Parisian Puff Pastry Almond Cake
A two minute stroll in Paris and a delicious inspired dessert.
1 stick butter, room temperature
1/2 cup sugar
3 egg yolks
1 cup finely ground almonds
1 tablespoon Cognac
1/4 teaspoon almond extract
1 pound frozen puff pastry sheets, thawed
2/3 cup semi-sweet chocolate chips
2 tablespoons milk
Raspberries for garnish
Preheat oven to 425 degrees F. Make filling: In a medium bowl, beat together butter and sugar with an electric mixture until light and creamy. Mix in yolks, one at a time. Add almonds, Cognac and extract and blend well.
Prepare pastry: Sprinkle some flour on the counter, place pastry on top, dust top with flour and roll out to a rectangle that will fit on a baking sheet. Roll it up on the rolling pin and transfer to an ungreased baking sheet. Spread almond filling evenly on top, leaving a little edge. Sprinkle with chocolate chips. Roll out second sheet of pastry as before and place on top. Crimp edges closed with a fork. In a small bowl, beat together egg and milk and brush on entire surface of cake. Cut several diagional slits in top with a small, sharp knife. Bake 25-30 minutes or until golden brown. Allow to cool slightly before removing to a pretty plate. Decorate with raspberries. Serves 10.