Raspberry and almond sticks

Total time: 35m
Preparation Time: 15m

For 4 piece

Nutritional Information

Contains 349 Kcal, 6g Protein, 36g Carbohydrates, 19g Fat


  • Pastry sticks
  • 100 g almond paste
  • 1 parcel strudel pastry (approx. 120 g)
  • 50 g butter, melted, left to cool
  • 250 g raspberries
  • To bake
  • icing sugar to dust

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  • Pastry sticks

    Carefully unfold the pastry sheets, brush with a little butter, stack all the pastry sheets on top of each other, cut into 4 rectangles. Spread the almond paste over the bottom third of the rectangles, leaving a gap of approx. 2 cm along the edges. Arrange the raspberries on top of the almond paste, fold the pastry ends inwards. Roll up the pastry sticks, place seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter.
  • To bake

    Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove and allow to cool slightly. Dust the raspberry and almond sticks with icing sugar.

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