Almond Cardamom Puff Pastry
A delicious puff pastry that is perfect for a weekend (or weekday) treat. The delicate flavor of almonds is the base, with the spicy-sweet cinnamon and cardamom as support. The most crucial and difficult stage of the process is the puff layer. The whisking will build arm-muscle in no time, and getting the dough to become a stiff ball is a challenge. When it is baked, the puff layer should puff up somewhat, and not remain cake-like. This treat uses a double-infusion of water and butter to achieve better flavor. The butter is heated for quite some time, like the beginning of the process of making Indian ghee, which adds a slight nutty flavor. It is best to use fresh, high-quality spices to achieve greatest flavor with the almond profile. Selefina and Indian grocery stores are recommended places to find these. A delicious pastry to enjoy with delicious tea.
40 m 14Ingredients
- PASTRY LAYER:
- 1 CUP all purpose flour
- 1/2 CUP almond cardamom cake tea infused butter, cold
- 2 TBSP almond cardamom cake tea, ice cold
- PUFF LAYER:
- 1 CUP almond cardamom cake tea
- 1/2 CUP almond cardamom cake tea infused butter
- 1 CUP all purpose flour
- 3 eggs, large
- 1/2 TSP almond extract
- GLAZE:
- 2 TBSP almond cardamom cake tea
- 2-3 TBSP butter
- 1 1/2 CUP powdered sugar
- 1/2 TSP almond extract
- 1/2 TSP cardamom, ground
- 1/4 TSP cinnamon, ground,
- 1/4 CUP almonds, sliced, for garnish
- 2-4 green cardamom pods, chopped, for garnish, optional
Directions
PREP:
1. Steep 1-2 TBSP of Almond Cardamom Cake tea with 1 1/4 cups of water for 7 minutes, preferably in a fine ball infuser or two.
2. Put 2 TBSP of tea in freezer to cool. Keep the other out. Save the leaves.
3. Melt 1 cup and 3 TBSP of butter, and put the tea leaves in. Let steep on low heat, stirring often, for at least 10 minutes, or until the butter is noticeably flavored and colored.
4. Strain the melted butter, if not using a ball infuser, and put 1/2 cup in freezer, keep out 1/2 cup, and put 2-3 TBSP with 2 TBSP of tea to be ready for the glaze.
PASTRY LAYER:
1. Cut the cold butter into small pieces, and thoroughly work it into the flour, then pour the cold tea in, and mix.
2. Press the crumbly dough firmly into sections about 12 inches by 3 inches on a lined pan, then make the edges neat.
3. Preheat the oven to 350 F.
PUFF LAYER:
1. Assemble all the ingredients near to hand.
2. Heat the butter and the tea in a large saucepan until just bubbling on a stovetop, then remove from heat.
3. Add the flour and almond extract, and mix vigorously until totally combined.
4. Add eggs one by one, making sure each is totally incorporated into the hot, firm dough before adding the next.
5. Stir until the mix begins to form into a ball.
6. Spread over the pastry layer, trying to cover as much of the edges as possible, as this will not melt down.
7. Bake for about an hour, until the crust is not wet, then let cool.
GLAZE:
1. Heat up the butter and tea with the spices.
2. Add the powdered sugar and the almond extract, increasing the powdered sugar if the glaze is too thin.
3. Drizzle over the cooled puff pastry, and sprinkle on the garnish.
4. Enjoy!
