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Rulet S Klyukvoi
Cranberry Apple Roll
Rulet S Klyukvoi
Here is a very Russian dessert.
Ingredients
Pastry
6 oz (170 g) butter, at room temperature
6 oz (170 g) cream cheese, at room temperature
1 egg yolk
6 oz (170 g) plain flour
¼ teaspoon salt
Filling
¼ lb (120 g) cranberries
4 oz (120 g) (scant) sugar
1½ oz (45 g) honey
1 tablespoon water
Grated peel of ½ lemon
1 tablespoon flour
¼ teaspoon cinnamon
2 large tart apples, pared, cored and finely chopped
1 egg yolk, beaten
Details
Serves: 10
Method
Cream the butter and cream cheese together. Beat in the egg yolk. With your hands work the flour and salt into the butter mixture until a soft dough has been formed. Shape into a ball, wrap in greaseproof Paper, and chill for at least 30 minutes before rolling out.
Make the filling: place the cranberries, sugar, honey, water, lemon peel, flour and cinnamon in a heavy saucepan. Bring to the boil and cook, stirring, until the cranberries burst, about 10 minutes. Remove from the heat and stir in the apples.
Roll the dough out and trim it to a 9 in (22.5 cm) x 18 in (45 cm) rectangle. Leaving a 3 in (7.5 cm) wide strip down the centre of the dough, cut 3 in (7.5 cm) long strips radiating out from the centre down both sides of the dough. (Use a fluted pastry cutter if you have one.) Thus there will be a 3 in (7.5 cm) wide centre strip with approximately 12 fluted ribbons on either side of it.
Spread the filling along the centre strip. Then, alternating sides, fold in the fluted strips at an angle, each one overlapping the next, so that the filling is completely covered. Transfer the roll to a greased baking tray using two spatulas. Brush with the beaten egg yolk.
Preheat the oven to 190°C/375°F/Gas 5. Bake the roll for approximately 1 hour, if necessary covering it with foil towards the end of the baking so that it doesn't brown too much. Transfer the baked roll to a rack while still slightly warm. Serve at room temperature.
Note:- This pastry will also make 1 dozen pirozhki.
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