Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Glaze
How it's done
Sprinkle the pastry with cinnamon, cut lengthwise into two strips of equal width. Combine the almond mixture with the jelly and lemon juice until smooth, spread onto the pastry strips, leaving a border of approx. 1 cm all the way around. Roll up the strips of pastry from the long edge, place on the sheets of baking paper and freeze for approx. 1/2 hr.
Cut the rolls into slices approx. 1 cm thick and place on baking trays lined with baking paper.
Bake for approx. 18 mins. in the centre of a (fan/convection) oven preheated to 180°C. Place on a cooling rack.
Glaze
Warm the jelly and lemon juice in a small pan. Coat the warm cinnamon swirls with the glaze and leave to dry.
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