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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
Cholesterol: 60mg; 19%
Sodium: 180mg; 8%
Total Carbohydrate: 21g; 7%
Dietary Fiber 0g 0% Sugars 8g
Protein: 3g

% 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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