Recipe by Steve P.
I haven't tried this I'm posting it for a request. The recipe has been adapted from a recipe by Kyle Phillips,
- frozen puff pastry (or home-made puff pastry made with 3/4 pound each flour and butter or margarine)
- 1 cup milk
- 1⁄4 lb almonds
- 1⁄4 lb butter, at room temperature
- 1 1⁄2 cups sugar
- 2⁄3 cup flour
- 3 egg yolks
- 5 tablespoons Amaretto or 5 tablespoons light rum
- 1 tablespoon confectioners' sugar
Directions See How It's Made
- You will also need: A lightly buttered shallow pan Grind the almonds to a powder, together with 1/2 cup sugar.
- Pour the milk, less a couple of tablespoons, into a pot and bring it to a boil.
- While it's heating put 2 of the yolks in a bowl and beat them with the remaining granulated sugar, the flour, 2 spoonfuls Amaretto or rum, and the cold milk.
- Stir in the hot milk (Ched Kyle Philips says tobe energetic about stirring here) and return the cream to the stove; bring it to a boil, stirring constantly, pour it into a bowl, and let it cool, stirring it frequently.
- Cream the butter and work the cooled cream into it a bit at a time, together with the almonds and 3 more spoonfuls of Amaretto or rum.
- When everything is combined put it in a cool place.
- Meanwhile, bring your oven to 430°F.
- Roll out half the puff pastry and put an 8 to 9 inch pot lid on the sheet.
- Cut around it so as to obtain a disk of pastry dough, and put the disk on your lightly buttered flat pan.
- Lightly beat the remaining yolk, and brush around the rim, taking care lest the yolk dribble onto the cut edge (the pastry won't puff where it dribbles).
- Pour the cream into the center of the disk, spreading it with a spatula and leaving a 3/4 inch rim of pastry dough.
- Roll out the remaining dough to produce a round an inch larger in diameter than the first one (use a bigger pot lid).
- Lay this round over the first one, pressing down lightly around the edges to make sure the two rounds stick.
- Use a knife to make furrows in the rim to give the rim a ridged texture, brush the top of the pastry with egg yolk taking care not to moisten the rim, and then, using a sharp knife, lightly cut a rayed pattern in the top of the pastry.
- Bake for about 15 minutes, dust the top with the confectioner's sugar, and bake for 15 minutes more.
- Let it cool before serving.