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Title: Delicate Streusel Pastries
Categories: Dessert Pastry
Yield: 8 Servings
| FILLING | ||
| 1/2 | c | Flour |
| 1/4 | c | Sugar |
| 1/4 | ts | ;salt |
| 1 | c | Cream, light |
| 2 | lg | Eggs; yolks only |
| 1 | ts | Extract, vanilla |
| 1/3 | c | Jam, raspberry |
| STEUSEL | ||
| 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 2 | tb | Almonds, chopped |
| 1/2 | ts | Nutmeg |
| 1/4 | c | Butter; chilled |
| PASTRY | ||
| 1 | pk | Puff pastry, frozen (17 3/4 oz.) thawed |
| TOPPING | ||
| Sugar, powdered | ||
| 45 | Minutes preparation | |
| 2 | Hours chilling | |
| 12-15 | min | utes baking |
To prepare filling, in a heavy saucepan, mix together flour, sugar, and salt. Add cream; cook over medium heat, stirring constantly, until thick and bubbly. Reduce heat to low; cook, stirring for 1 minute.
Whisk together egg yolks. Gradually whisk 1 cup of hot cream mixture into yolks. Add yolk mixture to remaining cream mixture in pan, whisking constantly. Increase heat to medium; cook, stirring constantly, for 2 minutes.
Remove pan from heat. Stir in vanilla. Pour filling into a medium bowl. Press plastic wrap directly onto surface. Chill for 2 hours.
Preheat oven to 450 degrees. Grease 2 baking sheets.
To prepare steusel, mix together flour sugar, nuts, and nutmeg. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
On a floured surface, unfold pastry sheets. Using a floured rolling pin, flatten pastry sheets slightly, making sure fold creases are smooth.
Place 1 sheet of pastry on each prepared baking sheet. Pierce pastry sheet all over with a fork. Sprinkle streusel over 1 pastry sheet. Bake until golden, 12 to 15 minutes. Transfer sheets to wire racks to cool.
Spread filling on plain pastry sheet. Spread jam on underside of streusel-covered pastry sheet; place, crumb-side up, on top of filling; press down slightly.
Cut pastry sheets crosswise into 3 equal rectangles. Dust with confectioners' sugar.