Gelson's Alligator Pastry
By Bonnie Beck sailboat
This is a bit of heaven. I have had some of the best Alligator pastry in the world at other bakeries here in Los Angeles, all the recipes are a guarded secret. Gelsons market is the only recipe available. It is rich and heavenly.
I have made it many times. It is too expensive to buy otherwise for a party or a group of people. Some bakeries sell it by the pound, others make you buy the whole pastry.
Alligator is a Jewish very rich pastry, rich with buttery flavor, almond paste and pecans with a hint of maple.
MUST READ the recipe before making. THIS TAKES AN EXPERIENCED BAKER.
Make the frosting and set aside.
Heat the maple syrup and 1/4 cup butter until butter melts. Stir in the confectioners' sugar until smooth.
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.
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.
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.
Note: I like to roast my pecans sighlty.
About this Recipe
Bonnie Beck sailboat - Sep 3, 2012
This is my secret. I line a cookie sheet with parchment paper...spread the butter on the paper and set it in the freezer. Then I place it on the rolled out dough, taking the paper off with care...fold it and repeat 2 more times.
Bea L. BeachChic - Sep 30, 2012
JoSele Swopes JODIE57 - Oct 4, 2012
Actually Bonnie this sounds very simple...I love these type of recipes. I love a challenge. I am always trying something new....Thank you for this post. Looks wonderful!!!!!!!!!!!!!!!
Bonnie Beck sailboat - Oct 4, 2012
Josele..simple for someone who has baked or cook. But not simple for a beginner cook or baker. If you have the butter too soft and at the right temp. the pastry can come out really bad. Hence why I suggest and do freeze butter on a sheet...then place it on top of the pastry before rolling. I roll the paper with the butter on top of the dough..then carefully peel the paper off.