Recipe: Gelson's Alligators (yeast dough pastry, almond paste filling, maple icing)
Desserts - PastriesGELSON'S GATORS
"I lived in Los Angeles for 20 years, and can say without hesitation that the premiere grocery store on God's earth is Gelson's. Their bakery is a slice of heaven, so to speak, and one of the most popular items is the Gelson's Alligator. I managed to snare the recipe before leaving L.A. and I'm happy to share it here. It's not for the faint of heart, short of time or high of cholesterol." - Tracy Anton, Hollywood
FOR THE DOUGH:
1/2 envelope dry yeast
1 cup warm (105 to 110 degrees) milk, divided
3 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons melted butter
2 1/2 cups all-purpose flour
3/4 cup softened butter, divided use
FOR THE FILLING:
1 cup sugar
3/4 cup almond paste
3/4 cup butter
1/4 cup honey
1 1/2 cups ground pecans
1 tablespoon all-purpose flour
Maple Icing (recipe follows)
TO FINISH:
1 egg, beaten
About 60 pecan halves (for decorating)
TO MAKE THE DOUGH:
Dissolve the yeast in about half the milk; let stand 5 minutes.
In the large bowl of an electric mixer, combine the 3 tablespoons sugar, salt, 3 tablespoons melted butter, remaining milk and the yeast mixture. Gradually beat in the 2 1/2 cups flour. Knead to make a smooth dough, about 6 to 8 minutes. Let dough rest for 30 minutes, covered with a clean towel.
Roll out on a floured surface into a large rectangle, about 16 by 20 inches. Spread 1/4 cup of the softened butter on top. Fold the dough into thirds. Repeat 2 more times, rolling and then spreading with the remaining butter. Allow dough to rest 30 minutes.
TO MAKE THE FILLING (makes about 2 cups):
Blend the 1 cup sugar, almond paste, 3/4 cup butter and honey into a paste. Toss the ground pecans with the 1 tablespoon flour and fold into the paste.
TO SHAPE AND BAKE:
Divide dough into 2 equal portions. Using 1 portion at a time, roll dough as thinly as possible into an 18x12-inch rectangle. Spread the half of the filling on entire surface of each dough rectangle, then fold each lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate tops with pecan halves to resemble an alligator's skin. Let rest 15 minutes.
Meanwhile, preheat oven to 375 degrees F.
Bake alligators for 20 to 30 minutes, until golden brown. While still hot, drizzle tops with the Maple Icing.
MAPLE ICING
Makes about 1 cup
1/2 cup maple syrup
1/4 cup butter
1 cups confectioners' sugar
Heat the maple syrup and 1/4 cup butter until butter melts. Stir in the confectioners' sugar until smooth.
Makes 2 alligators, 8 servings each
Source: Tracy Anton, Hollywood to Miami Herald: Cook's Corner, September 4, 2008
"I lived in Los Angeles for 20 years, and can say without hesitation that the premiere grocery store on God's earth is Gelson's. Their bakery is a slice of heaven, so to speak, and one of the most popular items is the Gelson's Alligator. I managed to snare the recipe before leaving L.A. and I'm happy to share it here. It's not for the faint of heart, short of time or high of cholesterol." - Tracy Anton, Hollywood
FOR THE DOUGH:
1/2 envelope dry yeast
1 cup warm (105 to 110 degrees) milk, divided
3 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons melted butter
2 1/2 cups all-purpose flour
3/4 cup softened butter, divided use
FOR THE FILLING:
1 cup sugar
3/4 cup almond paste
3/4 cup butter
1/4 cup honey
1 1/2 cups ground pecans
1 tablespoon all-purpose flour
Maple Icing (recipe follows)
TO FINISH:
1 egg, beaten
About 60 pecan halves (for decorating)
TO MAKE THE DOUGH:
Dissolve the yeast in about half the milk; let stand 5 minutes.
In the large bowl of an electric mixer, combine the 3 tablespoons sugar, salt, 3 tablespoons melted butter, remaining milk and the yeast mixture. Gradually beat in the 2 1/2 cups flour. Knead to make a smooth dough, about 6 to 8 minutes. Let dough rest for 30 minutes, covered with a clean towel.
Roll out on a floured surface into a large rectangle, about 16 by 20 inches. Spread 1/4 cup of the softened butter on top. Fold the dough into thirds. Repeat 2 more times, rolling and then spreading with the remaining butter. Allow dough to rest 30 minutes.
TO MAKE THE FILLING (makes about 2 cups):
Blend the 1 cup sugar, almond paste, 3/4 cup butter and honey into a paste. Toss the ground pecans with the 1 tablespoon flour and fold into the paste.
TO SHAPE AND BAKE:
Divide dough into 2 equal portions. Using 1 portion at a time, roll dough as thinly as possible into an 18x12-inch rectangle. Spread the half of the filling on entire surface of each dough rectangle, then fold each lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate tops with pecan halves to resemble an alligator's skin. Let rest 15 minutes.
Meanwhile, preheat oven to 375 degrees F.
Bake alligators for 20 to 30 minutes, until golden brown. While still hot, drizzle tops with the Maple Icing.
MAPLE ICING
Makes about 1 cup
1/2 cup maple syrup
1/4 cup butter
1 cups confectioners' sugar
Heat the maple syrup and 1/4 cup butter until butter melts. Stir in the confectioners' sugar until smooth.
Makes 2 alligators, 8 servings each
Source: Tracy Anton, Hollywood to Miami Herald: Cook's Corner, September 4, 2008
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!