Dessert Challenge from the Lady Behind the Curtain.
This month's challenge ingredients - almond paste and pastry.
I have never used almond paste and had really thought about making my own, but thankfully, a few weeks ago I found that someone else had made some for me and packed it nice and neatly inside a cute little can on the grocery shelf in the baking aisle. Yes thankfully, because it just hit me yesterday morning that the Challenge posts were going up today!
So I have had this almond paste for awhile but without a clear idea of exactly what to do with it. Since the due date slipped up on me, I decided to keep it as simple as possible. With cherry preserves left over from last month's challenge and a box of prepared pie crusts in the refrigerator, I give you ...Cherry Almond Roll-Ups.
A pretty quick fix and as it turned out, pretty delicious, too. My husband announced, "these have to leave the house!"
Cherry Almond Roll-Ups
1 purchased pie crust (half of a 2-crust box)
1/2 cup almond paste
2/3 cup cherry preserves
1 egg, beaten with small amount of water
1/2 cup powdered sugar
2 tablespoons slivered almonds, toasted
Unroll refrigerated pie crust onto a sheet of waxed paper dusted with sugar. Cut into 8 wedges. Soften almond paste slightly in the microwave, about 20 seconds. Scoop rounded tablespoons of the softened paste and spread onto outer edge of each wedge. Top with a generous tablespoon of preserves. Brush uncovered edges of crust with egg wash.
Starting at outer edge, roll up each wedge and place on baking sheet lined with parchment paper. Brush each roll with egg wash.
Bake at 400 degrees for 18-20 minutes until golden brown. I had some preserve leakage but I may have filled them a bit too generously.
Place baking sheet on wire rack to cool. While cooling, mix powdered sugar with just enough water for a nice glaze. Drizzle over each roll and top with a few slivered almonds.
Linked up at: