As I mentioned to
you in this
post, I have been going
through the pantry with reckless abandon.
For the most part, I have a pretty good handle on what I have and where
it is located, but when I came across a can of
Almond Cake and Pastry Filling it gave me
pause. I have no idea when I bought
this, or why. None. Whatsoever.
My best guess is that I thought I was buying marzipan. I have been known to use that in the past,
but not pastry filling. I was a bit
puzzled as to what to do with this, so removed the label, as directed, and took a
gander at the recipes on the back. One
was for a tasty, though labor intensive, shaped cookie, the other was for a
similarly tasty sounding cake, baked in a tube pan.
I do not own a tube pan. I just
never saw much of a need to make something in a tube-like shape. So, remembering the recipe for Cinnamon Rolls
that I had printed out from Food.com, I decided to adapt it and use almond
filling instead of cinnamon, and top them with an Amaretto glaze. Oh, boy, are these good! If you like almond as much as I do, you will
love these. Made in the bread machine,
they are easy to prepare, but, as with all ABM recipes, they can be made by hand
as well.
Almond-Filled Breakfast Rolls
Rolls
1/4 cup butter,
melted
1/4 cup water
2 1/2 tablespoons
vanilla instant pudding mix (save the rest and come back tomorrow!)
1 cup milk
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons
yeast
Filling
1 12.5 ounce can
Solo Almond Cake and Pastry Filling
Glaze
1 cup confectioners'
sugar
1 1/2 tablespoons
Amaretto (or other Almond-Flavored liqueur)
Place ingredients into
the bread machine following manufacturer's instructions and set for dough
cycle. After completion of cycle, remove
from machine and roll out to a17x10-inch rectangle on a floured pastry board.
Spread almond
filling over dough to the edges. Roll tightly from long end, pinching edges
closed when finished. Slice into 1-1/2” pieces and arrange in a greased 9” x 9” pan. Allow to rise until doubled.
Bake at 350°F for
15-20 minutes, until golden. Drizzle glaze
over the top while warm, and again after the rolls have cooled.
5 comments:
Oh my word, these sound sooooooooo good. Hugs, Marty
OMG Patty, I'm swooning over these and I want one, or two, or three of these yummy sweet rolls! I will make them very soon, wow, I can't wait. You got the best récipes, your posts always make me drool.Thanks for shring my friend.
FABBY
these look HEAVENLY! :)
I saw a can of almond paste in my pantry today. Like you I have no remembrance of buying it or why. After seeing your rolls, I have a purpose for it! They look delicious!
I am dying over here. I loves, loves, loves this stuff. Almond is a BIG favorite of mine . . . hmmm these sound good for Sunday!
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