PREPARATION

Prepare the dough for sweet pastry according the recipe in the link. Weigh after from the dough the pieces of 60 grams. Globe them up and let them rise for 15 minutes under a cloth and plastic film over it.

Roll the dough balls oval with a thick top and bottom en spread the bottom part with beaten egg. Apply the cream on, fold them and press around the filling with the hand and after once more in the almonds.

Place flaps on a greased baking sheet, spread with beaten egg and let them rise for 60 minutes.
Bake at 220°C for 12 minutes.

Sprinkle with icing sugar before serving.