Recipe Summary

20 mins
50 mins
30 mins
12 pastries


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. In a medium mixing bowl beat 1 egg white and almond paste with an electric mixer on medium speed until combined. Add granulated sugar, brown sugar, and vanilla; beat about 1 minute or until smooth.

  • On a lightly floured surface, unfold each sheet of pastry. Roll pastry into a 12x10-inch rectangle. Cut each rectangle into six 5x4-inch rectangles. Spoon 1 rounded tablespoon of the almond mixture onto each rectangle, spreading slightly. Top each with 2 teaspoons of the jam. Moisten outside edge of pastry with water. Fold each rectangle in half lengthwise to make a 5x2-inch pastry; gently press edges to seal.

  • Place pastries on the prepared baking sheet. Using a sharp knife or kitchen scissors, cut five 1/2-inch slits along the sealed side of each pastry. Curve each pastry slightly with the slits on the outside. Brush with 1 lightly beaten egg white and sprinkle with almonds.

  • Bake for 20 to 25 minutes or until golden. Cool on baking sheet on a wire rack.

Nutrition Facts

311 calories; fat 17g; carbohydrates 37g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 19g; protein 4g; vitamin c 1.2mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 8.1mcg; sodium 168mg; potassium 73mg; calcium 30.3mg; iron 0.4mg.