIONS
- Process 2 cups Fisher® Almonds in food processor until a paste forms. Add brown sugar, maple syrup, ½ teaspoon cinnamon and salt. Pulse until smooth.
- Unroll 1 pie crust on work surface and trim to form a large square. (Discard excess dough or save for other use.) Cut square in thirds, then cut again to form 9 rectangles. Repeat with remaining crust to create 18 rectangles. Brush edges of 9 dough pieces with egg. Fill each with about 2 tablespoons almond mixture, spreading to within ½-inch of edges. Top with remaining dough pieces, flattening filling gently with fingers to remove any air pockets. Use fork to seal edges. Use sharp knife to poke tops of each pastry with a few holes to allow steam to escape. Brush tops with remaining egg. Freeze pastries on parchment paper-lined baking sheet while oven is heating.
- Heat oven to 400°F. Bake pastries 12 minutes or until golden brown. Remove to wire rack to cool.
- Whisk powdered sugar, vanilla, remaining ½ teaspoon cinnamon and 3 tablespoons warm water in small bowl until well blended. Pour over cooled pastries and sprinkle with remaining nuts.
