Almond Breakfast Rolls

Name: Almond Breakfast Rolls
Ingredients: almond filling; 1/2 cup almond meal; 2/3 cup apricot jam; 2 ounces milk chocolate grated; 2 tablespoons honey; 1/2 teaspoon ground cloves; 1 lemon zested; pastry dough; 1/2 cup unsalted butter softened; 1 1/4 cups heavy cream; 1 tablespoon vanilla sugar; 3 cups self rising flour sifted; granulated sugar to coat

13 ingredients

4 steps

Ingredients

almond filling
1/2 cup almond meal
2/3 cup apricot jam
2 ounces milk chocolate grated
2 tablespoons honey
1/2 teaspoon ground cloves
1 lemon zested
pastry dough
1/2 cup unsalted butter softened
1 1/4 cups heavy cream
1 tablespoon vanilla sugar
3 cups self rising flour sifted
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.