Fruit roll

Menu: Desserts

Allergens: Gluten, Dairy, Egg

Intermediate

This recipe is preset to 6 people

A great alternative for strudel with a luscious layer of heavy cream and mascarpone, and blueberries inside. Wonderful when served either warm or cold.

Ingredients

For the starter:

white wheat flour

2 tbs

sugar

1 pinch

salt

1 pinch

dry yeast

4 g

lukewarm water

100 ml

For the dough:

margarine

80 g

white wheat flour

380 g

salt

2 pinches

milk

130 ml

For the filling:

sugar

70 g

heavy cream

200 ml

vanilla sugar

2 packs

mascarpone

200 ml

blueberries

200 g

Preparation

Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Prepare the dough. Add the starter to flour, along with margarine, milk and salt. Knead the dough, cover it with a cotton towel and let it rise for approximately 20-30 minutes.
Prepare the filling. Combine heavy cream and mascarpone. Add sugar, vanilla sugar and blueberries.
Roll out the dough to a thickness of 3 mm and cut out square shapes (10 cm x 10 cm).
Place a tablespoon of filling on each square, shape into rolls. Place them on a baking sheet covered with parchment paper and coat with egg yolk.

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