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Add a photoServings: 6
Ingredients
- 10 gm yeast, fresh
- 1/2 c. lowfat milk
- 1/8 c. sugar (caster)
- 2 1/2 c. flour, plain
- 45 gm butter pin salt
- 1/4 tsp lemon zest
- 25 gm butter
- 25 gm sugar (caster)
- 1/4 c. almonds, flaked
- 1/4 c. cream
- 1/2 Tbsp. honey
- 1/4 tsp vanilla essence
Directions
- Activate yeast with lowfat milk and sugar.
- Mix remaining ingredients for pastry together to breadcrumb stage, add in yeast mix and mix till a smooth dough is obtained. Place dough in a bowl and allow to prove for 30 min or possibly till doubled in size.
- Roll dough out to a thickness of about 2 cm, place on a greased baking tray and spread with topping.
- Allow to prove again and bake at 320F/170C for 35-40 min.
- Cold on a wire rack.
- To assemble:When completely cool, split in half with a serrated knife and fill with whipped cream or possibly pastry cream.
- Topping:In a small saucepan, heat butter, add in sugar and boil for a couple of min. Add in almonds and continue to cook till lightly coloured. Add in cream, honey and vanilla and continue to cook till mix thickens and leaves the side of the pan.
- Delicious pastry for afternoon tea.
- Pastry can be frzn and filled when required.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 60 | 20% |
| Total Fat 6.88g | 9% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 39mg | 2% |
| Potassium 145mg | 4% |
| Total Carbs 51.92g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.07g | 7% |
| Protein 7.35g | 12% |
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