Friday - - Food -

Prep time 35 mins Cook­ing time 30-35 mins Serves 8 FOR A SWEET PAS­TRY 250g plain flour, sifted 125g veg­etable short­en­ing 1/3 cup caster su­gar 1 egg yolk 1 tbsp ice-cold wa­ter FOR THE FILL­ING 300g good-qual­ity orange mar­malade 100g pe­can nuts, roughly chopped TO SERVE Cus­tard or ice cream Com­bine flour, veg­etable short­en­ing and su­gar in a food pro­ces­sor and blend un­til the mix­ture re­sem­bles fine bread­crumbs. Add egg yolk and wa­ter and process un­til the pas­try just comes to­gether in a soft dough. Add more wa­ter if nec­es­sary. On a lightly floured sur­face, knead the dough un­til smooth. Wrap in cling­film and re­frig­er­ate for 30 min­utes. Pre­heat the oven to 200°C and lightly grease a bak­ing tray. Roll the pas­try out on a lightly floured sur­face to form a rec­tan­gle about 20x30cm. Leav­ing a bor­der of about 2.5cm, spread the mar­malade over the pas­try, then sprin­kle the pe­can nuts on top. Us­ing a pas­try brush, moisten the edges of the pas­try with wa­ter and roll it up like a scroll, from the short end, and trim the edges with a sharp knife. Place the roly poly, with the seam at the bot­tom, onto the pre­pared bak­ing tray and bake for 30-35 min­utes. Serve thick slices of the pud­ding with cus­tard or ice cream.

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