Almond Breakfast Rolls

• None None Almond Filling
• 1/2 cup almond meal
• 2/3 cup apricot jam
• 2 oz milk chocolate, grated
• 2 tbsp honey
• 1/2 tsp ground cloves
• 1 None lemon, zested
• None None Pastry Dough
• 1/2 cup unsalted butter, softened
• 1 1/4 cups heavy cream
• 1 tbsp vanilla sugar
• 3 cups self-rising flour, sifted
• None None granulated sugar, to coat

1. Preheat oven to 350u0b0F. Line 2 baking trays with parchment paper.
2. To make the almond filling, combine all ingredients and mix until combined. Roll into small 64 small logs, cover and set aside.
3. 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.
4. 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.

almond filling, almond meal, apricot jam, milk chocolate, honey, ground cloves, lemon, pastry dough, unsalted butter, heavy cream, vanilla sugar, flour, sugar

Taken from recipes-plus.com/api/v2.0/recipes/26328 (may not work)