Recipe
Apple and Cinnamon Pastries
Flaky apple and cinnamon pastries with a quick buttery filling and crisp golden puff pastry.
Almond Paste Banket Bars
Baking
serves 16
These almond paste banket bars are a simple bakeshop-style treat: crisp puff pastry on the outside, soft almond filling in the middle and a glossy, lemony finish on top.
Chilling the filled pastry helps the bars keep their shape, then a short bake gives them a golden, flaky finish. Slice them small for afternoon tea, gifting or a make-ahead dessert tray.
45 mins prep20 mins cook1 hr 5 mins total
Lightly dust the worktop with flour, unroll the puff pastry and cut it into two even rectangles.
Divide the almond paste in two, roll each piece into a log and place one log along the centre of each pastry rectangle.
Brush the pastry edges with beaten egg, fold the pastry over the almond filling and seal the seams firmly underneath.
Chill the wrapped logs for at least 30 minutes, or overnight if you want the neatest finish.
Heat the oven to 200°C/180°C fan and line a baking tray with parchment.
Brush the pastry with more beaten egg, cut each log into eight bars, then bake for 18-22 minutes until puffed and deep golden.
Brush the hot bars with warmed apricot jam, scatter over the flaked almonds and leave to cool.
Mix the icing sugar with lemon juice to make a spoonable icing, drizzle it over the cooled bars and let it set before serving.
Keep cooking
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