Ingredients and Weight:
- All-purpose flour: 250g (1.25 cups) plus extra for dusting
- Sugar: 60g (1/3 cup)
- Salt: 2g (1/2 tsp)
- Active dry yeast: 5g (1 tsp)
- Warm milk: 120ml (1/2 cup)
- Butter, unsalted: 50g (1/4 cup), softened
- Egg: 1, large
For the Almond Filling:
- Almond paste: 100g (3.5 oz), grated
- Sugar: 50g (1/4 cup)
- Cinnamon: 1/2 tsp
- Butter, unsalted: 25g (1.8 oz), melted
For the Glaze:
- Confectioners' sugar: 50g (1/4 cup)
- Milk: 1-2 tbsp
Preparation Time:
1 hour
Cooking Time:
15-20 minutes
Difficulty Level:
3.5
Preparation Method Steps:
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Dissolve the yeast in the warm milk and let stand for 5 minutes, until foamy. Add the foamy milk to the dry ingredients along with the softened butter and egg. Mix until a dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until doubled in size.
- Prepare the almond filling: In a small bowl, combine the grated almond paste, sugar, cinnamon, and melted butter. Mix well.
- Assemble the pastries: Punch down the dough and divide it into 8 equal pieces. Roll out each piece into a circle about 5 inches in diameter. Spread a thin layer of almond filling over the center of each circle.
- Roll and cut the pastries: Roll up each circle tightly from one side to the other. Pinch the ends to seal. Place the pastries on a baking sheet lined with parchment paper.
- Proof the pastries: Cover the pastries with plastic wrap and let rise in a warm place for 30 minutes, or until nearly doubled in size.
- Bake the pastries: Preheat oven to 375°F (190°C). Bake the pastries for 15-20 minutes, or until golden brown.
- Make the glaze: In a small bowl, whisk together the confectioners' sugar and enough milk to form a runny glaze. Drizzle the glaze over the pastries while they are still warm.
- Serve: Serve the pastries warm or at room temperature.
Nutritional Information:
- Calories: 250 per pastry
- Total fat: 10g (15%)
- Saturated fat: 5g (25%)
- Cholesterol: 40mg (13%)
- Sodium: 130mg (5%)
- Total Carbohydrates: 35g (12%)
- Dietary fiber: 1g (4%)
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Flaky and buttery pastry
- Sweet and nutty almond filling
- Light and fluffy texture
- Perfect for breakfast, brunch, or dessert
User Comments:
- "These pastries were so easy to make and they turned out beautifully. The almond filling was the perfect balance of sweet and nutty." - Karen
- "I made these for a brunch party and they were a huge hit. Everyone raved about how delicious they were." - Sarah
- "I love the simplicity of this recipe. It's a great way to enjoy a classic pastry without all the fuss." - John
- "I'm not a big baker, but these pastries came out perfectly. They're so flaky and buttery." - Emily
- "I added a little bit of orange zest to the almond filling for an extra burst of flavor. It was a great addition!" - David
Special Precautions and Tips:
- Make sure the yeast is active by dissolving it in warm milk that is not too hot or too cold.
- Knead the dough well to develop the gluten and create a strong structure.
- Let the pastries rise twice to ensure they become light and fluffy.
- If the pastries start to brown too quickly, cover them with aluminum foil.
- Serve the pastries fresh for the best flavor.
