Makes 1 (8-inch) pastry
- 1 cup raisins
- ½ cup rum
- 1 (14-ounce) package frozen puff pastry*, thawed (1 sheet)
- 1 cup Almond Cream (recipe follows)
- 1 egg, lightly beaten
- 1 tablespoon vanilla sugar
- 1 cup confectioners’ sugar
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 2 tablespoons heavy cream
- Preheat oven to 375°.
- In a small saucepan, heat raisins and rum over medium heat. Bring to a simmer, and remove from heat. Let stand for 30 minutes.
- On a lightly floured surface, roll puff pastry into a 15x10-inch rectangle. Using a sharp knife or pizza wheel, slice dough into 4 (10x3-inch) strips. Spread ¼ cup Almond Cream across each rectangle, and sprinkle each with ¼ cup soaked raisins. Roll each strip of dough, lengthwise, to make 4 logs. Starting with the first log, coil dough into a spiral. Continue the spiral with remaining 3 logs, tucking the ends under.
- Transfer spiral to an 8-inch springform pan. Brush with beaten egg, and sprinkle with vanilla sugar. Bake until golden brown, about 30 minutes.
- Meanwhile, in a small bowl, combine confectioners’ sugar, reserved vanilla bean seeds, and cream. Whisk to combine.
- Let pastry cool in pan for 10 minutes before releasing from springform. Let cool for
- minutes more before drizzling with glaze and slicing.
*For testing purposes, our test kitchen used Dufour Classic Puff Pastry.
Makes approximately 1 cup
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1½ teaspoons orange zest
- 1 teaspoon vanilla bean paste
- 1 teaspoon rum
- 2 large eggs
- ¾ cup plus 2 tablespoons almond flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until creamy, 3 to 4 minutes. Add orange zest, vanilla bean paste, and rum. Reduce speed to medium-low, and add eggs, one at a time, scraping down sides between each addition. (Mixture might look broken at this point.) Gradually add almond flour, and mix until uniformly combined, about 1 minute. Cover and refrigerate for up to 2 weeks.
For more mouthwatering recipes perfect for autumn, see the Fall Baking 2017 issue of Victoria Classics.