Puff pastry rises in the oven's heat into crisp, airy layers, usually built by folding butter into dough again and again. This almond version takes a quicker route: a buttery base topped with a cooked, egg-enriched dough that puffs up as it bakes. It's the base for countless sweet and savoury bakes, from vol-au-vents to almond-topped breakfast pastries.
Puff pastry rises in the oven's heat into crisp, airy layers, usually built by folding butter into dough again and again. This almond version takes a quicker route: a buttery base topped with a cooked, egg-enriched dough that puffs up as it bakes. It's the base for countless sweet and savoury bakes, from vol-au-vents to almond-topped breakfast pastries.
Puff pastry rises in the oven's heat into crisp, airy layers, usually built by folding butter into dough again and again. This almond version takes a quicker route: a buttery base topped with a cooked, egg-enriched dough that puffs up as it bakes. It's the base for countless sweet and savoury bakes, from vol-au-vents to almond-topped breakfast pastries.
Puff pastry rises in the oven's heat into crisp, airy layers, usually built by folding butter into dough again and again. This almond version takes a quicker route: a buttery base topped with a cooked, egg-enriched dough that puffs up as it bakes. It's the base for countless sweet and savoury bakes, from vol-au-vents to almond-topped breakfast pastries.
Puff pastry rises in the oven's heat into crisp, airy layers, usually built by folding butter into dough again and again. This almond version takes a quicker route: a buttery base topped with a cooked, egg-enriched dough that puffs up as it bakes. It's the base for countless sweet and savoury bakes, from vol-au-vents to almond-topped breakfast pastries.
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