Christmas fruit rolls Recipe
Ingredients
1 teaspoon ground cinnamon
1 small green apple, grated
35g pecans, chopped
165g mixed dried fruit
1 1/2 tablespoons brandy or dark rum
2/3 cup (160g) caster
2 1/4 cups (375g) plain flour
250g butter, halved
1/4 cup (60g) caster sugar
1 egg
1/2 cup (125ml) milk
sugar, extra
Icing sugar, to dust
Christmas fruit rolls Recipe
Method
Step 1
Sift the plain flour into a bowl. Rub in half the butter to form fine crumbs. Stir in sugar. Combine the egg and milk.
Step 2
Use a flat-bladed knife to stir the egg mixture into the flour mixture until a dough forms. Knead on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 1 hour.
Step 3
Melt the remaining butter and combine with the cinnamon, apple, pecans, dried fruit, brandy or rum and extra sugar. Refrigerate for 1 hour.
Step 4
Preheat oven to 180°C. Line 24cm springform pan with non-stick baking paper. Roll the dough out to a 25cm x 35cm rectangle. Spread the fruit mixture evenly over the pastry, leaving a 2cm border. Roll the dough up to enclose the filling. Refrigerate until firm.
Step 5
Cut into 2cm thick slices. Arrange cut side up in the base of the pan. Bake for 30 minutes. Serve dusted with icing sugar.
Ingredients
1 teaspoon ground cinnamon
1 small green apple, grated
35g pecans, chopped
165g mixed dried fruit
1 1/2 tablespoons brandy or dark rum
2/3 cup (160g) caster
2 1/4 cups (375g) plain flour
250g butter, halved
1/4 cup (60g) caster sugar
1 egg
1/2 cup (125ml) milk
sugar, extra
Icing sugar, to dust
Christmas fruit rolls Recipe
Method
Step 1
Sift the plain flour into a bowl. Rub in half the butter to form fine crumbs. Stir in sugar. Combine the egg and milk.
Step 2
Use a flat-bladed knife to stir the egg mixture into the flour mixture until a dough forms. Knead on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 1 hour.
Step 3
Melt the remaining butter and combine with the cinnamon, apple, pecans, dried fruit, brandy or rum and extra sugar. Refrigerate for 1 hour.
Step 4
Preheat oven to 180°C. Line 24cm springform pan with non-stick baking paper. Roll the dough out to a 25cm x 35cm rectangle. Spread the fruit mixture evenly over the pastry, leaving a 2cm border. Roll the dough up to enclose the filling. Refrigerate until firm.
Step 5
Cut into 2cm thick slices. Arrange cut side up in the base of the pan. Bake for 30 minutes. Serve dusted with icing sugar.
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