|Nutritional Guidelines (per serving)|
|Servings: 2 Almond Rolls (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 75g||96%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 13g||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Almonds are plentiful in Eastern Europe so you will find this Almond Roll, similar to a poppy seed or nut roll only made with almond filling, at many kitchens in Hungary, Poland (strucla z migdalowa), Lithuania and others. It's a moist confection set off with a confectioners' sugar glaze and sliced almonds. This is a one-rise yeast dough, which is a real time saver.
- 2 packages yeast (active dry)
- 1/2 cup water (warm)
- 4 1/2 cups flour (all-purpose)
- 1/2 cup/1 stick butter (cold)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 large eggs (beaten)
- 2 large egg yolks (beaten)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 24 oz/2 cans almond filling (12 oz each)
- 1/2 cup almonds (ground)
- 1 cup sugar (confectioners)
- 2 tablespoons milk
- 1/2 cup almonds (blanched, sliced)
Gather the ingredients.
For the dough, soften yeast in warm water in a small bowl, stir well and set aside.
Meanwhile, in a large bowl, mix flour, butter, sugar, and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.)
Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well.
Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap.
Working with one-half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds.
Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for another half of dough on a separate sheet.
Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.
Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack.
For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.