Recipe by Daniele Foti-Cuzzola
These delicious, yet simple almond cream filled pastries originated in France and are named after the triangular shaped hats traditionally worn by Jesuits. Jésuites were traditionally made to celebrate the feast day of notable Jesuit saints, but have since become a staple dessert in French patisseries that are enjoyed all year round.
- 3 sheets of Puff Pastry thawed
Frangipane Almond Cream
- ¼ cup butter, softened
- ¼ cup sugar
- ¼ cup ground almonds
- 1 egg
- 2 egg yolks
- 2 teaspoons of Amaretto liquor or vanilla essence
- 1 Egg White
- 2 Teaspoons of Icing Sugar
- 1 cup of slivered almonds
Preheat the oven to 200°C and line a baking tray with non-stick baking paper. In a bowl cream butter and sugar. Add grounded almonds and whisk well until light. Beat in egg and egg yolks. Add Amaretto and mix together. Refrigerate until needed.
Peel layers of puff pastry apart and cut into even triangles. Dip pastry brush in water and moisten the tops of the pastry triangles.
Spoon Frangipane Almond Cream onto the centre of the triangle and carefully place another triangle, wet side down on top of the one with the filling. Trim away any dough that overlaps and press around edges to seal.
Place onto baking tray and continue with the remaining triangles.
In a small bowl, whisk the egg white and icing sugar together. Brush on top of each pastry and sprinkle slithered almonds on top. Bake the Jésuites for 8 to 10 minutes until the pastries are golden and puffy.
Remove from baking tray and dust with icing sugar before serving.