Almond Milk Bake

I noticed there is lots of almond milk for sale in the super markets lately.  Unfortunately, those store-bought almond milk tastes nothing like this one here.  It’s sweet, thick, and creamy,  and the puff pastry makes the elegant touch.  Almond has the medicinal value of soothing the throat.  This almond milk is the perfect drink in this annoying allergy season!!!

A Ingredients

Ginkgo nuts                            1 package

Water                                      1 cup

Sugar                                      3 tablespoon

B Ingredients

Almond milk powder               6 tablespoon

Dry milk powder                      3 tablespoon

Sugar                                         1 tablespoon

Water                                        2 cups

C Ingredients

Puff pastry, cut out          2 pieces

Egg                                 1 piece

Water                             1 tablespoon

Sliced almond                 1 tablespoon

Directions:

1. Put all A ingredients in a small soup pot, bring to a boil and turn the heat down to low, cook about 10 minutes, drain and set aside. 

2. Preheat oven to 400°F. Bring B ingredients in a small sauce pan to a boil, add the Ginkgo nuts, cook an additional 2-3 minutes. 

3. Beat the C ingredient egg and water together to create an egg wash.  Pour the almond milk into soup bowl, brush the egg wash onto the rims of the soup bowls, place the puff pastry cut out onto the soup bowl, brush more egg wash onto the puff pastry, sprinkle with sliced almond. 

4. Bake at a 400°F oven for about 14-15 minutes, serve hot. 

Servings: 2