Fruit Pinwheel

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Fruit Pinwheel
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 42 min.
Ready in

Ingredients

for
60
For the dough
150 grams
softened Butter
120 grams
60 grams
1 tablespoon
2
240 grams
1 pinch
1 pinch
1 pinch
ground Cinnamon
½ teaspoon
For the filling
140 grams
dried Mango
60 grams
dried Apricots
5 tablespoons
3 tablespoons

Preparation steps

1.

For the dough, mix butter, sour cream, sugar, vanilla sugar and egg yolks until creamy. Combine flour with spices and baking powder, add to butter mixture and knead. Roll dough into a ball. Cover and chill for 1 hour.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

For the filling, mix dried fruit with rum and set aside to soak. When soft, puree with mango syrup to form a paste.

4.

Divide the dough into thirds and roll out into rectangles (each approximately 10x20 cm or 4x8 inches). Spoon fruit mixture onto dough and roll up. Chill in freezer for about 15 minutes and cut into 0.7 cm (or approximately 1/3 inches) slices. Place on a lined baking sheet.

5.

Bake for about 12 minutes. Cool on a wire rack. Serve.