Mandarin Almond Log

12 ingredients
7 steps

Ingredients

  • 1 (310 g) can mandarin segments
  • 30 g butter
  • 14 cup caster sugar
  • 1 teaspoon vanilla
  • 12 cup ground almonds
  • 12 teaspoon cinnamon
  • 14 cup sultana
  • 325 g puff pastry (use ready rolled if available)
  • 1 egg white, lightly beaten
  • 1 teaspoon water
  • 12 cup slivered almonds
  • 2 tablespoons caster sugar

Directions

  1. 1
    Drain mandarins well, chop 2/3 and reserve remainder for decoration.
  2. 2
    Cream butter, sugar and vanilla until light, stir in ground almonds, cinnamon, sultanas and chopped mandarin.
  3. 3
    Roll out pastry, or use ready rolled, on tea towel into 9 by 12 rectangle.
  4. 4
    Spoon almond, mandarin mixture down centre of pastry, fold one of the longer sides to centre, brush one edge with water and overlap 1 and seal, moisten ends and seal.
  5. 5
    Place on baking paper lined tray and brush with egg white, lightly beaten.
  6. 6
    Combine water, almonds and castor sugar, stir until almonds are coated then spoon over or down centre of log and bake 30 mins at 180 deg C (350 deg F) or until golden brown.
  7. 7
    Cool and decorate with cream and the remaining mandarin segments.

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