Stephen Ceideburg
1 1/3 c Hazelnuts
3 tb Unsalted butter, softened
1/2 c Granulated sugar
1 Egg yolk
1 tb Finely shredded orange zest
2 tb Grand Marnier
17 1/4 oz Frozen puff pastry dough,
-thawed
1 Dried bean
1 Egg, beaten
1 tb Powdered sugar
Toast hazelnuts on baking sheet at 350 degrees for 10 minutes. Cool and
then rub in a tea towel to remove skins. Finely grind nuts in food
processor. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium to high
speed until light and fluffy. Add egg yolk and beat until well-blended.
Gradually add nuts and mix on low to medium speed. Stir in orange zest and
Grand Marnier. Set aside.
On a lightly floured surface, roll out 1 sheet of puff pastry slightly to
remove crease. Trim to an 8-inch circle and place on a greased baking
sheet. Heap nut filling over pastry in dome shape, leaving 1-inch border.
Hide bean in filling.
Roll out remaining pastry as above and trim to a 10-inch circle. Brush edge
of bottom pastry with beaten egg. Cover with second circle of dough and
tuck edges under. Press to seal tightly. Crimp edges. For a glossy crust,
brush top with beaten egg. Chill cake at least 30 minutes.
Preheat oven to 375 degrees.
With a small sharp knife, score cake in eighths, radiating from top and
center to within 1 inch of edge. Brush again with beaten egg. Bake about 30
minutes, or until golden. Cool on wire rack. Dust with powdered sugar.
From the Oregonian FOODday, 1/5/93.
Yields
8 Servings