Rondo's

It's always fun to find a new treat

so when Hanaa from 

Avid Baker's Challenge

invited me to bake along

I was excited about

this recipe for Rondo's.

They were easy to mix up, 

first the almond filling

which is refrigerated,

and then the pastry dough,

which also is refrigerated.

Rolled out, filled, sealed and baked

in rings, the kitchen was filled

with a lovely aroma.

I used dark Muscavdo sugar and some

of the sugar didn't entirely melt

but it just added to the charm.

I also did not brush with the egg wash 

and adorn with almonds.

I had unexpected visitors

in the form of grandchildren

arrive.

Baked in a four inch English muffin ring.

You can image the chaos.  

They loved them so much 

I was asked if the could take 

them all home!

That says everything, yes?!