Almond Pastry Ring

Almond Pastry Ring

Ingredients Preparation
  • 1/4cup(s)
    warm water
  • 2teaspoon(s)
    Yeast, Active Dry
  • 2tablespoon(s)
  • 1/4cup(s)
  • 3tablespoon(s)
  • 1As needed
    whole egg(s)
  • 1teaspoon(s)
    lemon zest
  • 1/2teaspoon(s)
  • 2cup(s)


Ingredients Preparation
  • 1can(s)
    Almond Schmear - 20# pail
  • 1/2stick(s)
    softened butter
  • 1As needed
    Whole egg beat with 1 teaspoon of water for egg wash
  • 1cup(s)
    powdered sugar
  • 3tablespoon(s)
    lemon juice
  • As neededAs needed
    Almonds Sliced Blanched - 25# carton


  1. To make the pastry: combine water, yeast, and sugar in a small bowl. Set aside.
  2. Scald milk until heated but not boiling. Stir in butter until melted. Add egg, lemon zest and salt then combine in the bowl of a mixer with the yeast. Stir in the flour a little at a time to make a soft, sticky dough. Knead on medium speed until a smooth, soft dough forms, about 8 minutes. Cover and let rise until doubled.
  3. Flatten the dough on a well-floured surface. Roll it out into a 12 x 18-inch rectangle. Spread dough with the softened butter then fold in half. Chill dough for 20 minutes.
  4. To fill the almond pastry ring: roll chilled dough out on a lightly floured surface into a 12 x 18-inch rectangle. Spread the Almond Schmear evenly over the dough. Roll it tightly from the narrow end into a tight log. Curve rolled dough into a circle tucking the ends under to form a neat ring.
  5. Place ring on a greased baking sheet. Brush with the egg wash. Cover loosely with plastic wrap and let rise until doubled, 45 minutes to 1 hour.
  6. Bake in a preheated 350ºF oven until well browned, about 35 to 45 minutes.
  7. Combine the powdered sugar and lemon juice and drizzle over the cooled pastry ring. Sprinkle with sliced almonds.

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