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
- Preheat oven to 350u0b0F. 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.
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)