Lemon-Almond Breakfast Pastry

(5)
  6 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 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. 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. 5 Bake 22 to 27 minutes or until golden brown. Cut into wedges; serve warm. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved