Nut or Almond Ring

  1. Roll out the pastry to a rectangle 14X18 in.
  2. (35X45cm)
  3. FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula.
  4. Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet.
  5. Brush with the egg yolk and make regular cuts in the surface 1/4 inch ( 1/2 cm) deep.
  6. OVEN: moderately hot BAKING TIME: about 20 minutes

pastry, hazelnuts, sugar, baking, almond, egg whites, egg yolks, water, egg yolks, milk

Taken from recipeland.com/recipe/v/nut-or-almond-ring-47834 (may not work)

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