Quote:
Originally Posted by JP10
@chassis the wife gave it her best shot at the Kings Cake. The almond filling started to overflow on the bake, not sure what caused that. Regardless it tasted great, just didn't turn out as aesthetically pleasing as your rendition lol.
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Looks great! Flavor is important, sound like it worked out.
Next time try a bit less almond filling, and be sure to seal the layers of pastry well using egg wash. Refrigerating the assembled pastry before baking also helps. Everything will be set and firm. In the oven the crust sets and edges seal quickly with the heat, keeping the filling in place.