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Categories:
almond filling almond meal apricot jam milk honey ground cloves lemon zested pastry butter heavy cream vanilla sugar flour sugar
Viewed: 4 - Published at: 4 years agoIngredients
- almond filling
- 1/2 cup almond meal
- 2/3 cup apricot jam
- 2 ounces milk chocolate grated
- 2 tablespoons honey
- 1/2 teaspoon ground cloves
- 1 lemon zested
- pastry dough
- 1/2 cup unsalted butter softened
- 1 1/4 cups heavy cream
- 1 tablespoon vanilla sugar
- 3 cups self rising flour sifted
- granulated sugar to coat
Method
- Preheat oven to 350°F. Line 2 baking trays with parchment paper.
- To make the almond filling, combine all ingredients and mix until combined. Roll into small 64 small logs, cover and set aside.
- To make the pastry dough, beat butter, heavy cream and vanilla sugar until creamy. Mix in flour until combined. Knead on a floured surface for 1-2 mins, until smooth and shiny. Cover with plastic wrap and set aside for 15 mins.
- Roll dough out thinly on a floured surface into 8 - 9 inch discs. Cut each disc into 8 wedges. Place almond logs on wide ends of wedges. Carefully roll up towards points to enclose filling. Press down lightly to seal. Transfer to prepared trays and bake for 8-10 mins. While still hot, coat rolls in sugar then transfer to a wire rack to cool.
