Blueberry Roll with Shortcrust Pastry

Fruit desserts are very popular with children, and blueberries give this dessert a special aroma. Instead of using puff pastry, we use shortcrust pastry, making the dessert rich and filling.

Details

Preparation Time: 60 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

dough

500 g Flour, Wheat, bread flour
0.5 bags Baking powder
0.25 teaspoons Salt, table
150 g Sugar, white
250 g Butter, unsalted
2 piece Egg, fresh

filling

1.5 l Blueberry, raw
80 g Sugar, white
80 g Breadcrumbs, dried

Steps

Sift the flour into a bowl. Add baking powder, a pinch of salt, and sugar, and mix well. Add the diced butter to the flour, along with the beaten egg, and knead everything into a shortcrust pastry.
Shape the dough into a ball, wrap it in plastic wrap, and let it rest in a cool place for about an hour.
Sort the blueberries, clean them, wash them, and drain them.
Divide the dough into four parts and roll each one out into a rectangular shape on a damp cloth. Sprinkle the rolled-out dough with blueberries, a tablespoon of sugar, and a tablespoon of breadcrumbs, then roll it up using the cloth. Fold the edges inward to prevent the filling from escaping during baking.
Place the rolls in a greased and floured baking dish, prick them several times with a fork or skewer, and bake in a preheated oven at 200°C for about 40 minutes.
Remove the baked rolls from the oven, let them cool slightly, then cut them into diagonal slices and arrange them nicely on a serving plate. If desired, you can dust the slices with powdered sugar.

Nutrition Information (Per 100g)

Calories: 231 kcal
Fat: 9.42 g
- Saturated Fat: 5.63 g
Carbohydrates: 32.55 g
- Sugars: 14.4 g
Protein: 3.05 g
Fiber: 1.46 g

Advice

If the dough seems too hard or dry, you can add a little water. The dough should not crack while rolling. Instead of shortcrust pastry, you can use (thawed) puff pastry.