Almond Roulades
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 226 kcal | (11 %) | ||
| Protein | 4.2 g | (4 %) | ||
| Fat | 9.6 g | (8 %) | ||
| Carbohydrates | 30 g | (20 %) |
Ingredients
- For the pastry
- 400 grams
- 1 packet
- 1 pinch
- 50 grams
- 150 milliliters
lukewarm Milk
- 60 grams
softened Butter
- 2
- For the topping
- 100 grams
- 3 tablespoons
- 50 grams
chopped almonds
- 50 grams
- 50 grams
Candied lemon (Diced)
- 50 grams
Candied orange (Diced)
- 1
- 1 tablespoon
- 100 grams
- For the crumble
- 125 grams
- 200 grams
- 60 grams
- 1 packet
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.
