Mediterranean spiral rolls

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 10
Servings 8
Time 20 minutes

Ingredients

  • 375
    g
    self-raising flour
  • 100
    g
    butter
  • 90
    g
    mature Cheddar, grated
  • 125
    ml
    milk
  • FILLING
  • 45
    ml
    olive tapenade
  • 240
    ml
    packet sun-dried tomatoes, drained and chopped
  • 70
    g
    Parmesan cheese, grated
  • 30
    g
    fresh basil, chopped
  • 30
    ml
    (or more to taste) crushed garlic
 

Method

40 minutes
 
Lightly grease a baking tray.
Sift the flour into a large bowl, cut the butter into small cubes and rub into the flour with your fingertips until the mixture resembles breadcrumbs.
Add cheese and mix well.
Make a well in the centre and add the milk and about 125 ml cold water, just enough to bring the dough together.
Press dough into a ball.
Roll the dough out to form a rectangle on a lightly floured surface.
Spread the filling ingredients over the dough and roll up like a Swiss roll.
Slice into six to eight pieces and place on the baking tray.
Bake in a preheated 210 °C oven for 15 minutes, then reduce the temperature to 180 °C.
Cover loosely with foil if the rolls start to brown too much.
Bake for a further 20 to 25 minutes or until the base sounds hollow when tapped.
These rolls are best eaten on the day they are baked.
 

Read more on: bake  |  fruit
 

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