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.
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.
Oh my word, these sound sooooooooo good. Hugs, Marty
ReplyDeleteOMG 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.
ReplyDeleteFABBY
these look HEAVENLY! :)
ReplyDeleteI 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!
ReplyDeleteI am dying over here. I loves, loves, loves this stuff. Almond is a BIG favorite of mine . . . hmmm these sound good for Sunday!
ReplyDelete