Apricot and Almond Ensaimada

Apricot and Almond Ensaimada

In my opinion, this is the best Ensaimada Recipe!
It’s easy and quick to make! The Recipe is from Yotam Ottolenghi
5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr
Course Cake, Dessert
Cuisine Mediterranean, Middle East
Calories 5193 kcal


  • 50 g muscatel raisins or other raisins roughly chopped
  • 3 tbsp orange liquor such as Cointreau or Grand Marnier
  • 100 g unsalted butter diced, at room temperature
  • 150 g caster sugar
  • 2 eggs lightly whisked
  • 40 g ground almonds
  • 70 g plain flour plus extra for dusting
  • 7 apricots stone removed: 4 cut into ½ cm dice, 3 cut in half only
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 40 g flaked almonds
  • 500 g puff pastry
  • ½ tsp icing sugar
  • 1 tsp runny honey
  • salt


  • Soak the chopped muscatel raisins in the orange liquor for 30 minutes. Preheat the oven to 200C.
  • In a mixer, beat the butter and sugar until light, airy and pale in colour. Slowly add the eggs, a little bit at a time; if the mixture looks split, add a bit of flour to bring it back together. Finally, add the ground almonds, flour and a ¼ of a teaspoon of salt and beat just until everything comes together. Fold in by hand the diced apricots, raisins and alcohol, orange and lemon zest and flaked almonds. Set aside.
  • Dust your work surface with a little bit of flour and roll the puff pastry into a rectangle, 2-3 millimetres thick. Trim the edges down to a 50cm long and 30cm wide rectangle and then cut it into two rectangles, both measuring 15cm x 50cm. Spread the almond paste thinly over both of the pastry rectangles, leaving a 2cm border along the long edges.
  • Taking one rectangle first, gently roll the longest edge over itself and roll the whole sheet into a long sausage, the seam facing down. Place on a baking tray lined with baking paper. Place one end in the centre of the tray and wrap around in a coil form, leaving a slight gap in the centre. Fold the end underneath the coil to seal it shut, brushing with a little egg to help stick. Repeat the same process with the 2nd pastry rectangle.
  • Place 3 apricot halves in the centre of each of the coils, slightly overlapping and forming a flower pattern. Brush the remaining egg over the pastry and refrigerate for 10 minutes.
  • Bake in the preheated oven for 8 minutes and then turn down to 170C and continue cooking for another 45 minutes. The two ensaimadas should be golden-brown all over. Cool on a wire rack, dust with the icing sugar and brush the apricots with some runny honey before serving warm or at room temperature.



Calories: 5193kcalCarbohydrates: 562gProtein: 93gFat: 293gSaturated Fat: 63gPolyunsaturated Fat: 53gMonounsaturated Fat: 161gTrans Fat: 0.1gSodium: 1297mgPotassium: 2655mgFiber: 40gSugar: 211gVitamin A: 4741IUVitamin C: 28mgCalcium: 511mgIron: 22mg
Keyword Ensaimada, Ottolenghi

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