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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
Photo #6
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In a bowl, cream together butter and sugar. (Photo #1)
Stir in beaten egg and blend evenly.
Mix in almond powder and rum, in that order. (Photo #2)
Roll out each pie crust sheet to 15cm X 20cm. Using a fork, poke holes in the crust, then place the almond cream filling (#3) in the center as in the photo. (Photo #3)
Fold the horizontal edges of the crust up to meet along the top of the filling, and pinch the crust along the top to seal. Then pinch the edges of the vertical sides to seal. (Photo #4)
Place the turnovers seam side down on a paper-lined baking tray. Cut vents into the top crust with a knife, then brush with beaten egg*. (Photo #5)
(*Not included in the ingredients list.)
Bake in a preheated oven at 180 °C (365 °F) for 20 - 25 minutes until golden. (Photo #6)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
8 |
215kcal |
60 minutes |
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| frozen pie crust sheets |
2g |
| butter |
50g |
| sugar |
50g |
| whole egg |
50g |
| almond powder |
50g |
| rum |
10g |
【Preparation】
- Allow butter to soften at room temperature.
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