French · Dessert
Sweet Almond Pastry Roll
A rough-puff pastry log rolled around a soft almond cream filling, baked until the layers shatter and the almond cream turns fragrant and golden, then finished with flaked almonds and a dusting of sugar.
$1
35 minsPrep
20 minsCook
120 minsTotal
HardLevel
Nutrition per serving
418Calories
6.7gProtein
31.6gFat
28.8gCarbs
10.8gSugar
2.2gFiber
379mgSodium
123mgChol
15.2gSat Fat
150mgPotassium
58mgCalcium
1.6mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sauternes Wine
local
Café au Lait
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make a rough puff dough
rub half the cold cubed butter into the flour and salt, then add cold water and bring together into a shaggy dough; chill 20 minutes.
2
Roll the dough into a rectangle, dot with the remaining cold butter, fold into thirds like a letter, turn 90 degrees and roll out again; repeat this fold-and-roll twice more, chilling 15 minutes between turns, to build the laminated layers.
3
Wrap the laminated dough and chill for a final 30 minutes so the butter firms before shaping.
4
Beat the softened butter for the filling with the sugar until creamy, then mix in the almond flour, beaten egg yolk and vanilla extract to form a smooth almond cream.
5
Roll the chilled dough into a single rectangle about 20cm by 12cm, spread the almond cream evenly over the surface leaving a 1cm border, then roll it up tightly from the long edge into a log.
6
Slice the log in half to form two pastry rolls, place seam-side down on a lined baking sheet, brush with the beaten egg wash and scatter the flaked almonds on top.
7
Bake at 200°C (390°F) for 20 minutes until deeply golden and the layers have visibly puffed and separated.
8
Cool on a wire rack for 10 minutes, dust with the reserved sugar, and serve while still faintly warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour
- 45g45g Butter, cold, cubed, for lamination
- 1g1g Salt
- 18g18g Water, cold
- 22g22g Almond Flour
- 16g16g Sugar White
- 10g10g Butter, softened, for almond filling
- 9g9g Egg Yolk, beaten, for almond cream
- 2g2g Vanilla Extract
- 8g8g Egg, beaten, for egg wash
- 8g8g Almond, flaked, scattered on top before baking
- 4g4g Sugar White, for dusting the baked roll, 1
