The paganini pastry was pretty popular in the beginning of the 20th century. It's not too sweet but not boring either.
The texture difference between the almond paste and puff pastry gives it a nice bite. Often enjoyed with a cup of tea.
A sheet of puff pastry (from the store) cut into 6 rectangles of 8 x 15 cm.
- 100 g powdered sugar
- 2 tbsp hot water
- few drops of lemon juice
- 2 large eggs
- 185 g almond powder
- 15 g soft butter
- 100 powdered sugar
- ½ tsp vanilla extract
- knife tip of cinnamon
- pinch of nutmeg
- pinch of salt
- Roll out the puff pastry to a thickness of 3 mm on a dusted surface.
- Cut it in 6 rectangles of 8 x 15 cm, put them aside.
- Whisk soft butter with vanilla, nutmeg and cinnamon until you get a cream.
- Beat egg whites firm (save yolks for later) with a pinch of salt. Add the sifted sugar gradually while beating at medium speed.
- When sugar is fully incorporated add the vanilla-butter mixture.
- Using a spatula fold the almond powder into the beaten egg whites. Fold from under to over towards the center.
- Preheat oven at 210°C.
- With a tablespoon, take a full scoop of the almond-egg white paste and lay on one end of a puff pastry rectangle.
- Mix egg yolks with 1 tbsp of water. Brush the other end of the rectangle with egg yolk. Roll the puff pastry over the almond paste.
- Make sure the seam of the roll is on the bottom side. Press on the roll to flatten it some.
- Repeat steps 6 to 8 with other 5 puff pastry rectangles.
- Brush the paganini rolls with egg yolk. Lay them on baking paper on a oven tray.
- Bake for 20-25 minutes at 210°C. Let the pastries cool on a rack.
- Blend powdered sugar with hot water. Add a few drops of lemon juice. Let it cool.
- With a pastry brush, coat the paganini pastry gently.
- Let the sugar coat solidify in the refrigerator for about 1 hour.
Tools used: Hand mixer, spatula, whisk, baking paper, tablespoon, pastry brush, sieve.