Puff Pastry Roscón de Reyes Filled with Almond Cream

Name: Puff Pastry Roscón de Reyes Filled with Almond Cream
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 2 sheets puff pastry, 8.8 oz (250 g) each; For the filling:; 1 2/3 cups raw ground almonds (200 g); 1 large egg; 6 tablespoons sugar; 1 tablespoon sweet liqueur or dessert wine; 1 tablespoon orange blossom water; Grated lemon and orange zest; For decoration:; Powdered sugar; Candied cherries; Chopped caramelized nuts

Ladis Fernandez @ladis

Oviedo

Last year, I sent you the recipe for the traditional Roscón de Reyes, which is the most common version. In Asturias, we also make them with puff pastry, which is much easier and takes less time; it's like a puff pastry tart with almond cream, and it's delicious.

Ladis Fernandez @ladis

Saved

Ingredients

1 hour

Serves 8 servings

2 sheetspuff pastry, 8.8 oz (250 g) each
For the filling:
1 2/3 cupsraw ground almonds (200 g)
1large egg
6 tablespoonssugar
1 tablespoonsweet liqueur or dessert wine
1 tablespoonorange blossom water
Grated lemon and orange zest
For decoration:
Powdered sugar
Candied cherries
Chopped caramelized nuts

Saved

Steps

1 hour

1

In a bowl, mix all the filling ingredients together until you have a smooth paste.
2

I buy rectangular puff pastry because it's the only one I can find with butter. To make the crowns, it's very easy: use two plates, one large for the outer edge and a smaller one for the center hole. Unroll the puff pastry on its parchment paper, stretch it slightly with your hands, place the large plate on top, cut around it with a knife to make the outer circle, then place the small plate in the center and cut out the hole.
3

Place one pastry ring on a baking sheet lined with parchment paper. Pipe or spoon a ring of almond cream onto the pastry, leaving the edges clear so you can seal the two layers together. If you want to add the traditional bean and surprise, wrap them in plastic wrap and place them inside the cream.
4

Brush the edges of the pastry with a little beaten egg or water, then place the second pastry ring on top.
5

Use a fork to seal the edges of the two pastry rings together, then brush the top with beaten egg.
6

Bake in a preheated oven at 400°F (200°C): bake for 10 minutes with heat from the bottom only, then switch to top and bottom heat and bake for about 15 minutes more, until golden brown.
7

You can use any leftover pastry to make a small turnover filled with cream.
8

Decorate with powdered sugar, some chopped caramelized nuts, and candied fruit.