Almond Pastry Rolls
Badam Rolls
I brought this recipe from Sweden in mid-ninety seventies. A friend called Lillian, whom we visited regularly while there, used to make them often.
These are easy to make and very nice with tea or coffee. You don't have to make the pastry. In the pictures here, I have used ready rolled puff pastry. You can try other fillings too, let your imagination go wild!
Ingredients
- For the pastry
- 200 gm. butter
- 250 gm. flour
- 45 gm. castor sugar
- 1 egg yellow
- Very little water to make dough
- For the filling
- 100 gm. caster sugar or sweetener
- 100 gm. chopped almonds (or cashews)
- 1 egg white
- A few drops of almond essence
- 1 tsp. water, if required
- Icing (optional)
- 2 tbsp. caster or ground sugar
- 1 tbsp. orange juice
Instructions
- Making pastry
- Place all pastry ingredients, except water, in a bowl and mix well. Food processor can be used.
- If necessary, add water, 1 tsp. at a time, to make a firm dough. Keep aside in the fridge for an hour.
- Stuffing
- Mix all stuffing ingredients in a bowl. If necessary, use a little water to bind the ingredients together. Usually, egg white is enough for this.
- Making rolls
- Roll the pastry out into a large oblong, like a large sausage roll pastry. Or use ready rolled pastry, as shown in pictures here.
- Place the stuffing all along its centre lengthways, like you were making a sausage roll.
- First roll one edge over the filling and Brush a little water on the edge. t
- Now fold the other edge over the first edge, overlapping, to make a long sausage roll.
- Press lightly to seal.
- Make a few slashes along the top at regular intervals, as shown. This will help the steam to escape.
- Place on a lined baking tray with the overlapping edge down, and bake at 175 C or 350 F for 8-10 minutes. Oven times vary so keep an eye to avoid overcooking.
- Allow to cool.
- Icing
- Ice with a mixture of caster sugar and orange juice (optional). I don't use icing.
- Cut into serving size portions of your choice, using a sharp knife.