Crispy golden pastry topped with a gooey blondie and a decadent peanut butter frangipane center, all topped with almonds. A delightful dessert that combines rich flavors and textures, perfect for peanut butter lovers.
1: Place 1 sheet of puff pastry on a baking tray with parchment paper, place another parchment paper on top and a baking tray.
2: Bake at 200°C for 15 minutes or until golden. Once cooled completely, trim the edges to fit a 23x23cm baking tray.
3: Brown the butter in a saucepan for 5-10 minutes, stirring continuously until you get brown specs. Cool completely, then transfer to a bowl and add the eggs, sugars, and vanilla.
4: Add flour and baking powder to the butter mixture, then set aside.
5: Make the peanut frangipane by mixing all ingredients together in a bowl.
6: Assemble by placing the puff pastry into the baking tray, topping with half the blondie mixture, adding frangipane, the rest of the blondie mixture, and topped with almonds.
7: Bake at 170°C for 35 minutes. Once cool, dust with icing sugar.
