Pistachio and Almond Filled Christmas Roll
I made this years ago and never took a picture, so it has finally made the grade and is ready to be made by all of you out there looking for something delicious for Christmas morning. This can be made well in advance and frozen without baking, or just keep it in the fridge for up to 3 days before baking. It is fragrant, buttery, crisp and evocative of European Christmasses to me.
I hope you think so too!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1/2 Batch Puff Pastry Recipe
- 180 Grams Raw Caster Sugar BUY
- 130 Grams Almonds blanched BUY
- 130 Grams Shelled Pistachios
- 1/2 Teaspoon orange blossom water
- 10 Drops doTERRA Wild Orange Oil BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 20 Grams Cornflour or Cornstarch
- 1 Egg Whites
- Egg wash as needed
- A few sliced almonds to garnish
- Icing sugar to dust
Make pastry well in advance of beginning this recipe.
Preheat oven to 170ºC and line a baking tray with paper.
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add almonds and pistachios and mill 20 sec/speed 7.
Add orange oil, almond essence, vanilla, corn flour and egg white and blend 40 sec/speed 5.
Tip mixture out onto piece of baking paper, dusted with corn flour, wrap and cool in fridge. You must not put the warm ‘marzipan’ onto the pastry.
Roll out pastry to a large rectangle. Use as much flour as needed to make the pastry manageable.
Place marzipan on the pastry, spread out to cover most of the pastry, leaving a border of pastry and brush all the edges with egg wash before rolling it over and wrapping it entirely in pastry. Tuck the ends in, brush with egg wash and garnish with sliced almonds. Place onto prepared tray and into the fridge for 20 minutes.
Bake until golden and flaky, approximately 40 minutes. Dredge generously with loads of icing sugar while still warm.
Serve in slices.
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