Raspberry and almond sticks

Ingredients

4 pieces

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

Pastry sticks

1 parcel strudel pastry (approx. 120 g)

50 g butter, melted, left to cool

100 g almond paste

250 g raspberries

To bake

icing sugar to dust

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How it's done

Pastry sticks

Carefully unfold the pastry sheets, brush with a little butter, stack all the pastry sheets on top of each other, cut into 4 rectangles. Spread the almond paste over the bottom third of the rectangles, leaving a gap of approx. 2 cm along the edges. Arrange the raspberries on top of the almond paste, fold the pastry ends inwards. Roll up the pastry sticks, place seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove and allow to cool slightly. Dust the raspberry and almond sticks with icing sugar.

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«Raspberry and almond sticks»

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4 pieces

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