It would not be Christmas without this dish. All of the kids love it. Mary Ann has been doing it for years. Not sure where the original recipe came from, but no matter. A fun thing to make and even more fun to eat. Enjoy.
Ingredients
- 2-10 oz. packages of frozen patty shells, thawed
- 2 eggs
- ½ cup whole, blanched almonds, finely ground
- 4 – tablespoons butter
- ½ cup sugar
- 2 tablespoons light or dark rum
- 1 teaspoons grated lemon zest (optional)
Time: 2 hours
Serves: 6
Procedure
- Separate one of the eggs, set whites aside, refrigerate yolk.
- In a mixer, blend butter and sugar. Add ground almonds, rum, lemon zest, and remaining whole egg. Beat until light and fluffy.
- On a floured board, overlap all the patty shells from one of the packages to form a small mound and roll out to form a 10-inch circle. Trim edges. Place on a large, rimmed baking pan (lightly greased).
- Spread almond mixture on patty circle to within 1-inch of the edge.
- Lightly beat egg white and moisten edges of patty circle.
- Roll a second patty circle with the remaining package of shells. Place on top of the bottom circle. Press the edges together firmly to seal; flute, if desired.
- With a knife, cut top of pastry almost through to form a diamond pattern. Cover with plastic wrap and chill well, about an hour.
- Just before baking, beat the refrigerated egg yolk and brush over top of pastry.
- Heat oven to 375〬F and bake until pastry is golden brown, about 35 minutes. Let cool and serve.
