Everything is simple here. A few days ago, Argentinian pears were sold in a supermarket here, I’ve never tried them before and the price was attractive, so I bought a huge pack. Even though they turned out juicy and very delicious I still had some not-so-ripe left. Good to highlight, that using a bit hard but ripe pears that retain its shape during the baking process is a key to the good and not mushy filling.
I added tvorog (as I mentioned many times in my blog – it’s very Russian product) into the dough for my roll, it makes the dough softer and more tasty. Don’t worry, the dough won’t rip but make sure you carefully roll it out on a floured surface. 
The roll looks like a strudel, but the dough is absolutely different, it’s not that thin and thus much easier to roll out! It is tender&delicious and absolutely deserves to make it again and again. Another bonus, the dough can be make a day ahead! Plus juicy pears, sweet black raisins and crunchy nuts in the filling! Doesn’t it sound luscious? It is! 😀
Russian roll with Argentinian pears
Ingredients
Dough
250g tvorog
90g soft butter, at room temperature
1 large egg
1 tbsp white sugar
200-210g plain flour
a pinch of fine salt
1/2 tsp baking powder
Filling
40g black raisins
hot strong black tea or water
1 egg white, optional
80-100g roasted almonds, chopped
450g (3-4) pears, cut into small cubes
2 tbsp brown or raw sugar
Glaze
1 egg yolk
2 tsp milk
1 tbsp demerara or raw sugar, optional
Method
- For the roll dough, whisk tvorog with butter.
- In another small bowl, whisk egg with sugar until pale. Add beaten egg into the mixture.
- Sift the flour along with salt and baking powder into the dough. Combine to get the soft dough, shape into the disk. Cover in a plastic wrap and put in a fridge for 30-60 minutes to cool.
- Preheat oven to 180C/360F.
- Wash raisins and cover with hot strong black tea or water. Leave to soak while ready to use. Drain.
- Roll out the dough on a lightly floured surface into 30x40cm rectangle, making sure it doesn’t stick to the surface.
- Brush the surface of the roll with egg white (optional). Sprinkle with nuts, spread pears and raisins. Sprinkle with sugar. Slightly fold in all sides (thus the filling will stay inside the roll and don’t fall out). Roll the dough into a barrel.
- Carefully transfer the roll on a greased lined baking tray. Brush the roll with egg glaze and sprinkle with sugar. Bake for 40 minutes or until golden-brown.
- Leave to cool for 15-20 minutes. Slice and serve as is or with whipped cream/frozen vanilla yogurt/ice cream.
Enjoy!
milkandbun 
It looks so beautiful! Wish I could have it right now 🙂
Thanks a bunch! 🙂 it’s very very easy to make, so – go and make it! 😉
Absolutely love the looks of this one…delicious!
Thanks for commenting Nancy, glad you liked it! It was super tender and tasty!
this looks absolutely delicious- i love the idea of using tea in the filling!
There is no tea in the filling, dear)) I soaked raisins in a black tea, it adds extra aroma. 🙂
Wow, this looks just lovely! I can only dream of the taste 🙂
No need to dream, Loretta! It’s real and I’m sure you can prepare the same. Hope you will give it a try soon? 😉
Looks very yummy! My family came to Canada from South Russia and we ate many such things as this growing up.
Hello Darlene! Nice to meet you! I hope you will find something interesting for you and your family, or may be some recipes that you haven’t cooked or tried in ages. 🙂
Come around more often please! 🙂
Have a nice weekend!
Mila
Your Russian roll looks absolutely delicious and I’ve never heard of tvorog before, so I just learnt something new today. Thanks for sharing:)
C’mon Lily! I think you forgot.,. but I’ve posted lots of recipes with tvorog (it’s a kind of Russian cottage cheese). 🙂 I’m sure you can get it in many supermarkets. 🙂
You may like these recipes as well, have a look please:
https://milkandbun.com/2016/02/07/sponge-cake-with-tvorog-cream-and-poached-plums/
https://milkandbun.com/2015/02/10/1476/
https://milkandbun.com/2015/07/19/whitecurrant-tart/
or just search ‘tvorog’ in my blog and you will find other recipes. 🙂
Have a lovely weekend!