Almond bows (pastries)
Description
Delicious baked treat for the whole family. For this recipe, you'll need yeast-raised flaky pastry dough, which you can either buy ready-made or prepare yourself. You can substitute the nuts in the filling, using walnuts or hazelnuts instead of almonds. You can also use any jam you like—not only apricot, but also cranberry, apple, plum, or others. The pastry turns out crispy, while the filling is pleasantly moist and very aromatic thanks to the nuts. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare all the ingredients needed for the filling.
- 2
Step 2
2. Divide the marzipan mass into pieces and add grated roasted almonds. Add cinnamon, lemon zest, rum, egg whites, and mix well. The filling is ready.
- 3
Step 3
3. Take yeast puff pastry (I used homemade) and roll it out into a rectangle approximately 110 by 36 centimeters. Brush one edge of the dough with egg yolk.
- 4
Step 4
4. Spread the filling over 2/3 of the dough, leaving a 12-centimeter strip free along the long side.
- 5
Step 5
5. Fold the dough three times (first fold the long side toward the center, then fold the other edge over the top) and press the seam.
- 6
Step 6
6. Cut the resulting sheet into strips 4 centimeters wide. Make a cut in the center of each strip. Pull one end of the dough through the cut to form a bow (similar to how khorost is made).
- 7
Step 7
7. Place the strips on a greased baking sheet with enough space between them, cover with plastic wrap, and let rise in a warm place for 20 minutes.
- 8
Step 8
8. Bake in a preheated oven at 200 degrees for 15–18 minutes. Brush the finished product with apricot jam diluted with warm water, and once it has set, make an icing from powdered sugar and water and draw stripes.