Spiral Glazed Pastry with Marzipan and Almonds

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Spiral Glazed Pastry with Marzipan and Almonds
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Difficulty:
advanced
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in

Ingredients

for
25
For the puff pastry
35 grams Yeast
¼ liter cold milk
500 grams Pastry flour
50 grams butter
50 grams sugar
½ teaspoon salt
2 egg yolks
220 grams butter
40 grams Pastry flour
1 egg yolk (for brushing)
For the filling
150 grams Marzipan
90 grams grated, toasted almonds
½ teaspoon cinnamon
3 teaspoons grated Orange peel
2 centiliters Rum
2 egg whites
also
Apricot jam
Rum fondant (from a package)
How healthy are the main ingredients?
almondsugarsaltcinnamon

Preparation steps

1.

Stir yeast and 3-4 tablespoons cold milk until dissolved and stir in remaining milk. Sift flour over milk and stir and mix in softened butter, sugar, salt and egg yolks until dough is smooth and elastic. Cover and refrigerate overnight.

2.

On floured surface, place butter over puff pastry and roll out into a rectangle, about 20 x 30 cm (approximately 8 x 12 inches). Roll out a second rectangle, about 32 x 42 cm (approximately 13 x 16 inches). Place butter over one half of dough and brush edges with egg yolk and fold the second half of dough over it. Hold down edge and roll out again and let rest and then repeat steps three times. 

3.

For the filling, mix marzipan, ground almonds, cinnamon, orange peel, rum and egg.

4.

Roll out the puff pastry into a sheet about 110 x 36 cm (approximately 44 x 14 inches). Spread filling over 2/3 of dough and leave a wide strip, about 12 cm (approximately 5 inches)on one side and leaving a strip about 1 cm (approximately 1/3 inch) on the other side. Brush plain dough with egg yolk. Fold the 5 inch strip in half and then fold over stuffing. Cut filled dough into 4 cm (approximately 1 inch) wide strips and these cut with the pastry cutter lengthwise in middle. Starting at opposite ends, roll up, so that two spirals meet in the middle. Place evenly on baking sheet lined with parchment paper and bake for about 20 minutes. Remove from oven and brush with egg and bake 15-18 minutes at 220°C (approximately 425°F). Brush with warmed apricot jam and glaze with icing, according to package instructions. 

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