Strucla z Migdalowa - Polish Almond Roll
Categories: Dessert, Polish, Slavic, Ethnic, Nut, Euro
Yield: 2 Rolls
2 ea Pkg active dry yeast
1/2 c Lukewarm water
4 1/2 c All-purpose flour
1/2 c Cold butter
3/4 c sugar
1/2 ts Salt
2 ea Eggs beaten
2 ea Egg yolks beaten
1/2 c sour cream
1 ts Vanilla extract
2 ea 12-oz cans almond filling
1/2 c Almonds ground
1 c Confectioners' sugar
2 tb Milk
1/2 c Almonds sliced & blanched
Soften yeast in lukewarm water in a small bowl.
Stir well then set aside.
Mix flour, butter, sugar & salt with a pastry blender until mixture has a fine crumb.
Combine eggs & egg yolks then stir into yeast mixture.
Add sour cream & vanilla then add yeast mixture to flour mixture.
Stir to combine well.
Turn dough out onto a lightly floured surface.
Knead until smooth & no longer sticky.
Divide dough in 1/2 then cover with plastic wrap.
Working with one 1/2 at a time roll into a 12" square on a parchment-lined baking sheet.
Spread on 1 can almond filling topped with 1/4 cup ground almonds.
Use your parchment paper to help you lift & roll.
Reposition your almond roll into cenetr of your pan.
Tuck in roll ends.
Repeat for other 1/2 of dough on a separate parchemnent sheet.
Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.
Bake for 45-48 mins. until top is nicely browned.
Cool completely on a wire rack.
ICING: Blend confectioners' sugar with milk until smooth.
Drizzle over rolls then sprinkle rolls with sliced almonds.
ORIGIN: Nina Zakorowski, Warsaw-Poland, circa 1996