PUFF PASTRY COOKIES WITH ROSE AND ALMOND PASTE FILLING
Rose scent make me think of old ladies, I know it is a stereotyped image but I can’t help it. You know the Miss Marple type of old lady, especially the Miss Marple played by Joan Hickson, she is my favourite in the part.
When we moved here I was full of garden entusiasm and energy so I planted a lot of sweet smelling roses something I am very happy for every spring and summer. Old-fashioned roses are soothing for my soul and to be able to put your nose in the middle of one and inhale the perfume is a wonderful experience. I unconsciously close my eyes and try to feel all the fragrances notes. oh oh, I am getting carried away here. Anyway, I like rose scent very much and I like it in food too and I have a daughter who likes it as well so I made these cookies if you can call something made with puff pastry cookies, maybe not but I do it anyway. Almonds and rose is a perfect combination and I think I will use this rose-almond paste in other pastries and cakes.
PUFF PASTRY COOKIES WITH ROSE AND ALMOND PASTE FILLING
15-20 cookies
150 g/5,3 oz blanched almonds
75 g/ 2,6 oz sugar
25-30 drops rose oil, make sure it is edible
water
puff pastry ready to roll in rectangle(s)
1 egg
sugar to sprinkle
- Put amonds and sugar in a blender or food processor and run it until the two have become one, i.e. it has become a fine grained paste.
- Add the rose oil and mix well. If the almond paste doesn’t hold together well, add one teaspoon at a time until you have a soft but not too soft paste.
- Roll the puff pastry rectangle into a tight roll and cut it into 1 cm/0,4 in thick slices.
- Tkae a rolling pin and roll out each slice to a very thinn circle or oval.
- Put about 1 tsp of almond paste in the middle, brush the edges with a little water and fold the circles over and press down the edges. Eventually cut around the edges to make the cookies better looking.
- Brush the cookies with whisked egg and sprinkle each with a little sugar.
- Bake in a pre-heated oven (200°C/390°F) for 10-15 minutes or until they are golden.
- Leave to cool before eating.
Be careful with this recipe. Rose oil, 25-30 drops, if the rose oil is pure, will be way too much by many multiples. Maybe rose water would be a better solution?