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Lemon-Almond Breakfast Pastry

Name: Lemon-Almond Breakfast Pastry
Prep time: 20 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 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; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg, beaten; 1 tablespoon milk; 2 tablespoons sugar

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Prep 20 min
Total 1 hr 10 min
Ingredients 9
Servings 16

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Make a morning treat for 16 with ease, using purchased pie crust and a few more ingredients.

By Pillsbury Kitchens

Updated Jan 6, 2010

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, beaten
1 tablespoon milk
2 tablespoons sugar

Make With

Pillsbury Pie Crust

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.

Nutrition Information

240 Calories, 16g Total Fat, 3g Protein, 21g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 140

Total Fat: 16g; 24%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 60mg; 19%

Sodium: 180mg; 8%

Potassium: 65mg; 2%

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;