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Lemon-Almond Breakfast Pastry

(5)
  6 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 16 servings
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Make a morning treat for 16 with ease, using purchased pie crust and a few more ingredients.

Bake-Off® Contest 33, 1988
Sharon Richardson
Dallas, Texas

Ingredients

Filling

1/2
cup butter or margarine, softened
1
roll (7 oz) almond paste, broken into small pieces
2
eggs
5
teaspoons Pillsbury BEST® all-purpose flour
1
to 2 teaspoons grated lemon peel

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, beaten
1
tablespoon milk
2
tablespoons sugar

Steps

  • 1 In small bowl with spoon or food processor, beat or process butter and almond paste until smooth. Add 2 eggs; beat or process until well blended. By hand, stir in flour and lemon peel just until blended. Cover; place in freezer until mixture is thick, 20 to 30 minutes.
  • 2 Remove 1 pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Cut 1-inch circle from center of crust. With very sharp knife, and curving motions, decoratively score crust in pinwheel design (do not cut through crust or filling will leak out).
  • 3 Heat oven to 400°F. Remove remaining pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Place crust on ungreased 12-inch pizza pan or cookie sheet.
  • 4 Spread cold filling over crust to within 2 inches of edge. Brush edge with beaten egg. Carefully place scored crust over filled bottom crust. Press edges to seal; flute. In small bowl, mix remaining beaten egg and milk; brush over pastry. Sprinkle with sugar.
  • 5 Bake 22 to 27 minutes or until golden brown. Cut into wedges; serve warm. Store in refrigerator.
  • 1 In small bowl with spoon or food processor, beat or process butter and almond paste until smooth. Add 2 eggs; beat or process until well blended. By hand, stir in flour and lemon peel just until blended. Cover; place in freezer until mixture is thick, 20 to 30 minutes.
  • 2 Remove 1 pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Cut 1-inch circle from center of crust. With very sharp knife, and curving motions, decoratively score crust in pinwheel design (do not cut through crust or filling will leak out).
  • 3 Heat oven to 400°F. Remove remaining pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases. Place crust on ungreased 12-inch pizza pan or cookie sheet.
  • 4 Spread cold filling over crust to within 2 inches of edge. Brush edge with beaten egg. Carefully place scored crust over filled bottom crust. Press edges to seal; flute. In small bowl, mix remaining beaten egg and milk; brush over pastry. Sprinkle with sugar.
  • 5 Bake 22 to 27 minutes or until golden brown. Cut into wedges; serve warm. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
7g
33%
Trans Fat
0g
0%
Cholesterol
60mg
19%
Sodium
180mg
8%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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