Friday, May 14, 2010

Marzipan and Dandelion Croissants - May 9, 2010


Rustic Marzipan and Dandelion Croissants

Happy Friday everyone. I made these 'croissants' last weekend and have been waiting all week to share. I pulled some handy puff pastry out of the freezer to start. Then I made some truly rustic marzipan by combining a handful of slivered almonds and a spoonful of honey in a food processor and pureeing until the mix was reasonably smooth. I added a little extra honey partway through just to get the consistency right. Next I rolled out my puff pastry in a rectangle to 1/4 -1/8th inch thickness. After dividing the dough into four equal pieces, I loaded a spoonful of marzipan and a spoonful of dandelion jelly into each piece and rolled it up, sealing the edges. Finally, after baking for 15 to 20 minutes in a 400 deg oven they were ready. And they were yummy!
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2 comments:

Fay's Too said...

Ok, but what I want to know is why aren't you guys fat? This just sounds so good I can hardly stand it.

Jaime said...

I have some leftover puff pastry in the freezer... making "croissants" (I'll call them "mockssaints") is a great idea!

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