Banda de Almendra (Almond and Marmalade Puff Pastry Strips)

(From The Foods & Wines of Spain, by Penelope Casas, Knopf, 1982)

Thanks to a Spanish native close to the Three Points cooks, we discovered these light pastries at the same time we were experimenting with quince recipes (see Q is for Quince for more). Quince, or membrillo, is a favorite of Spanish cuisine. Try the marmalade recipe linked below.

1/2 pound puff pastry

3/4 cup quince marmalade or other fruit preserves, such as apricot

1/3 cup sliced almonds 

Powdered sugar for dusting

Prepare the puff pastry according to instructions. Roll the dough out to 1/8 inch. Cut into 4 by 1-1/2 inch strips. Bake on a cookie tray in a 425 degree oven on the upper rack, removing after 7 minutes. Spread about 1 tablespoon of preserves on each strip. Return to the oven for about 5 minutes more, until the pastries are golden. Remove and cool slightly Arrange the almonds in overlapping rows along the length of the pastry. When cool, dust with powdered sugar. 


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