These pastries really couldn’t be easier. With just a few ingredients you have a fun and delicious brunch dish. What makes them so fun? Cookie cutters and food coloring.
I like to use cookie cutters to cut my pastry into seasonally appropriate shapes and then tint the icing on them to make them especially festive. With Easter coming up, I couldn’t resist making some Easter egg pastries.
Decorating the pastries would be a great kitchen project for kids. I usually put my icing in zippered sandwich bags and snip off the tips for decorating purposes, but you could also put the icing in little bowls and brush it on with a pastry brush or new paintbrush.
If you didn’t want to make them season-specific, you could make them as squares or triangles with a drizzle of white icing – they’re just as good!
- 1 box of frozen puff pastry, thawed
- 1 can of almond pastry filling
- 1 egg, lightly beaten
- 2 c. powdered sugar
- 3 T. milk
- Food coloring, if desired
- Preheat the oven to 400F degrees.
- Using a cookie cutter (or a sharp knife) cut out an even number of puff pastry pieces.
- Generously spread the almond pastry filling on half of the cut-out shapes, and then use the remaining shapes to top them off. Using a fork, press together the edges of the pastry to seal in the almond filling.
- Transfer the pastries to a lined baking sheet. Brush the tops with the beaten egg.
- Bake for 20 minutes, until the pastries are golden brown. Set them aside to cool.
- Meanwhile, whisk together the powdered sugar and milk. Add more sugar or milk to reach desired consistancy. Stir in food coloring as desired.
- Drizzle the icing over the cooled pastries to decorate. Alternatively, you can brush the icing on using a pastry brush or new paint brush.