Another classic Mexican sweet bread (pan dulce) made with puff pastry, is a roll with fruit filling. Tropical fruits are often used for the filling, for example, guava or pineapple, but the most popular flavour is always good old apple.
Puff Pastry Rolls with Fruit – Rollos hojaldrados de fruta
1 lb (454g) puff pastry (half a batch from my recipe above, or store bought)
1 cup fruit filling, for example pineapple jam (click here for my recipe, or from jar), or for apple filling:
3 medium apples; washed, peeled, cored, and chopped (approx. 2 cups)
½ cup water
½ cup granulated sugar
1 tbsp lemon juice
½ tsp ground cinnamon
1 egg, for brushing
Flour, for rolling dough
Granulated sugar, for sprinkling
To prepare apple filling: Place apples and water in a saucepan over high heat. Bring to boil, then reduce heat to medium, cover, and cook for ten minutes. Uncover, add sugar and stir in (photo below, left). Continue cooking, stirring occasionally, for about fifteen minutes, until almost all the liquid has evaporated (photo below right):
Add cinnamon and lemon juice (photo below, left), and continue cooking and stirring for another two to three minutes, until the bottom of the pan looks clean when fruit filling is pushed with the back of the spoon (photo below, right):
Remove pan from heat, and transfer filling to a heatproof jar with lid; makes one cup. If using right away, keep in the pan, and allow to cool to room temperature.
Assemble rolls: Extend puff pastry dough on lightly floured surface with a floured rolling pin, to form a rectangle 12×16 inches (30x 40 cm):
Slice into four strips, 3x 16 inches (7.5×40 cm) each:
Place a quarter of a cup of filling along the centre of each strip of dough; do not over-fill. Beat egg in a small bowl, and brush along one side of the filling (photo below, left). Fold the other edge over, pressing on top of egg to seal, and holding the filling in place with the back of a spoon to avoid spilling (photo below, right):
Continue rolling over to close the roll, so the seam is at the bottom; score lines across the top, every inch or so (photo below, left). Slice each roll into 4-inch (10 cm) long segments (photo below, right):
Preheat oven to 425ºF (218ºC). Line a baking sheet with parchment paper.
Transfer roll pieces to the baking sheet. Brush tops with remaining egg (photo below, left), then sprinkle with granulated sugar (photo below, right):
Makes 16 pieces:
Bake in preheated oven, rotating back of sheet to front of the oven after 10 minutes, and continue until rolls have puffed and tops have turned dark golden brown. Remove from oven and let cool on the tray:
There is a delicate synergy between the amount of filling added, and the handling of the pastry. In the photo above, a few of the rolls have burst open at the bottom, and look wider; that means that either there was too much filling, or there was some fumbling with the pastry seam (or both). The majority looked good, like the example below, with a golden brown and sugary top, and the filling peeking through the puffed scored lines on top, and the edges:
A platter of these delicious fruity rolls needs a lot of puissance to resist at breakfast, dessert, or snack time:
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I am sharing my post at Thursday Favourite Things #520, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode. Special thanks to Bev for featuring my Dusty Cookies with Nuts – Polvorones de Nuez at her party.