Mamta's Kitchen

Almond Pastry Rolls

Badam Rolls

Mamta Gupta

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

  • Icing (optional)

  • 2 tbs. caster sugar

  • 1 tbs. orange juice


  1. Making pastry

  2. Place all pastry ingredients, except water, in a bowl and mix well. Food processor can be used.

  3. If necessary, add water, 1 tsp. at a time, to make a firm dough. Keep aside in the fridge for an hour.

  4. Stuffing

  5. 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.

  6. Making rolls

  7. Roll the pastry out into a large oblong, like a large sausage roll pastry.

  8. Place the stuffing all along its centre lengthways, like you were making a sausage roll.

  9. First roll one edge over the filling and then the other edge over the first edge, to make a long sausage roll.

  10. Press lightly to seal.

  11. 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.

  12. Allow to cool.

  13. Ice with a mixture of caster sugar and orange juice (optional). I don't use icing.

  14. Cut into serving size portions of your choice, using a sharp knife.

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