Almond Letters Messapine
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Almond Letters Messapine
Last updated 6/12/2012 1:03:36 AM. Recipe ID 27635. Report a problem with this recipe.
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      Title: Almond letters messapine
 Categories: None
      Yield: 1 Servings
      4 c  Flour
    1/2 ts Baking powder
      1 lb Butter
      1 c  COLD water
      1 lb Almond paste
      2 c  Sugar
      3    Eggs; slightly beaten
           Eggs whites; slightly beaten
  Referred to by family members as just Messapine. It is a traditional
  treat at Christmas. Mother mixes up the pastry and dough and invites
  one of the daughters to help her roll it out the following day. The
  notable differences in our recipes are the addition of baking powder
  and the way it is rolled out. Some of the younger family members use
  your method but there is a significant loss to the traditional
  flakiness of the pastry. Well worth the effort and a fun evening for
  mother and daughter.
  Pastry Dough: Sift together the flour and baking powder. Cut in the
  butter till it is fine as meal. Add the COLD water and mix into a
  smooth dough. Cover and refrigerate.
  Filling: Blend the almond paste and sugar in a blender or food
  processor. Add the eggs to the almond sugar mixture and mix
  thoroughly. Cover and refrigerate.
  REFRIGERATE both the pastry and filling overnight. To prepare for
  baking: Remove filling from fridge and allow to warm to room
  temperature. Keep dough refrigerated. Divide the dough into 8 parts.
  Shape each part into a ball and roll into a very large rectangle. The
  pastry should be almost paper thin. Carefully spread the filling
  evenly over the pastry: Divide the filling into 8 portions. The
  filling is sticky and the fragile pastry tears easily. Use small
  dollops of filling and spread with a spatula. Roll up like a jelly
  roll. Starting from a long side. Place on large baking sheets. Brush
  with egg slightly beaten egg white and sprinkle with sugar. Bake at
      425    degrees F. for 25 minutes.

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Recipe ID 27635 (Apr 03, 2005)

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