Solo Brand Pastry filling
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Solo Brand Pastry filling
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When I was a kid my Mom would make a round pastry using Solo brand filling. It was almond filling and the recipe was on the back of the can. Does anyone have this recipe? I would love to make this ag
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Solo Brand Pastry filling

posted at 1/16/2011 9:25 AM EST
Posts: 8
First: 10/10/2010
Last: 1/28/2011

When I was a kid my Mom would make a round pastry using Solo brand filling. It was almond filling and the recipe was on the back of the can. Does anyone have this recipe? I would love to make this again. Thanks

Re: Solo Brand Pastry filling

posted at 1/16/2011 10:30 AM EST
Posts: 3411
First: 10/6/2010
Last: 4/24/2014
Rhonda have you tried going to the Solo website?  I ripped off the  labels on my 2 cans of almond paste and the only recipes are for Macaroons and an Almond Twist.  Is the one you are talking about done with a puff pastry?
Pretty sure the filling is:
1/3 Cup butter
1/3 Cup sugar
1 egg
1/4 tsp almond extract
1/2 Cup almond paste
Cream together the butter and sugar.  Add the egg, extract and almond paste.  Beat until smooth.

I would shape the packaged puff pastry into a circle, spread the filling on the pastry, top with the second pastry and seal the edges. 
Bake as directed.

If I come across any other recipe I will post it as well.  Hope this helps.

Re: Solo Brand Pastry filling

posted at 1/18/2011 4:57 PM EST
Posts: 8
First: 10/10/2010
Last: 1/28/2011
Thanks Nikki, I went to the web site and they called it a Almond Kringle. I hope it's the same recipe. I thought it would be under Pastry. I can't wait to make it.

Re: Solo Brand Pastry filling

posted at 1/18/2011 5:22 PM EST
Posts: 3411
First: 10/6/2010
Last: 4/24/2014
I love most things with an almond filling or almond flavor.  A while back I posted a Cranberry Almond Pound Cake that is out of this world.  If you want the recipe I can post it for you or since the Swapped Recipes are back it should be there.
Good luck and have fun re creating your "almond memory".

Re: Solo Brand Pastry filling

posted at 1/19/2011 7:40 AM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
Hey Nikki -- try these............
CRISP AND CHEWY ALMOND CONFECTION
1 pkg (7 oz) almond paste
1 egg white
2 tblsp sugar
2 tblsp flour
1/8 tsp almond extract
1/4 cup finrly  chopped candied orange peel
3/4 to 1 cup sliced almonds
Powdered sugar
Crumble the almond paste into small pieces into the large bowl of mixer.
Beat on low speed until workable.  Add egg white. sugar, flour and almond
extract.  Beat until well blended.  Stir in candied orange peel.

Pile sliced almonds on a piece of waxed paper. Drop a teaspoon of the
almond paste mixture into the almond slices and roll to form  an almond
coated ball.  Repeat with remaining dough, placing balls about 1 1/2 - 2 inches
apart on greased and floured cookie sheets.
Bake in a pre-heated 325 degree oven until almonds are golden - 20 to
25 minutes.  Cool briefly on sheet, transfer to wire rack to cool completely.
Dust lightly with powdered sugar.   Store airtight.
Makes about 2 dozen

I made these years and years ago then forgot they existed.  Just found the yellowed slip of a page from
April, 1980  Sunset magazine

Re: Solo Brand Pastry filling

posted at 1/19/2011 8:47 AM EST
Posts: 3411
First: 10/6/2010
Last: 4/24/2014
In Response to Re: Solo Brand Pastry filling:
Hey Nikki -- try these............ CRISP AND CHEWY ALMOND CONFECTION 1 pkg (7 oz) almond paste 1 egg white 2 tblsp sugar 2 tblsp flour 1/8 tsp almond extract 1/4 cup finrly  chopped candied orange peel 3/4 to 1 cup sliced almonds Powdered sugar Crumble the almond paste into small pieces into the large bowl of mixer. Beat on low speed until workable.  Add egg white. sugar, flour and almond extract.  Beat until well blended.  Stir in candied orange peel. Pile sliced almonds on a piece of waxed paper. Drop a teaspoon of the almond paste mixture into the almond slices and roll to form  an almond coated ball.  Repeat with remaining dough, placing balls about 1 1/2 - 2 inches apart on greased and floured cookie sheets. Bake in a pre-heated 325 degree oven until almonds are golden - 20 to 25 minutes.  Cool briefly on sheet, transfer to wire rack to cool completely. Dust lightly with powdered sugar.   Store airtight. Makes about 2 dozen I made these years and years ago then forgot they existed.  Just found the yellowed slip of a page from April, 1980  Sunset magazine
Posted by Nancy G

I am not a fan of candied orange peel.  Does anyone have any suggestions as to what I can substitute?  I wonder if I could just use a 1/4 cup of ground almonds. OH, finely chopped dried apricots just might do it....what do you think? 
Open to all suggestions. 

Re: Solo Brand Pastry filling

posted at 1/19/2011 9:18 AM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
Nikki  -  I am almost certain dried apricots would work ... and be Better!
Iv'e added that note to my recipe file.... Thanks

Some day do try this recipe (with your addition/change)  It's REALLY good and it's very pretty.
IMHO it's too expensive to make very often but it sure is good.

Re: Solo Brand Pastry filling

posted at 1/28/2011 7:39 PM EST
Posts: 8
First: 10/10/2010
Last: 1/28/2011
In Response to Re: Solo Brand Pastry filling:
I love most things with an almond filling or almond flavor.  A while back I posted a Cranberry Almond Pound Cake that is out of this world.  If you want the recipe I can post it for you or since the Swapped Recipes are back it should be there. Good luck and have fun re creating your "almond memory".
Posted by nikki p


I would love to have your recipe for the cranberry almond pound cake. Thanks Nikki

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