Almond breakfast pies

Fantastic soft breakfast pies with quick almond filling.

Preparation time 30 minutes .. Rising 30 + 20 + 10 + 2×15 minutes .. Baking 10 minutes



  • 1 canned condensed sweet milk (need 200 g)
  • 8-10 thick tbsp almond flour
  • 1 beaten egg for brushing


Weigh after the first proving pieces of 50 g, and ball them. Place the balls on a greased baking tray and press equally flat. Cover them with a cloth and plastic film and let rise for 20 minutes.

Press after 20 minutes, the beads in the middle so that a hole is created. Cover them again with cloth and foil and let rise for 10 minutes. Repeat this after with 15 minutes of rising.


Meng as a 200g of sweet condensed milk with almond flour together. Put the filling in the pastry bag with a 0.75 mm thick nozzle.

Brush the mast up thin with beaten egg and fill the hole with the almond filling. Put any fruit pieces on. Let the mast up to rise for another 15 minutes (not covered) and bake for 10 minutes, at 230°C.

Roll them fully in icing sugar as soon as they come out of the oven.

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