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Tuesday, July 19, 2022

Almond Swirl Pastries (Girelle

alle Mandorle)
Crispy and flaky puff pastry swirls
filled with frangipane and topped with
almond slices
Easy to make and easier to eat!

It goes without saying that I loooove almond

desserts! You probably have guessed it by
the many recipes with almonds that I posted
on the blog: Italian almond cookies,
traditional almond biscotti, Italian almond
tart, almond and plum cake, sweet almond
ravioli, almond-poppyseeds muffins ... to
name a few!

And today I present you with a NEW recipes

with almonds: crispy puff pastry swirls,
filled with almond cream and topped with
more crunchy almond slices. Take a look!

These "girelle alle mandorle" (almond filled

swirl pastries) are made with store bought
puff pastry (so versatile and convenient!),
and a few simple ingredients.

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They only take about 30 minutes of your

time. Perfect for breakfast or snack time.

Here are a few things to keep in mind when

making this recipe.

You can make your own puff pastry, but I

like to use store-bought pastry which is a lot
more convenient and gives perfect
results every time! You can buy refrigerated
or frozen puff pastry.

Make sure to defrost (if frozen), work

quickly once defrosted, and refrigerate for a
bit before baking for the best results!

Make the frangipane in one bowl. Roll out

the puff pastry sheets (if needed) into two
rectangles. I sprinkled the counter with a
little bit of sugar so the pastry wouldn't stick
to the counter.

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Tips to lose weight.

Able Open

Spread the almond filling onto one sheet.

Cover with the second sheet and place in the
refrigerator.

If you are short in time you can skip the

refrigeration. BUT the filling is super soft
and will spread out of the strips when
cutting. Not a big problem, but it's just
a little messy.

Cut along the long side into strips about 1

inch wide. I roll out my puff pastry into a 12
by 8 inch rectangle. So each strip turns out 1
inch by 12 inches.

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Tips to lose weight.

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Twist the strip onto itself, while rolling into

a swirl directly onto the baking sheet lined
with parchment paper.

Don't roll the swirls too tight (you want

the pastries to puff up and fully cook in the
middle part too!). And tuck the ending
under the swirl so it stays in place.

And leave lots of room between pastries on

the baking sheet (I only have 4 pastries in
one baking pan).

Make sure to check out my video to see how

easy that is!

Brush with egg wash, and sprinkle with

almond slices - as many as you wish!

Bake for about 15 to 20 minutes. I started at

400F to get the nice puff a the beginning
and lowered the temperature (without
opening the oven) to 350F after the first 10
minutes, to make sure the pastries turned
out full cooked inside and nice deep golden
on the outside.

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Tips to lose weight.

Able Open

Other Sweet Breakfast recipes you

might like:

Churro Popovers

Braided Brioche Buns with Chocolate

Soft Blueberry-Almond Cake

Chocolate-Almond Pull Apart Bread

Vanilla and Chocolate Marble Loaf Cake

Almond-Poppy Seeds Muffins

Italian Lemon Plumcake (Pound Cake)

Extra-Moist Banana Bread with Greek

Yogurt, Chocolate Chips and Walnuts

Cruffins

Orange Poppyseeds Muffins

Moist and Flavorful Blueberry-Lemon

Poundcake with Lemon Glaze

Bakery-Style Blueberry Muffins

Upside-Down Peach and Blueberry Cake

Ready to try it too?!

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Here is my step-by-step easy recipe!

Almond Swirl Pas…

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Tips to lose weight.

Able Open

Almond Swirl Pastries

(Girelle alle Mandorle)

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Yield: 8 Author: Manuela Mazzocco

(0 ratings)

Prep Time: 15 Min Cook Time: 20 Min

Inactive Time: 15 Min Total Time: 50 Min

Crispy and buttery puff pastries swirls

filled with frangipane and topped with
almond slices Easy to make and easier to
eat!

INGREDIENTS
2 sheets puff pastry, defrosted

2 oz (56 gr) butter, at room

temperature

1/2 cup (55 gr) almond flour

1/4 cup (50 gr) sugar, plus 1

tablespoon for counter

2 eggs, divided

1/4 teaspoon almond extract

(optional)

almond slices, to sprinkle on top

powdered sugar, to sprinkle on top

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INSTRUCTIONS
1. In a medium bowl, add the butter,
almond flour and sugar. And mix
until well blended.

2. Add the almond extract, if using, and

1 whole egg and 1 egg white. Save 1
egg yolk for later. Mix well.

3. On the counter, sprinkle some sugar

and roll out the two sheets of puff
pastry, if needed, into rectangles
about 8 x 12 inches. Spread the
almond cream on one puff pastry
sheet and cover with the other sheet.
Refrigerate for 15 minutes, or until
ready to bake.

4. Preheat the oven to 400F (200C).

Cut the prepared pastry into long
strips, about 1 inch wide (and 12
inches long). Twist each strip on
itself a few times, and roll them
loosely into swirls/buns onto a
baking sheet lined with parchment
paper. Leave a lot of room between
pastries. And don't swirl the pastries
too tight, so the puff pastry can puff
up in the middle part too.

5. Whisk 1 tablespoon of water with the

egg yolk you set aside. And brush the
pastries. Sprinkle with almond slices
and bake for 10 minutes at 400F.
Lower the temperature to 350F and
bake for 5 to 10 more minutes, until
golden and fully cooked. Sprinkle
with powdered sugar and enjoy!

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recipe?
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#cookwithmanuela

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Manuela

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