flowcooking

Apricot and Almond Ensaimada

Golden apricot and almond swirls with sweet, boozy raisin bites.
Flaky, buttery pastry with a fragrant citrus lift in every slice.
Soft, tender, and irresistible, like sunshine on a plate.

dessert ⏱ 65 min 540 kcal / portion 92.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

No ratings yet
🖨 Print
Apricot and Almond Ensaimada
v6 · rb0e705f985 20260727Z1751 2 pieces egg 7 pieces apricot 500 g puff pastry icing sugar to taste honey to taste ⏳ ⏱ 30 min soak chopped raisins in orange liquor 🔥 preheat the oven to 200°C 🌀 beat butter and sugar until light and pale in colour slowly add eggs until smooth 🌀 add ground almonds, flour, and salt and beat just until everything comes together 🔪 fold in diced apricots, soaked raisins with alcohol, orange and lemon zest and flaked almonds 🔪 roll puff pastry to a 2-3 millimetres thick rectangle and then cut into two 15cm x 50cm rectangles 🍽 spread almond paste thinly over both of the pastry rectangles leaving a 2cm border 🍽 gently roll each pastry rectangle into a long sausage and coil on a tray place 3 apricot halves in the center of each coil slightly overlapping to form a flower pattern 🍽 brush remaining egg over the pastry to help sealing and garnish ⏳ ⏱ 10 min refrigerate the pastries 🔥 ⏱ 8 min bake in the preheated oven at 200°C 🍳 ⏱ 45 min turn down to 170°C and continue cooking until golden-brown ⏳ cool on a wire rack dust with icing sugar 🍳 brush the apricots with runny honey before serving warm or at room temperature Apricot Almond Ensaimada 🥐 50 g raisin 3 tbsp orange liquor 1 piece orange zest 1 piece lemon zest 40 g flaked almond 100 g butter 150 g caster sugar 40 g ground almond 70 g plain flour salt to taste raisin, orange liquor orange zest, lemon zest, flaked almond 4 pieces apricot butter, caster sugar 1 piece ground almond, plain flour, salt 3 pieces apricot 1 piece egg icing sugar honey
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. soak chopped raisins in orange liquor for 30 min
  2. preheat the oven to 200°C
  3. beat butter and sugar until light and pale in colour
  4. slowly add eggs until smooth
  5. add ground almonds, flour, and salt and beat just until everything comes together
  6. fold in diced apricots, soaked raisins with alcohol, orange and lemon zest and flaked almonds
  7. roll puff pastry to a 2-3 millimetres thick rectangle and then cut into two 15cm x 50cm rectangles
  8. spread almond paste thinly over both of the pastry rectangles leaving a 2cm border
  9. gently roll each pastry rectangle into a long sausage and coil on a tray
  10. place 3 apricot halves in the center of each coil slightly overlapping to form a flower pattern
  11. brush remaining egg over the pastry to help sealing and garnish
  12. refrigerate the pastries for 10 minutes
  13. bake in the preheated oven at 200°C for 8 minutes
  14. turn down to 170°C and continue cooking for another 45 minutes until golden-brown
  15. cool on a wire rack
  16. dust with icing sugar
  17. brush the apricots with runny honey before serving warm or at room temperature

Similar recipes