Nut or almond ring

Yield: 6 servings

Measure Ingredient
\N \N Cottage cheese and oil
\N \N Pastry (1)
\N \N FILLING:
7 ounces (200g) ground hazelnuts or
7 ounces (200g) almonds (blanched and
\N \N Ground)
3½ ounce (100g) sugar
4 \N Or 5 drops baking essence
\N \N Bitter almond flavor
\N \N Egg white
½ x Egg yolk
3 tablespoons Or 4 water
\N \N FOR BRUSHING:
½ \N Egg yolk beaten with 1 tbs.
\N \N Milk

roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and ½ egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula.

Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet. Brush with the egg yolk and make regular cuts in the surface ¼ in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes

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