Almond Pastry Rolls
I brought this recipe from Sweden in mid-ninety seventies. A friend called Lillian, whom we visited regularly, used to make them often. These are easy to make and very nice with tea or coffee.
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
2 tbs. caster sugar
1 tbs. orange juice
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.
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.
Roll the pastry out into a large oblong, like a large sausage roll pastry.
Place the stuffing all along its centre lengthways, like you were making a sausage roll.
First roll one edge over the filling and then the other edge over the first edge, to make a long sausage roll.
Press lightly to seal.
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.
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.