Traditional recipes

Roll with plums and cream cheese

Roll with plums and cream cheese

Wheat:

Separate eggs. Beat the egg whites with the sugar, add the yolks, essence and flour. Stir gently from bottom to top. Put baking paper in a tray and spread the composition. Bake for about 10-15 minutes in the preheated oven.

Remove the top with the paper on a napkin moistened and sprinkled with caster sugar. Roll it completely and leave it until the moment of filling.

Plum cream:

The washed and pitted plums are boiled in 1/2 cup of water together with the sugar. Let it boil until it softens. Turn off the heat and add the gelatin soaked in water, cinnamon and cardamom. Leave to cool.

Cheese cream:

Mix the cream well with the cream cheese and powdered sugar. Add gelatin soaked in water and essence.

Unroll the roll and fill it first with the plum jelly and then with the cheese cream. It rolls easily, unfolding the paper. Let cool for 2-3 hours. Powder with sugar.


Roll with carrot and cream cheese

Method of preparation :Beat the whole eggs with the salt, add the flour, Parmesan cheese and grated carrot, then mix the composition and pour into a 20x30cm tray, lined with baking paper. Bake the pan in the oven at 180˚ for about 15 minutes.

Remove the worktop, remove the baking paper and leave the worktop to cool on a food foil. Mix the cheese with the butter kept at room temperature and with the finely chopped dill. Mix well until a homogeneous paste is obtained.

Spread the cream cheese over the countertop and roll the countertop lightly. Hold the foil tightly at both ends and roll in the refrigerator for about 2 hours, then remove the foil and can be portioned and served as a cold appetizer.


Preparation Appetizer roll with cream cheese:

First, I scalded the spinach. I drained it in a sieve, then I passed it with the vertical blender. Then I passed the pepper, until I got a paste.

Rolling table:

The egg whites are separated from the yolks in a bowl, and the yolks are placed separately, 2 by two, in separate bowls.

In each bowl with yolks you will then put:

  1. 2 tablespoons oil, 2 tablespoons flour, 1/3 baking powder, 1 tablespoon sour cream and grated cheese
  2. 2 tablespoons oil, 2 tablespoons flour, 1/3 baking powder, 1 tablespoon sour cream and spinach
  3. 2 tablespoons oil, 2 tablespoons flour, 1/3 baking powder, 1 tablespoon sour cream and pepper

Mix well all the compositions from the 3 bowls. Mix the egg whites with a little salt until they become a hard foam. They are then divided equally into the 3 bowls. Homogenize by mixing lightly with a spatula, with movements from bottom to top.

To make it easier to put the composition in the tray, I put all 3 compositions in a posh. You can also use a thicker bag, which you will cut a corner.

In the tray (40/28 cm) lined with baking paper, put the composition for the appetizer roll, alternating the colors.

Put the tray in the oven over medium heat (160 degrees, electric oven with ventilation) and bake for 15-20 minutes, until the yellow top is slightly browned.

Remove the tray from the oven, let it cool a bit, then roll it with baking paper. Leave to cool.

Appetizer Roll Stuffing:

Meanwhile, prepare the filling by mixing cottage cheese with sour cream, salt to taste and a few sprigs of green dill.

When the appetizer roll has cooled, unroll it and carefully remove the baking paper.

Spread the cream cheese evenly over the counter, then sprinkle a few diced peppers. Run as tightly as possible, taking care not to leave the cream. We wrap the roll in food foil, which we tighten well at the ends and tie it with a knot. Tie the foil at one end with a knot, then from the other end roll, roll, roll… until it gets a cylindrical shape Tie again with a knot and refrigerate for a few hours, preferably overnight.

RECIPE IN PICTURES

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Roll with Cream Cheese and Berries

Roll with Cream Cheese and Berries

We can prepare something sweet with few ingredients, which we have at hand. I chose to prepare a Roll of Cheese Cream and Berries because Fluffy Cheese is not missing from the fridge, I had berries in the freezer, and at the late hour when I was inspired to prepare something sweet for Sunday it was enough to bury quickly something good and sweet. Instead of berries you can use cherries drained from compote or other fruits that you like.

Ingredients Countertop Roll with Cream Cheese and Berries

4 “S” size eggs
4 tablespoons flour
4 tablespoons sugar

Ingredients Rolled Cream with Cream Cheese and Berries:
280 g Fluffy Cream Cheese (from Delaco)
3 tablespoons sugar
1 sachet of vanilla sugar
80 g berries (or other fresh or compote fruits)
100 ml whipped cream (I had Megle on hand)

Roll Top Preparation:
Separate the yolks from the egg whites in separate bowls. Add 4 tablespoons of sugar to the yolks and mix with the mixer until it changes color and becomes thicker. Whisk the egg whites and mix with the rubbed yolks. Gradually add the 4 tablespoons of flour. Stir gently from top to bottom until the composition is homogeneous. In the tray lined with baking paper, pour the sponge cake composition and bake in the preheated oven until the toothpick sample. Remove the tray with the baked pandispan from the oven, turn it over on a sheet of baking paper, remove the paper on which it was baked and we will twist the top as tightly as possible. Let the pandispan cool in this way and start preparing the cream.

Preparation of Cream Cheese and Berries :
In a bowl beat whipped cream. In another bowl we put the Fluffy Cheese together with the vanilla sugar, the sugar and the berries crushed with a fork.

Stir until smooth and then add whipped cream to mix.

Rolling Assembly with Cream Cheese and Berries :
We unroll the cooled pandispan from the baking paper in which we rolled it and we grease the surface of the top with the resulting cream after which we roll it back in the baking paper and leave it to cool for a few hours after which it can be sliced ​​and served.


Roll with Cream Cheese and Berries, can be powdered with powdered sugar or glazed with chocolate.

PS: The tray used for the rolling table has the dimensions of 31 & # 21522 cm (Length x width measured on the inside of the tray).


Cheese and Currant Cream Roll


Cheese and Currant Cream Roll

The simplest roll made so far without starting the oven and which I am very happy with. It is prepared very quickly and is delicious. Perfect for hot summer days. Other recipes with desserts or cakes can be found in the section Quick desserts or Recipes Cakes and pies .
We invite you to browse the section with Retete Delaco where you will find appetizers, desserts, dishes, soups, all prepared with products from our friends Delaco.

Ingredients Rolled with Cream Cheese and Currants

champagne biscuits (16-20 pieces)
2 boxes of Grace Cream Cheese Cream (280 g) - Delaco
100 g powdered sugar
1 vanilla
200 ml fresh
150 g red and black currants
1 sachet of gelatin (10 g)
food foil for packaging

Syrup ingredient:

lemon essence or grated lemon peel
3 tablespoons caster sugar
150 ml water

Cheese and Currant Cream Roll Preparation

First we prepare the syrup through which we will pass the biscuits. Caramelize the sugar and add over the water. Let it boil until the caramelized sugar melts. Let the syrup cool and then add the lemon essence (half an ampoule or 1 teaspoon larger if you have the essence in a bottle, or grated peel of half a lemon).

We start preparing the cream.
The currants are mixed with 3 tablespoons of powdered sugar, and crushed a little with a fork so that whole grains remain. Geatin is hydrated in 30 ml of cold water.

Drain the cream cheese and mix with the sugar and vanilla sugar using a mixer for 1-2 minutes. Whip the cream.

Add gelatin to the crushed fruit (the gelatin is heated until it becomes liquid. DO NOT boil, just heat!). Add the fruit to the cream cheese and mix until smooth. The cheese and fruit composition is gradually added to the whipped cream. Stir until smooth.

The biscuits are passed through the cooled syrup and placed on food foil as in the picture in two rows. Cover with another foil and leave to cool for 1 hour.
Remove from the fridge, set aside the layer of foil with which we covered them and spread the cream over them. Using the remaining foil, roll gently until a roll is formed.

Wrap as tightly as possible in foil and leave to cool for 30 minutes.
Garnish with whipped cream or cream (I chose to leave it to decorate with cream) and on top I decorated with red and black currants.

Note: You can leave some cream for garnish, or you can garnish with whipped cream. Hydrated gelatin is only heated! It doesn't boil!


Roll filled with plum jam

1. Separate the eggs, whisk the egg whites, add the sugar in the rain, the vanilla sugar, the yolks and the lemon peel, and at the end put the sifted flour. Stir gently to avoid lumps.

2. Line a baking tray with parchment paper and spread the composition evenly. Put in the hot oven and leave for 30 minutes. When removed, roll as hot as possible to take the shape of a roll and cover with a kitchen towel.

3. Separately, mix the plum jam with the ground walnuts, the juice and the peel of a lemon, until a fairly thick cream is obtained.

4. After the roll has cooled, roll it out of paper and fill it with the prepared cream. Leave to cool for an hour and cut into thin slices. For a nice look, you can dress it in chocolate or jam and sprinkle ground walnuts on top.


Method of preparation

To start, let the oven heat up when we put the dough.

Separate the eggs, beat the egg whites with a pinch of salt, then add the sugar and vanilla sugar and mix until all the sugar melts, then add the yolks all at once, mix a little, add the essences to taste, oil, mix new and at the end we add flour mixed with baking soda, mix everything well until incorporated.

In a large stove tray, greased with a little oil and lined with baking paper I put a little dough mixed with cocoa, for a more beautiful appearance of the roll, (if you want to try and you want to come out more beautiful, use a pos , I made with a spoon, faster: D) Put the tray in the oven for about 5 minutes, then take it out and put the rest of the dough, level it nicely and put it back in the oven for about 20 minutes.

For the cream: Ricotta, sour cream and cottage cheese we mix it with sugar and vanilla sugar depending on how sweet you like it, and for a more aromatic taste you can put it over cream cheese and fresh fruit, only when the cream is spread on roll, because otherwise the fruit stalks.

When the pandispan sheet is ready, take it out and turn it over on a damp towel, remove the baking paper, then turn the pandispan sheet with the towel on the removed baking paper and roll gently, using the baking paper again.

Leave a little, then unroll the roll and put the filling, roll again, being careful not to break and the roll is ready! You can improve it, you can make a icing or powder it with powdered sugar, there are many options!