Almond Pastry Ring

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Yield: 1 pastry ring

For the Almond Pastry Ring:


  • 1/4 c      Warm water
  • 2 t          Active dry yeast
  • 2 T        Sugar
  • 1/4 c      Milk
  • 3 T        Butter
  • 1           Whole egg
  • 1 t         Lemon zest
  • 1/2 t      Salt
  • 2.5 c     Flour

For the Filling:


  • 1 can              American Almond® “schmear” almond filling
  • 1/2 stick      Butter, softened
  • 1                     Whole egg beat with 1 teaspoon of water for egg wash
  • 1 c                 Powdered sugar
  • 3 T                 Lemon juice
  • Sliced almonds as needed


  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.

Recipe courtesy of American Almond® –