Almond puff fingersPosted: January 30, 2012
I saw this almond puff fingers on a blog and thought that it might be a good idea to make them for Chinese New Year because it seemed so easy to make and it looked really yummy too. Only 2 more days to Chinese New Year and here I am still experimenting with new recipes. haha! Anyway, after much effort in finding the puff pastries from Tesco, I started baking them that night. Sure enough it was easy to make , the only thing was it took quite a long while in the oven but once they were out of the oven, they vanished in less than 2 minutes! Ah! it was a hit!
So next was packaging! I wanted to make them look like they were bought from a bakery. I wasn’t sure if the puff pastries will stay crispy in these bags but I wanted to give it a try. I folded the plastic bags and sealed them with candle flames and also resealed with sticky tape. Then decorated them with red ribbons. It looks believable that it was bought from a store, don’t you think? But unfortunately the puff pastries got soft the next day when we opened a bag to test. So, I didn’t give the nicely decorated bags to anyone. I will rebake them and I am sure it will still be delicious.
Recipe adapted from Table for 2 or more
2 packet Kawan brand 4″ x 4″ puff pastry (10 pieces per pack)
4tbsp Egg white
4tbsp Fine sugar
200g Almond flakes
4tbsp Fine sugar
Mix egg white with 4tbsp of sugar
Peel plastic sheet of the top of the pastry and spread egg white mixture evenly on the top of the pastry.
Sprinkle almond flakes all over the pastry
Top with a little egg white (helps to stick the almonds onto the pastry)
Replace the top plastic sheet and lightly press almond onto the pastry.
Remove the upper plastic sheet and sprinkle some sugar over the almonds.
Put pastry into the freezer for half and hour to set the topping
Preheat oven to 180C
Cut into 8 pieces , place them slightly apart on baking sheet.
Bake for 10minutes on 180C and another 15-20 minutes on 140C (until golden and crispy)
Note: Best eaten when freshly baked.