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Fruit roll

Recipe from: 12/24/1992 12:00:00 AM
Ingredients 8
Servings 7


  • 400
    frozen puff or shortcrust pastry, defrosted
  • 125
    smooth apricot jam
  • 250
    dried fruitcake mix
  • 15
    brandy or rum (optional)
  • 1
    lemon (the grated rind)
  • 1
    egg, beaten
  • brown sugar
  • icing sugar to sift on top


Preheat the oven to 200 ºC (400 ºF). Spray a baking tray with non-stick spray. Roll out the pastry on a floured surface until 5 mm thick. Cut out a pastry circle about the size of a dinner plate. Melt the apricot jam slightly until it has a spreadable consistency. Spread evenly over the pastry circle. Sprinkle with the dried fruitcake mix. (If desired, first soak the dried fruitcake mix in brandy or rum until plump). Sprinkle the fruit with grated lemon rind and roll up the dough as for a pancake. Press the ends of the pastry roll together and shape into a crescent. Place on the prepared baking tray. Make a few slits across the top of the pastry. Brush the pastry with a little of the beaten egg and sprinkle brown sugar over the entire roll. Bake for about 15-20 minutes or until the pastry is baked through and brown on top. Dust the roll with a little icing sugar just before serving and serve with cream or ice cream. Serves 6-8.

Read more on: bake  |  fruit

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