Apricot and Almond Ensaimada

dessert · ⏱ 65 min · 2 portions · 92.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/664/apricot-and-almond-ensaimada/