/ / Recipe Apricot roll

Recipe Apricot roll

  • Dough flaky - 300 grams
  • Apricot fruit jelly - 250 Grams
  • Almonds - 100 Grams (grated)
  • Egg yolk - 1 piece
  • For fondant: sugar - 125 Grams
  • Milk - 250 Grams
  • Orange peel - 2 items. Spoons
  • Ground cinnamon - 1 teaspoon
  • Butter - 1 Art. a spoon
  • Sherry - 125 Grams
  • Corn flour - 2 teaspoons

Puff pastry is carefully rolled up to a thicknessIn 0.3 cm, after which a square of 30x35 cm is cut out of it. Mix the almonds with marmalade and put the mixture on the dough. The edges are lubricated with whipped yolk, after which the dough turns into a roll, and the edges are fastened together. Make cuts throughout the roll through each centimeter (only from the top). Transfer it to a baking tray that was previously moistened with cold water. Bake for about 30 minutes at 250 C. To make a sweet, mix the sugar with milk, warm it, then add the orange peel, butter, sherry and cinnamon. Flour is bred 2 tbsp. Water, poured into boiling "milk" and cooked until thick, after which the peel is removed. Pour the finely chopped roll.

Servings: 4

Pay attention to: