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Ingredientes
- Puff pastry home made or possibly Ready bought.
- 3/4 c. Shelled, blanched and Peeled almonds
- 1/4 c. Granulated sugar
- 1 x Egg Peel of one lemon
- 5 x Candied cherries Apricot preserve
Direcciones
- The filling is best when made some weeks in advance. Store in jar in the refrigerator. To make the filling, grind almonds very finely, add in the sugar and the egg and the grated peel. Mix well. Grind again.
- Store. When necessary knead through and add in some water if paste is too stiff.
- Make the puff pastry your favorite way. Roll out into a long strip of 1/8" thick, 4" wide. Brush your baking sheet with water. Take a pancover which will nearly fit the baking-sheet. Put it in the middle and trace the circumference, this will guide you when forming a ring.
- Shape almond paste into a roll of nearly the same length. Press 10 halved candied cherries at equal intervals into the almond paste roll. They must not be visible anymore. Now place the almond roll on the dough, a little above the center. Wet the lower part of the dough with water and wrap it loosely around the almond paste roll. Put it on the baking sheet; the ring will "guide" you. Seal the seam well and turn roll till the seam faces down. Form a ring by joining the two ends together with some water. Brush with beaten egg. Allow to stand in cold place for 15 min. Then bake for 20 min in a warm oven. (450 F) till golden. When done, coat the ring thinly with preserve and decorate with candied cherries, candied orange peel. Tie a ribbon round the ring where the 2 ends meet and decorate with holly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 452 | |
| Calories from Fat 161 | 36% |
| Total Fat 17.91g | 22% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 117mg | 5% |
| Potassium 30mg | 1% |
| Total Carbs 71.19g | 19% |
| Dietary Fiber 0.7g | 2% |
| Sugars 50.3g | 34% |
| Protein 3.43g | 5% |
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