Lemon-Almond Breakfast Pastry

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

By Pillsbury Kitchens

Updated January 6, 2010

Bake-Off® Contest 33, 1988

Sharon Richardson

Dallas, Texas

Make with

Pillsbury Pie Crust

Ingredients

1/2

cup butter or margarine, softened

roll (7 oz) almond paste, broken into small pieces

eggs

teaspoons Pillsbury BEST® all-purpose flour

to 2 teaspoons grated lemon peel

box Pillsbury™ refrigerated pie crusts, softened as directed on box

egg, beaten

tablespoon milk

tablespoons sugar

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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.