This dish for baked puff pastry topped almond tea is a traditional Chinese treat. You can never go wrong with Almond Tea in the cold.
I despise being shivered all the time. The chilly weather drives me bonkers, so I’ve finally admitted it: I hate it.
Maybe it’s in my genetic makeup, but I’m terrified of chilly weather. Because of the cold weather and all of the layers of clothing (fleece and wool), I end up looking and feeling like an old fogey in the winter!
Temperatures of 80 degrees Fahrenheit and 80% humidity are my ideal living conditions. For the most part, humidity makes me look dull and lifeless; yet, I find that when it’s humid, my skin appears dewy and glossy.
That is not the point of my ramblings…
As a result, when it comes to holiday cooking, I only consider dishes that warm the stomach. This almond tea with baked puff pastry has been an incredible lifesaver, especially during the cold mornings and evenings.
From a local Chinese restaurant, I learned how to make almond tea. Even though it appears complicated, making this almond tea with baked puff pastry () from store-bought items including puff pastry sheets, almond powder, and canned ginkgo nuts is fairly simple.
Puff pastry, almond tea, and a magazine or newspaper make for a perfect afternoon snack. My first thought is that the cold weather may possibly be enjoyable.
Each serving of this recipe has only 176 calories.
- 10 ginkgo nuts in a can
- 5 tablespoons of sweetened almond powder
- 1 teaspoon of honey
- 1 cup of water
- 1 puff pastry sheet
- Preheat oven to 400°F.
- Using 14 cup of water, bring almond powder, ginkgo nuts, and honey to a boil and stir until smooth and creamy. Set aside after you’ve thoroughly mixed everything together.
- Make two soufflé servings with an equal amount of boiled almond tea. Puff pastry squares should be placed on top of the soufflé plates. Puff pastry squares should be stretched to fit the dish opening snugly.
- Puff pastry should be golden brown after baking for 12-15 minutes. Serve warm.