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Dutch Almond Paste Wreath

17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
eggwash (1 egg and 1 tablespoon water)

1 1/2 cups whole blanched almonds
1 2/3 cups confectioners sugar
1/4 cup egg whites
1 tsp. lemon zest

Roll out pastry to a sheet of 1/8 inch thickness. Set aside

In a food processor, grind the almonds into a fine powder,
approximately 2 minutes. Add the confectioners sugar, and lemon
zest and blend well. Transfer the mixture to a large bowl and
with a wooden spoon blend in the egg whites until smooth. On a flat
surface lightly dusted with confectioners sugar, roll out the almond
paste into a 12" long x 1" round

log. Wrap in parchment paper and refrigerate for 1 hour.

When rested, cut the log in two. On a smooth clean surface, roll
out each piece to double its length, approximately 20 inches.
Refrigerate until ready to bake. You can store in a closed container
in the refrigerator for one week.

Makes approximately 1 pound.

Preheat oven to 400F. Roll out 1 puff pastry sheet to 12-inch square
on lightly floured surface. Cut into strips of approx. 2 inches.
Lay a roll of the almond paste one inch from

the bottom of the pastry. Roll dough around the almond paste and
seal with eggwash.

Put seam side down on a grease cooky sheet or greased parchment
paper. With a pastry brush, cover top with egg-wash. Form into a
wreath or letters i.e. M or other letters to your taste. Bake in
350 F oven until top is lightly browned and pastry is nicely puffed.
Cool completely before serving. For Christmas wreath, decorate
with red and green candies cherries and some powdered sugar. Note:
Left over pastry can be crisped in a 200 F for a few minutes.

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