Puff Pastry Wreaths Filled with Almonds

Ingredients

• 250 gAlmond
• 300 gSugar
• 300 gPuff pastry
• 2 pcsEgg
• 15 mlRose water
• 1 pcsLemon
• 4 gCinnamon

Instructions

1. 1

   Prepare the almond filling

   • Grind the blanched almonds with rosewater in a food processor or mortar until a fine, slightly moist paste forms.
   • Mix the ground almonds with 250 g sugar, 1 egg, lemon zest and cinnamon, knead to a pliable almond dough. Add ½–1 tablespoon rosewater if too dry.
2. 2

   Shape

   • Roll the almond dough about 1 cm thick and cut into narrow strips (approx. 1.5–2 cm wide).
   • Roll out the puff pastry thinly. Wrap each almond strip with a slightly wider puff pastry strip so the almond mixture is fully enclosed.
   • Trim the rolls and shorten one end by about 2 cm to create overlap and form a wreath (ring).
3. 3

   Bake and finish

   • Preheat oven to 200 °C (180 °C fan).
   • Brush wreaths with the second beaten egg, roll in coarse sugar and place on a baking tray lined with parchment.
   • Bake 12–15 minutes until quickly golden. Let cool and stack if desired.