CookEat Recipe
Hungarian Apple and Dried Fruit Pastry Roll
A butter pastry roll filled with apple, raisins, currants, nuts and citron, served with sweet wine sauce.
Method
Steps
Step 1
Rub the measured 125 g cold pastry butter into flour, the measured 25 g pastry sugar and salt, add just enough cold water to bind and chill 30 minutes; roll thin to a roughly 30 by 35 cm rectangle.
Step 2
For the proposed wine sauce, simmer wine and the sauce's separate 35 g sugar uncovered for 8–10 minutes until reduced by roughly one-third and lightly syrupy; remove from heat and whisk in the sauce's separate 10 g butter and lemon. Serve a little warm sauce alongside the dessert.
Step 3
Use the separate 30 g spreading-and-top butter allowance for the two brushings. Brush pastry with part of that melted butter. Spread chopped apples, raisins, currants, walnuts and citron evenly, then brown sugar, cinnamon and lemon zest. Roll up and lay seam-down on a buttered tray; brush with remaining butter.
Step 4
Bake at 185 °C about 35–40 minutes until deep gold and filling hot. Rest 15 minutes, slice and serve with proposed wine sauce on the side.
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