Alt title

Ginger bread dough roulette with dried fruits, nuts and marmalade

19. December
2014
Ginger bread dough roulette with dried fruits, nuts and marmalade

Ingredients: Prunes – 50g Dried apricots – 50g Cranberry marmalade – 40g Roasted hazelnuts – 30g Fresh large cranberries – 30g Ready-made gingerbread dough – 300g 1 egg yolk

Preparation:

Finely chop the dried fruit, ½ of the roasted hazelnuts, marmalade and the large cranberries. Place all the cut up ingredients in one bowl and mix thoroughly. Roll out the gingerbread dough to 5mm thickness in square shape. Place all the chopped up products on top of the rolled-out dough. Start folding it from one side, creating a roulette. Place butter-paper inside baking tray and the roulette on it, which then smear with churned egg yolk, and sprinkle it with the other half of the chopped up hazelnuts. Place in an oven, heated up to 175-180 degrees, for 15-20 minutes. Serve chilled.

Back