Almond Scrolls - almost an almond croissant!

 This recipe was a bit of a random find. It looked too easy to be true and used ingredients we usually have in the house. I made them at night and put them in the fridge ready to bake in the morning. They were fine but I'm interested to see what hey are like fresh from being made and into the oven.

I'd roll them less tight to allow the middle to cook more. 

My guests and I thought they could be good with Nutella and chunks of dark chocolate, maybe blueberries or apple and brown sugar and cinnamon.

I'd make the filling recipe 1.5 x for two sheets of pastry.

Makes 12 cruffins

2 sheets of puff pastry

Almond Filling:
80 g almond flour
1 egg
40 g soft butter
45 g sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

Combine all of the almond filling ingredients together.

Spread the filling onto both sheets of puff pastry.

Cut into 6 strips from each sheet and then roll them up cinnamon roll style.

Place into muffin tin and bake in a preheated oven at 185 degrees for 20 mins or until golden.