Fruit Filled Rolls
Fruit Filled Rolls are tender, buttery pastries filled with a luscious blend of dried apricots and prunes. Perfect as a dessert or tea-time treat, these rolls are baked to golden perfection with a glossy finish. Enjoy a burst of fruity flavor and delightful texture in every bite!
Fruit Filled Rolls are delightful pastries made with a buttery, tender dough and filled with a rich and flavorful blend of dried apricots and prunes. The dough, lightly sweetened and enriched with sour cream, creates the perfect base for the vibrant fruit filling. Rolled into elegant spirals and baked to golden perfection, these pastries are beautifully glazed with an egg yolk mixture for a shiny finish. Perfect for breakfast, tea-time, or as a dessert, these rolls are a harmonious combination of sweetness and texture, offering a burst of fruity goodness in every bite. A simple yet elegant treat that is sure to impress!
Ingredients
- Flour: 380 g
- Salt: A pinch
- Baking powder: 1 teaspoon
- Butter: 150 g
- Egg: 1 pc
- Sugar: 1 tablespoon
- Sour cream: 150 g
- Dried apricots: 300 g
- Prunes: 300 g
- Sugar (for filling): 160 g (divided into two portions of 80 g each)
- Egg yolk: 1 pc
- Milk: 1 teaspoon
Nutritional Information
- Calories: 330
- Protein: 5g
- Fat: 12g
- Fiber: 3g
- Sodium: 120mg
- Sugar: 24g
- Carbohydrates: 49g
- Cholesterol: 50mg
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
Directions
-
In a large bowl, mix together the flour (380 g), baking powder (1 teaspoon), and a pinch of salt. Add the butter (150 g) and mix well with your hands until crumbly. Incorporate the egg (1 pc), sugar (1 tablespoon), and sour cream (150 g) into the mixture. Form the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
-
Blend the dried apricots (300 g) and sugar (80 g) in a blender until smooth. Transfer to a bowl. Blend the prunes (300 g) and the remaining sugar (80 g) in a blender until smooth. Transfer to a separate bowl.
-
Divide the dough into two equal portions. Roll out one portion into a square shape using a rolling pin. Spread the apricot filling over half of the square and the prune filling over the other half. Roll the dough tightly into a log, then cut it in half. Repeat with the second portion of dough.
-
In a small bowl, whisk together the egg yolk (1 pc) and milk (1 teaspoon). Brush this mixture over the tops of the rolls. Use a fork to create a decorative pattern on the surface. Bake the rolls in a preheated oven at 180°C (356°F) for 35–40 minutes, or until golden brown. Remove from the oven, let cool slightly, then slice into pieces.
