Almond & honey pastries with orange cream
Serve these prepare-ahead puds with coffee, dessert wine or fresh mint tea for a real after-dinner treat
Difficulty and servings
Makes 12-16
Preparation and cooking times
Prep 45 mins
Cook 15 mins
Can be frozen uncooked
- Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
- Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you've just cut (leaving 2.5cm border on the rounded side), so it looks as if you're cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
- Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they're ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').
Brik pastry
This is similar to filo but crispier and easier to work with. It comes in round sheets from Waitrose. You can use filo if you need to - cut into 15cm wide strips, add a thin sausage of nut mixture to the strip end, then fold over the edges and roll up like a cigar.
PER SERVING
397 kcalories, protein 7g, carbohydrate 21g, fat 32 g, saturated fat 14g, fibre 2g, sugar 13g, salt 0.26 g
Recipe from Good Food magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1108650/
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Ingredients
- 200g whole blanched almonds , toasted and roughly chopped
- 85g icing sugar , plus extra to serve
- 85g butter , melted
- 2 tsp orange flower water
- 1 tsp cinnamon
- 1 egg yolk
- 190g pack brik pastry
- clear honey , to serve
FOR THE CREAM
- zest 1 orange
- 300g Greek yogurt
- 300ml tub double cream
- 2 tbsp icing sugar , sifted
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Simple and healthy, this makes a lovely light dessert on its own or with pastries for a real treat
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Difficulty and servings
Makes 12-16
Preparation and cooking times
Prep 45 mins
Cook 15 mins
Can be frozen uncooked
Ingredients
- 200g whole blanched almonds , toasted and roughly chopped
- 85g icing sugar , plus extra to serve
- 85g butter , melted
- 2 tsp orange flower water
- 1 tsp cinnamon
- 1 egg yolk
- 190g pack brik pastry
- clear honey , to serve
FOR THE CREAM
- zest 1 orange
- 300g Greek yogurt
- 300ml tub double cream
- 2 tbsp icing sugar , sifted
PER SERVING
397 kcalories, protein 7g, carbohydrate 21g, fat 32 g, saturated fat 14g, fibre 2g, sugar 13g, salt 0.26 g
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01 January 2012
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12 March 2013
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