Almond Breakfast Rolls

Name: Almond Breakfast Rolls
Ingredients: None None Almond Filling; 1/2 cup almond meal; 2/3 cup apricot jam; 2 oz milk chocolate, grated; 2 tbsp honey; 1/2 tsp ground cloves; 1 None lemon, zested; None None Pastry Dough; 1/2 cup unsalted butter, softened; 1 1/4 cups heavy cream; 1 tbsp vanilla sugar; 3 cups self-rising flour, sifted; None None granulated sugar, to coat

13 ingredients

4 steps

Ingredients

None None Almond Filling
1/2 cup almond meal
2/3 cup apricot jam
2 oz milk chocolate, grated
2 tbsp honey
1/2 tsp ground cloves
1 None lemon, zested
None None Pastry Dough
1/2 cup unsalted butter, softened
1 1/4 cups heavy cream
1 tbsp vanilla sugar
3 cups self-rising flour, sifted
None None granulated sugar, to coat

Directions

1

Preheat oven to 350°F. Line 2 baking trays with parchment paper.
2

To make the almond filling, combine all ingredients and mix until combined. Roll into small 64 small logs, cover and set aside.
3

To make the pastry dough, beat butter, heavy cream and vanilla sugar until creamy. Mix in flour until combined. Knead on a floured surface for 1-2 mins, until smooth and shiny. Cover with plastic wrap and set aside for 15 mins.
4

Roll dough out thinly on a floured surface into 8 - 9 inch discs. Cut each disc into 8 wedges. Place almond logs on wide ends of wedges. Carefully roll up towards points to enclose filling. Press down lightly to seal. Transfer to prepared trays and bake for 8-10 mins. While still hot, coat rolls in sugar then transfer to a wire rack to cool.