Rich laminated pastry rolled with almond filling and raisins, baked until golden.

Steps

1. Sift flour with salt in a mixing bowl.
2. Mix yeast with sugar, add warm milk and 2 oz butter or margarine and stir until dissolved. Add the beaten egg.
3. Pour the ingredients into the flour and mix to a smooth dough.
4. Cover the dough and leave at room temperature until double in size.
5. Punch down dough, turn onto a floured board, roll out and cover two-thirds with half the butter divided into small pieces.
6. Fold in three and roll out as for Flaky Pastry. Fold in three and roll again.
7. Press on the remaining butter divided into small pieces as above; fold and leave in a cool place for 15 minutes. Roll and fold twice more and leave again for 15 minutes. Chill well before shaping so it is firm and easy to handle.
8. Roll out the dough thinly to 3 large oblongs.
9. Spread with a thin layer of almond filling and sprinkle with a handful of raisins.
10. Roll up lengthways into a long roll and cut into 4-inch slices.
11. Set cut sides down on a greased baking sheet. Prove until double in size.
12. Brush the top lightly with beaten egg.
13. Sprinkle with flaked almonds and bake in a moderately hot oven at 375°F (Regulo 5) for 25–30 minutes.
14. Brush while warm with a thin white glace icing flavoured with vanilla.

Notes

• Almond filling: Mix ground almonds with caster sugar and work in enough beaten egg or egg white to make a firm paste.