Almond Puff Pastry Pie
4 servings
60 minutes
Almond pie made from puff pastry is an exquisite dessert of Austrian cuisine that embodies elegance and refined taste. Its history roots in the traditions of Viennese pastry chefs known for their mastery in creating puff pastries. The crispy, airy dough harmoniously combines with a delicate almond filling, creating a perfect balance of textures. Almonds give the pie a rich nutty aroma and light sweetness, while powdered sugar completes the composition with a subtle sweet note. This dessert is ideal for cozy tea parties and festive occasions; its taste is elegant yet not cloying. Served warm alongside a cup of aromatic coffee or tea, it creates a unique gastronomic experience worthy of Austrian cafes.
1
You can buy already peeled almonds or prepare them in advance. To blanch almonds, pour boiling water over them and let sit for 5-10 minutes; you can also boil them. Then drain the hot water and rinse the almonds with cold water. Now you can peel them; the skin comes off very easily. Make sure to dry the almonds well.
- Almond: 100 g
2
Grind the almonds in a blender or coffee grinder. Add powdered sugar, a pinch of salt, and an egg. Mix everything well.
- Almond: 100 g
- Powdered sugar: 75 g
- Salt: pinch
- Chicken egg: 1 piece
3
Roll out the puff pastry and cut out 2 circles. Place almond filling in the center of one circle, spreading it to within 2 cm of the edge. Cover with the second circle of dough. Seal the edges well, you can press them with a fork. Make shallow cuts from the center to the edges of the pie. Optionally, you can brush the top of the pie with beaten egg.
- Puff pastry: 400 g
- Chicken egg: 1 piece
4
Bake on the lower rack of the oven at 220 degrees for 20-25 minutes.
5
Dust with powdered sugar, optionally with almond flakes (peeled almonds can be sliced thinly).
- Powdered sugar: 75 g
- Almond: 100 g
6