Roasted almonds, cream & caramel - what a delicious combination. I hope you enjoy it as much as I do.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

Pastry

250 g Bakers' Magic Gluten free flour

50 g Brown sugar

½ tsp Baking powder

½ tsp Salt (approx.)

210 g Butter

10 g Vanilla extract

1 Egg

25 g Hot water

Filling

500 g Cream cheese

40 g Thickened cream

10 g Vanilla extract (optional)

50 g Caster sugar

1 packet of Caramel coated Honeycomb or a packet of gluten free caramels 

25 g Blanched almonds

100 g Flaked almonds

Egg wash for brushing dough 

 

Caramel honeycomb or caramels - I've used both in this recipe, there is a difference in the flavour. There will be differences in the weights of packet sizes - you don't have to put the whole packet in. I usually taste the filling for sweetness & then add in more caramel if necessary. 

Method

Pastry 

Combine together the dry ingredients (flour, sugar, baking powder & salt). Melt the butter. Mix in the remaining wet ingredients. Mix together the wet & dry ingredients before the wet ingredients cool. Store in the fridge until the dough is cool (I usually flatten it to make it cool faster).

Knead the dough on a clean work surface (pastry mat, bench, baking paper) until it is soft & flexible. Roll the dough out to 3 mm roughly in a circular shape between two pieces of baking paper.

Filling 

Turn oven on to 170 C (fan forced).

Combine together the cream cheese, vanilla, & sugar. Crush the honeycomb (or cut the caramels into smaller pieces) & add to the mix. Mix in approximately 1/4 of the flaked almonds.

Take the top piece of baking paper off the rolled out dough. Brush the top of the dough with the egg wash. 

Sprinkle the remaining flaked almonds over the top. The egg wash will help the flaked almonds stick to the dough. 

Place the other piece of baking paper over the top. Flip the dough over so that the almonds are now on the bottom. Take off the top piece of baking paper. 

Place the cream cheese mix in the middle of the dough leaving a ~10 cm gap around the edge. Optional – cut the dough around the outside (this makes it easier to fold the dough in on top of the filling).

Fold the outer dough into the middle on top of the filling. Sprinkle on the blanched almonds. 

Bake at 170 C for approximately 45 mins.

Serve hot or cold with cream and/or ice-cream. 

Simply enjoy!