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Almond Danish swirls with cinnamon
30 m active | 48 m total
Nutrition facts per serving:
  • Energy in kcal about 25
  • Fat about 1g
  • Carbohydrates about 3g
  • Protein about 0g
This is needed
This is needed for 80 piece
  • 1 puff pastry dough, rolled into a rectangle
  • 2 tsp cinnamon
  • 0.5 parcel filling with almonds (approx. 175 g)
  • 1 tbsp red currant jelly
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 3 tbsp red currant jelly
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And that's how it's done
And that's how it's done
Sprinkle the pastry with cinnamon, cut lengthwise into two strips of equal width. Combine the almond mixture with the jelly and lemon juice until smooth, spread onto the pastry strips, leaving a border of approx. 1 cm all the way around. Roll up the strips of pastry from the long edge, place on the sheets of baking paper and freeze for approx. 1/2 hr. Cut the rolls into slices approx. 1 cm thick and place on baking trays lined with baking paper. Bake for approx. 18 mins. in the centre of a (fan/convection) oven preheated to 180°C. Place on a cooling rack.
Warm the jelly and lemon juice in a small pan. Coat the warm cinnamon swirls with the glaze and leave to dry.