Paganini
By: Anonymous
Published: Sunday, February 21, 2010 - 2:06am

Ingredients




600 grams frozen puff pastry thawed
2 egg yolks beaten
4 egg whites
200 grams icing sugar
2 teaspoons vanilla sugar
375 grams ground almonds
1 teaspoon ground cinnamon
salt
200 grams /70Z icing sugar
3 tablespoons water
2 tablespoons rosewater

Preparation

1 Roll out the pastry on a floured surface to 3 mm inch thick and cut into strips 7.5cm wide and 15cm long. 2 To make the filling beat the egg whites in a bowl until stiff. 3 Gradually add the sifted icing sugar the vanilla sugar ground almonds cinnamon and a pinch of salt. 4 Spread this filling on the pastry strips and roll them up. 5 Glaze with beaten egg yolk. 6 Brush a baking sheet with cold water and place the pastry rolls on it. 7 Bake at 220 degrees C/425 degrees F/gas 7 for 25 minutes. 8 Cool the pastries on a wire rack. 9 To make the icing sift the icing sugar and mix with the water and rose water. 10 Paint over the pastries and allow to dry.