Almond Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the pastry
- 400 grams Pastry flour
- 1 packet Dry yeast
- 1 pinch salt
- 50 grams sugar
- 150 milliliters lukewarm milk
- 60 grams softened butter
- 2 eggs
- For the topping
- 100 grams Marzipan
- 3 Tbsps Rum
- 50 grams chopped almonds
- 50 grams raisins
- 50 grams Candied lemon (Diced)
- 50 grams candied orange (Diced)
- 1 egg yolk
- 1 Tbsp milk
- 100 grams Apricot jam
- For the crumble
- 125 grams butter
- 200 grams Pastry flour
- 60 grams sugar
- 1 packet Vanilla sugar
Preparation steps
For the pastry: Mix flour with yeast in a bowl. Add salt, sugar, milk, butter and eggs and mix with the dough attachment of the hand mixer until smooth. Cover and let rise for about 30 minutes in a warm place.
For the topping: Combine marzipan with rum.
For the crumble: Combine flour with sugar and vanilla sugar, add butter flakes and process until crumbly.
Roll out pastry on a floured surface until about 3-4 mm thick (approximately 1/6 inch) into a rectangle. Brush with marzipan mixture. Sprinkle with almonds, raisins, candied peel and press them in gently. Roll up and cut into approximately 1.5 cm slices (approximately 1/2 inch).
Arrange slices on a lined with baking paper baking sheet. Whisk egg yolk with milk and brush pastry with the mixture. Sprinkle with crumble and bake in preheated oven at 200°C (gas mark 3-4, fan oven 180°C) (approximately 400°F) for about 20-25 minutes.
Remove from the oven and cool slightly. Heat apricot jam and strain through a sieve, brush roulades with the mixture and serve.
