Petits pithiviers

MAKES 24

3 sheets ready-rolled puff pastry

1 egg, lightly beaten

ALMOND FILLING

40 g (1½ oz) butter, softened

40 g (1½ oz/¹/₃ cup) icing (confectioners’) sugar

1 egg yolk

70 g (2½ oz/²/₃ cup) ground almonds

1 teaspoon finely grated orange zest

few drops of natural almond extract

1  Lightly grease two baking trays.

2  To make the almond filling, cream the butter and sugar with electric beaters until pale and fluffy. Add the egg yolk and beat well. Stir in the ground almonds, orange zest and almond extract.

3  Lay the puff pastry on a work surface and cut into 48 rounds with a 5 cm (2 inch) cutter. Place about 1½ teaspoons of the almond filling on half the rounds, leaving a 5 mm (¼ inch) border. Brush the border with the beaten egg. Put the remaining pastry rounds over the filling and press the edges firmly to seal. Transfer to the prepared trays and refrigerate for 30 minutes.

4  Preheat the oven to 210°C (415°F/Gas 6–7).

5  With a blunt-edged knife, gently press up the pastry edges at intervals. Carefully score the pastry tops into wedges, then brush with the remaining beaten egg.

6  Bake for 10 minutes, or until lightly golden.