Apricot Roll
Description
The pastry is easy and quick to prepare. Roll out the puff pastry carefully to a thickness of 0.3 cm, then cut it into a 30x35 cm rectangle. Mix almonds with marmalade and spread the mixture over the dough. Brush the edges with beaten egg yolk, then roll the dough into a log, sealing the edges. Make cuts every centimeter along the top of the roll. Transfer it onto a baking sheet previously moistened with cold water. Bake for about 30 minutes at 250°C. To prepare the icing, mix sugar with milk and heat. Add orange zest, butter, sherry, and cinnamon. Dilute flour with 2 tablespoons of water, pour it into the boiling milk mixture, and cook until thickened, then remove the orange zest. Pour the prepared icing over the baked roll. Serve warm or chilled. Perfect with tea.