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! 😀
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.
There are so many recipes in this world, including pudding recipes: some are baked, another prepared with gelatin and then cooled in a fridge.. and then I’m feeling stuck and really don’t know which one to try. 🙂 I like easy-to-make recipes like this one – baked pudding. It has the amazing mandarin-lemon flavour and bright tasting. The pudding is good on its own, but I also prepared a simple citrus sauce, that I made for this peach pie, and it was absolutely delicious! 🙂
Any favourite pudding recipes, guys? I’d like to hear which one do you like and cook.
One of the great part of food blogging is that you can discover new and interesting recipes almost every time you open your browser; you can see what bloggers cook and enjoy in different parts of the world, and of course try to prepare those amazing international recipes at home. So, when I saw the ricotta-almond cake that Margherita shared at her blog, I immediately saved it and decided to make it the other day. The cake turned out really moist and very nutty. I even could say that you can feel more nuts than ricotta, but it’s not bad at all (especially if you love lots of nuts in baking). Moreover, orange zest gave a fantastic aroma to the cake. The only thing – it was a bit too sweet to my taste, so I will reduce the quantity of sugar next time.
And I didn’t wait for an hour before unmolding the cake, about 20 minutes was enough to get it cool and enjoy with a tea. 🙂
Hi there! It’s been windy, dark and gloomy all day here in Dubai today. The weather intends to spend a day in the kitchen and bake something warm, aromatic and tasty. And I found a deliciously satisfying dish to cheer this day up! Sweet-smelling baked apples with super tasty filling: walnuts and cowberries! Sounds fantastic, doesn’t it? The cozy smell of cinnamon and brown sugar was filling my kitchen while apples were baked.. It’s so easy to turn regular apples into a fabulous warm dessert! Enjoy!
Cowberry (also known as lingonberry) is a very tasty, slightly bitter and sour berry; it contains lots of vitamin C, A and B. It’s a popular type of berry in my home-country (Russia), and as far as I know in Sweden and Norway. Their taste remind small sour cranberries, so you can easily substitute it with cranberries (fresh or frozen).
When the sun is shining almost every day, you’ve got an inexpressible feeling when it starts raining. You can breeze in fresh and cool air. All day has been gloomy, cool and windy. I made a huge mountain of these rolls early today. Then I wrapped up myself in a cozy blanket, filled a cup with my favorite Earl Grey tea, took few carrot rolls and sat outside to enjoy the sound of rain! These freshly baked rolls with orange taste and cinnamon-ginger aroma added a real autumn-note to my day.
**You can substitute orange marmalade with apricot or peach jam.
300g plain flour
1 tsp cinnamon
1/3 tsp ginger powder
a pinch of freshly grated nutmeg
1/3 fine salt
150g washed, cleaned carrots*, finely grated
150g butter, cold
100g sour cream (20% fat)
2-3 Tbsp white sugar (you can add more to suit your taste)
orange marmalade (with orange peel)**
dry-roasted hazelnuts, roughly chopped
In a large mixing bowl, sift the flour and add spices. Cut butter into small cubes or grate it. Rub into the flour mixture until you get coarse crumbs. Mix in grated carrots.
In another bowl whisk sour cream with sugar, fold into batter. You should get a soft dough. You may add a bit more flour if needed.
Divide the dough into 2 parts and shape disks, cover each with a plastic wrap and put into the fridge for 30 minutes or overnight.
Take one part of the dough from the fridge and roll it into a 2mm-thick circle. Cut into triangles; the size is up to you. Spread 1-2 teaspoons of orange marmalade on each triangle, add a teaspoon of hazelnuts and roll into croissant shape. Repeat with the second part of the dough.
Arrange rolls on a lined baking tray. Sprinkle with more hazelnuts, if desired. Bake in preheated 190C oven for 20-25 minutes or until golden-brown.