Ingredients
Main ingredients
Method
Preparation
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Lightly flour your work surface and roll the puff pastry dough into a rectangle about 1/8 inch (3 mm) thick.
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Spread the apricot jam evenly over the entire surface of the pastry, leaving a small border around the edges.
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Starting from the long side, roll the pastry tightly into a log.
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Using a sharp knife, slice the log into pieces about 1 inch (2.5 cm) thick.
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Place the slices cut-side up on the prepared baking sheet, leaving some space between each swirl.
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Beat the egg in a small bowl and brush the tops of the pastries with egg wash.
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Sprinkle flaked almonds over the top of each swirl.
Baking
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Bake for about 25 minutes, or until the pastries are golden brown, crisp, and puffed.
Serving
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In a small bowl, mix the instant coffee with the cream until smooth. Drizzle the mixture over the warm pastries before serving.
Notes
These pastries are perfect for breakfast, brunch, or as a delightful dessert served with coffee or tea.