Almond Danish swirls with cinnamon

Almond Danish swirls with cinnamon

Total: 48 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / piece: 25 kcal
, Fat: 1 g
, Carbohydrate: 3 g

Ingredients

80 pieces

Hint:


The original recipe with guaranteed success is for 80 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

1 puff pastry dough, rolled into a rectangle
2tsp cinnamon
½parcel filling with almonds (approx. 175 g)
1tbsp red currant jelly
1tsp lemon juice

Glaze

3tbsp red currant jelly
1tsp lemon juice
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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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