And Behind the Curtain Dessert Challenge!
Can I tell you how good it is to eat again? After 2 weeks of the most ferocious sore throat I have ever endured, I am ready to experience the splendor and DELIGHT of eating again. And what a way to come back to reality than with another Dessert Challenge!
You may recall that Sheryl at Lady Behind the Curtain invited us to join her Behind the Curtain Dessert Challenge. Each month, she has picked 2 ingredients that we are supposed to develop into a dessert. Last month, we all made delicacies that contained cherries and chocolate. I can’t tell you how surprised I was to see all the different ways people integrated those 2 ingredients into recipes. Want to see what I and others made? Just click here: Cherry/Chocolate Dessert Challenge. If this sounds like fun, then join us next month, when the chosen ingredients are caramel and pretzels. The complete list can be found here: Behind the Curtain Dessert Challenge ingredient list.
Well this month is almond paste and pastry dough, and I have to say that I didn’t know where to start. I think the last time I used almond paste was 100 years ago, so I couldn’t see myself using it again in the near future. And cans of the stuff were pretty expensive at the store. So being the curious sort that I am, I researched how to make my own. Sure enough, it is super easy to make. That way, it would be fresh and I could control the amount that I wanted to have on hand. The tedious part was blanching the almonds to remove the skins. I think I predict a Zippy Tip on that one in my future!
So the final product ended up being Blueberry Almond Delight Bites–a uniquely shaped, fun little puff pastry bite with a built-in handle to pick up and snarf with…well…delight!
(Want to see all the Dessert Challenge entries? Just scroll down to the bottom of this post to see the links to some great recipes and the talented people who have created them!)
- 1 egg yolk, lightly beaten
- 1 tablespoon all-purpose flour
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons almond paste (use store-bought or make your own, using the recipe below)
- ½ cup milk
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- 2 cups fresh or frozen (and thawed) blueberries
- 2 tablespoons fresh lemon juice
- ½ of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
- 1 tablespoon milk
- 1 tablespoon coarse sugar
- For almond custard, make a paste of the egg yolk, flour, brown sugar, almond paste and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 7-10 minutes or until thick (mixture will thicken more as it cools). Pour custard into a medium bowl, then press plastic wrap directly onto its surface, to eliminate a skin. Refrigerate until ready to use.
- In a medium saucepan, combine cornstarch and sugar. Add blueberries and lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).
- Heat oven to 350˚F. Unfold the pastry sheet onto a lightly floured surface. With a sharp knife, cut dough into 16 squares. Place squares on a parchment lined baking sheet. Starting with one square, cut diagonal lines from within ½ inch of the center to each corner. Fold every other corner to the center of the square, overlapping the points, and pinch to seal. Repeat with remaining squares. Brush each with milk and sprinkle with coarse sugar. Bake in a 350˚F oven for 15 minutes, or until the pastry is golden brown.
- Remove from the oven. While still hot, push down on the center of each pastry bite with the back of a spoon to create an indentation. Transfer to a wire rack to cool. Top with almond custard, followed by blueberry topping.
- Eat delightfully.
¾ cup whole blanched almonds
¾ cup powdered sugar (sifted)
½ egg white, lightly beaten
Place almonds and ½ of the powdered sugar in a food processor or large chopper fitted with a steel blade. Process until the nuts are finely ground. The sugar helps prevent the nuts from turning into butter, but still be careful not to over-process. Add the rest of the sugar and pulse a few times to combine. Add the egg white and and continue to process until the mixture turns into a ball, which only took a few seconds for me. If it's sticky, add more powdered sugar, a little at a time. Use at once or wrap in plastic wrap and store in the refrigerator for up to 3 months. Or put wrapped almond paste in a sealed bag and freeze for up to 6 months. Makes about 1¼ cups
Watch video here:
Having troubles seeing the video? Watch it here: Blueberry Almond Delight Bites
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These look beautiful and delicious! I’m impressed that you made your own almond paste, too!
Thanks Mamamia, if was another fun Dessert Challenge!
What adorable little twists! They must taste heavenly…blueberries and almond paste…wonderful combo!!
Thanks, Kate!
I love the pinwheel shape. It makes them look extra special.
Thanks Tammi. They do look fancy, but they’re so easy to make!
Sooo jazzy and gourmet, Sherry! My toque chef’s hat is off to you for your lovely almond custard and blueberry topping.
I didn’t even think about making my own almond paste for the Ninja Baker’s Petite Almond Puffs=)
Bravo, Sherry!
Thank you Ninja Baker. I couldn’t believe how easy it was to make the paste!
What a great recipe! Thanks so much for participating in Behind The Curtain Dessert Challenge. I’ll see you again next month with Caramel and Pretzels! YUM! ~Sheryl @ Lady Behind The Curtain~
Thank YOU for coming up with such a fabulous idea Sheryl!
so pretty and what an assortment of dishes. andi
Thanks, Andi!
These little bites definitely do sound delightful!! Love that you made your own almond paste. I did as well and I was pleasantly surprised by just how very easy it was to do and how much better it tasted. Love these beautiful pinwheels and the pairing of blueberries with the almond. Lovely!
Thanks so much Kate. It is amazing how easy the almond paste was to make, wasn’t it? Plus, it was nice to make a smaller portion, rather than buying the whole can.
Blueberry and almond what an excellent combination. You bites look terrific. Thanks for sharing them with us on foodie friday.
Thank you for hosting each week, Diane!
Oh my. Your desserts look amazing! I’d love to have you come and share at Super Saturday Show & Tell today 🙂 http://www.whatscookingwithruthie.com xoxo~ Ruthie
Thanks for the invite, Ruthie. I just linked up!
These look amazing! Thank you for sharing at our Pinteresting Party!
Thanks for such a fabulous party, Lauren!
These look so good…might have to try them as an appetizer for Easter dinner! I’m going to be pinning this…I’m visiting from the Think Pink Link Party. Come by and say hi at my blog sometime! http://www.linleyhouse.com
Thanks Sarah, let me know how they turn out!
This looks so yummy. Thanks for sharing on Foodie Friends Friday and I hope you will join us this coming week.
Thanks for such a fabulous party, Marlys!
These are so pretty and elegant. Even with homemade almond paste they sound easy. But most importantly, they look yummy!
Yeah, the almond paste was a cinch, and it’s amazing how elegant they look, but SO easy to whip up. Thanks for stopping by Kevin!
Beautiful job! They look wonderful!
Thanks so much Kate!
I love blueberry and almonds! You make these look so easy.
They ARE easy, Audrey! Thanks so much!
Yummy!
Thanks Linda!
These are super cute!!! Thanks for sharing with Simple Supper Tuesday :o)
Thanks for such a fabulous party, Cindy!
Thanks for Sharing at Show Me Your Plaid Monday’s!
Thanks for such a fabulous party, Chandra!
these are beautiful. And I can just imagine the taste being so delicate….
You are a true kitchen artist!
hugs x
Crystelle
Crystelle Boutique
Thank you for your very kind remarks, Crystelle!
These look amazing! I love almond and right now the blueberries look amazing! These are a wonderful presentation and I’m sure they taste amazing! Thank you for sharing this fabulous recipe. I am pinning right now!
Thanks for your very kind remarks, Krista. If you try them, let me know how they turn out!
Too pretty to eat! 🙂
Aw thanks, Melanie. Somehow they managed to get snarfed up anyway!
Can I just say YUM! Thanks for sharing at my Twirl & Take a Bow Party! Have a great week.
Leslie
Thanks for such a fabulous party, Leslie!
These are so pretty and dainty! I love how colorful they are and I imagine they are tasty, too! They’d be perfect for a little tea party.
Thanks Laurie! They actually are quite delicious with tea.
I love almond crust – sounds really good paired with blueberries. Thank you for linking up at Fluster’s Creative Muster. Hope to see you next week!
Robin @ Fluster Buster
Thanks for such a fabulous party, Robin!
Those look beautiful! And yummy, too!
Thank you so much, Bethany!
The pinwheels look delicious! 🙂
Thank you Megan!
Wow, these look so beautiful and delicious! I love it. Just pinned. 🙂
Thank you so much for sharing at A Bouquet of Talent! So thrilled you shared with us! Happy Friday!! YAY!! 🙂
hugs
Kathy
Thank YOU so much for hosting!
WHOA….these look amazing. You really did GOOD on this challenge.
Must make these soon..
Over from Helen’s.
Hi BJ, thanks for your kind compliments! If you make them, let me know how they turn out. Have a great weekend!
Thanks for linking up at the Create & Inspire Party last week! Tonight we’re featuring YOU! Would love to have you back to link up something new! xo, Kimberly
That is awesome! I am so flattered. Thank you so much, Kimberly. Have a great weekend!
Just stopping by to let you know you were featured on Super Saturday Show & Tell today… come grab a button! http://www.whatscookingwithruthie.com 🙂 Thanks for sharing and have a wonderful weekend. xoxo~ Ruthie
Thanks so much for including me in your features! I am so flattered. Thanks for hosting, and have a great week!
What a lovely presentation for your Delight Bites! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank YOU for hosting, Miz Helen!
Just stopping back by to let you know that I featured your Blueberry Almond Delight Bites at Pick of the Bunch this week. Thank you again for sharing with us! 🙂
Kathy
Thanks Kathy, you’re the greatest!
How pretty. I’ve got to try my hand at pinwheel cookies. Thanks for sharing these at Two Cup Tuesday at Pint Sized Baker.
Thanks for having such a fabulous party, Karyn!
Want. NOW. Loving the blueberry and almond cream! Thanks for sharing at Wicked Good Wednesdays!
Thanks for hosting, Rachel!
These are adorable. I love the shape and the combo of almonds and blueberries is fantastic. Thanks for sharing on Thursdays Treasures.
Thanks for hosting, Christie!
Sharing your blog/recipe for the blueberry bites – they look awesome!
Rock on with the blueberries!!! 🙂
Bless your heart, thank you! And yes, blueberries totally rock!