Cooking for 2 or More Recipe Help!!!

[ChefBeckyD]

Help!

I let a friend borrow my cookbook (Cooking for 2 or More) and I need a recipe ASAP! Sweet and Flaky Almond Pretzels....does anyone have this recipe on hand that they could post for me really quick??? Thanks so much!

 

[amya]

Here you go

Sweet & Flaky Almond Pretzels

Pretzels:
1/2 package (17.25 oz.) frozen puff pastry, thawed (1 sheet)
1 egg, separated
1/2 cup almond paste
1/4 cup brown sugar
2 teaspoons milk
1/4 cup sliced almonds, finely chopped

Glaze:
1/2 cup powdered sugar
2 teaspoons milk

Preheat oven to 400. For pretzels, unfold pastry onto lightly floured Large Grooved Cutting Board. Roll out pastry to a 14x12-inch rectangle; cut in half lengthwise.

Place egg yolk in Small Batter Bowl. Add almond paste, brown sugar and milk; beat on medium speed of electric mixer until well blended. Evenly spread filling to edges of one of the pastry rectangles using Small Spreader. Place remaining pastry rectangle on top of filling, matching edges.

Cut dough lengthwise into 12 equal strips. Twist each strip several times and then form into a pretzel shape. Place on Rectangle Stone. Repeat with remaining strips. Brush pretzels with lightly beaten egg white; sprinkle with almonds. Bake 15-18 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely.

For glaze, combine powdered sugar and milk; whisk until smooth using Stainless Mini Whisk. Drizzle glaze over pretzels.

Yield: 12 pretzels

Nutrients per serving (1 pretzel): Calories 300, Total Fat 15g, Saturated Fat 3g, Cholesterol 20 mg, Carbohydrate 37g, Protein 5g, Sodium 140mg, Fiber 4g
Diabetic exchanges per serving (1 pretzel): 2 starch, 3 fat (2 carb)

Chef's Corner:
Two layers of puff pastry are spread with a thick almond paste filling. Once cut into strips, they are twisted and formed into pretzels. If desired, the strips can also be formed into straight twists or in wreath shapes before baking.

Almond paste is a mixture of ground almons and sugar. It is available in most supermarkets in the baking aisle and is found in cans. Once opened, it should be tightly wrapped (to keep it from drying out) and refrigerated. Do not substitute marzipan for the almond paste. It has a finer texture but is stiffer and harder to spread.

Enjoy!!

 

[ChefBeckyD]

I was in such a rush last night - I forgot to post -
Thank You!!!