top of page

Dreamy Almond Cream Rolls

Lalush by Iris
Jun 20, 2020
Published On

These almond cream rolls are simply amazing. They are crispy on the outside and soft and delicious on the inside! An absolute delicacy that you will not stop making.

Iris about photo.jpeg
 Iris’s Tip 
 Ingredients 

Ingredients for 40 rolls:

10 Filo sheets, thawed in the fridge

1 1/2 cups of almond flour

1 1/2 cups of sugar

1 large eggs

1 teaspoon of almond extract

1 1/2 tablespoons of lemon zest

1/2 cup of cold butter cut into cubes

2 tablespoons of cornstarch

Cooking spray

1 egg to brush over rolls or use or cooking spray 

Garnish: sliced almonds, and powdered sugar

 Directions 

  1. In the mixer bowl, whisk the butter with the sugar for 4 minutes.

  2. Add the almond flour, cornstarch, lemon zest and almond extract; whisk for 2 minutes.

  3. Add the egg and continue whisking for 4 more minutes.

  4. Cover the bowl with plastic wrap. Refrigerate the almond cream for half an hour.

  5. Place the Filo dough on your work surface, and cover it with a damp (not wet) kitchen towel. Working with one Filo sheet at a time, cut each Filo sheet into 4 pieces.

  6. Transfer the almond cream to a piping bag; cut the edge so you have about half an inch of an opening.

  7. Pipe a line of the almond cream of about 3 inches long, at the edge closest to you. Spray with cooking spray; close the sides in and roll (like a cigar).

  8. Place on a baking sheet lined with parchment paper.

  9. Brush with egg, and sprinkle with sliced almonds. Not a must!

  10. Bake in a preheated 350 degrees Fahrenheit or 180 degrees Celcius oven, until the rolls are golden and crispy.

  11. Sprinkle with powdered sugar; cool before serving. 

  12. Store them in an airtight container in the fridge. They taste better when they are really cold! You can also freeze them.

bottom of page