Am I the only one who doesn’t know what a pull-apart is?
Unfortunately this picture isn’t going to help.
I’ve been calling them almond cinnamon rolls all weekend, but there isn’t any cinnamon in there. In fact, no actual almonds were harmed in the preparation of this dish. Well, at least not in my kitchen. All the lovely almond flavor and aroma comes from almond paste, almond extract, and even some almond flour.
This recipe was from Baking by Flavor by Lisa Yockelson and it’s three and a half pages long.
The most important thing I learned from this baking adventure?
When LY says to use a 15x12x2 inch pan you should listen.
Even though I couldn’t actually pull them apart and I had to cut them out of the pan they were worth all the trouble.
They definitely were not all the same size. This one looks like a little chair, doesn’t it?
This is where my trouble began. Inside there is a cream filling and a paste filling. In my opinion, that’s one filling too many. Don’t get me wrong, the flavor is incredible, but there just isn’t enough room in there.
Needless to say, they completely fell apart and a lot of the filling came out. I’m not sure that the correct pan size would have helped me with that.
It looks much better once you put the crumb topping on it.
Overall, I’m looking forward to the next recipe from Baking by Flavor. I promise I’m going to read the fine print, though.
Eat Well and Savor.