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Almond Pastry Ring PDF Print E-mail

almondpastryring

Adapted from the Love'n Bake Company

Try this recipe using Love’n Bake’s™ Cinnamon Chocolate “Schmear” Filling, as well, for a delicious twist!

Ingredients:

For the pastry:
1/4 cup warm water
2 teaspoon active dry yeast
2 Tablespoons sugar
1/4 cup milk
3 tablespoons butter
1 egg
1 teaspoon lemon zest
1/2 teaspoon salt
2 to 2 1/2 cups flour

For the Filling:
1 can Love'n Bake™ "Schmear" Almond Filling
1/2 stick butter, softened

For the Glaze:
1 egg beaten with 1 teaspoon water for egg wash
1 cup powdered sugar
3 tablespoons lemon juice
Sliced almonds as needed

Directions:

Combine water, yeast and sugar in a small bowl. Set aside.

Scald 1/4 milk until heated but not boiling.  Stir in butter until melted.  Add egg, lemon zest and salt then combine in the bowl of a mixer with the yeast. Stir in the flour a little at a time to make a soft, sticky dough. Knead* on medium speed until a smooth, soft dough forms, about 8 minutes.  Cover and let rise until doubled.

Flatten the dough on a well-floured surface.  Roll it out into a 12" x 18" rectangle. Spread dough with the softened butter then fold in half.  Chill dough for 20 minutes.

Roll chilled dough out on a lightly floured surface into a 12" x 18" rectangle. Spread** the "Schmear' Almond Filling evenly over the dough.  Roll it tightly from the narrow end into a tight log.  Curve rolled dough into a circle tucking the ends under to form a neat ring.

Place ring on a greased baking sheet. Brush with the egg wash.  Cover loosely with plastic wrap and let rise until doubled, 45 minutes to 1 hour.

Bake in a preheated 350ºF oven until well browned, about 35 to 45 minutes.

Combine the powdered sugar and lemon juice and drizzle over the cooled pastry ring.  Sprinkle with sliced almonds.

Notes:

*If your mixer does not have a dough hook attachment, we recommend using the mixer until a soft, sticky dough forms - at this stage you will have used about 2 to 2 1/4 cups of flour. Please dough on well floured board and knead in remaining flour until a smooth, soft dough forms.

**KosherEye recommends using an offset spatula to spread the "Schmear".


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