Recipe

Oldfashioned Fruit Rollup Pastry Recipe

Add Step-by-Step Photos	Crainny / All my dishes 1 year, 8 months ago My mom's aunt was the queen of this strudel-like pastry. It was her famous summer treat, and everyone wanted a recipe. Try it and you won't be able to put it down. It flies off the tray in minutes. Prep:30m Cook:45m Servings:24	Crainny
	oldfashioned sweet fruity light summer dessert easy

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Ingredients

Pastry:

3 cups buttermilk or kefir (whole milk, not low fat)

1 stick butter, softened

1/2 tsp salt

1/2 tsp baking soda

1/2 tbsp white vinegar

2 eggs

generous amount of all-purpose flour, enough to make soft dough

Filling:

Any selection or combination of things from the list below

Pitted fresh sour cherries

Pitted and chopped up apricots or peaches

Cored (not peeled) tart apples, such as Granny Smith, chopped like for apply pie

Shredded pumpkin flesh

Fresh raspberries, blueberries, blackberries

Farmer cheese mixed with sugar, egg yolk and raisins

For assembly:

2 sticks melted butter

1-2 egg, beaten until smooth

2 cups sugar

cinnamon (ground)

Directions

Sift 3 cups of flour into a large mixing bowl and form a volcano (make a crater)

Pour buttermilk into crater

Add beaten eggs

Combine baking soda and vinegar in a spoon until foamy. Pour foaming liquid into the volcano

Add butter

Mix all together until smooth.

Add flour in batches until soft, non-sticky dough forms.

Shape dough into a ball, cover with plastic and refrigerate for 1 hour at least (better overnight, but not mandatory)

Chop up all your favorite filling ingredients.

Melt butter, and keep butter, sugar and cinnamon handy.

Divide dough into 3-4 parts.

Roll the dough out into very thin crust (1/8 inch), taking care not to tear. Dough should be very elastic and easily patched if torn.

Crust should be quite large - about 24 by 18 inches or so.

Using a brush, spread butter all over the crust.

Put filling along the long edge closest to you - it should be about 1-1/2 to 2 inches wide.

Sprinkle sugar and cinnamon over the filling.

Roll the crust up starting with filling edge.

Roll it all the way up to the other edge, forming a long and thick roll.

Transfer the roll onto a greased and floured baking sheet. The roll will be much longer than the sheet, so you can fold it in any manner you like - make a loose swirl, or bend it in half. Most importantly, leave some breathing room between the edges of the roll, so they don't touch.

Spread beaten egg over the top of the roll.

Repeat with the remaining dough.

Bake in 325-350 degree oven for about 45-50 minutes, until gorgeously golden and fruit is bubbly.

Cool off completely or until manageable.

Optionally, dust lightly with powdered sugar.

Using a serrated knife, slice the pastry in a slightly slanted manner into pieces about 2 inches thick.

Enjoy!

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