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Amazing Mini Shortcrust Pastry Roulades
The original recipe was such a hit on the site!
A lot of my followers made it, but the problem was always that the recipe didn’t make enough, and I was always getting asked about doubling amounts, so I decided to play around with the recipe and make the roulades smaller.
You cannot believe what a hit these were at home! The roulades were soft and scrumptious. Trust me, you have to try these yourself.
Makes 6 mini roulades
Ingredients:
560 grams flour (4 cups)
200 grams cold butter cut into cubes
100 grams sugar (1/2 cup)
120 ml milk (1/2 cup)
2 tsp baking powder
Icing sugar
Fillings:
Date spread
Chocolate spread
Any filling you like
Preparation:
1. Cut the butter into cubes and place in the bowl of a mixer. Add the flour, sugar, baking powder and milk and mix on medium speed with the hook attachment until you get a coarse crumb consistency. Stop the mixer and gather the dough into a ball.
2. Divide the dough into 6 parts. Roll each part into a rectangle, best done on parchment paper, it makes it much easier to work with. Spread a layer of your chosen filling and roll into a roulade.
3. Preheat an oven to 180°C.
4. Transfer the roulade to a baking tray lined with parchment paper, score the tops at 3 cm intervals, for easier slicing later.
5. Bake for 25 minutes or until the edges are golden. Let cool and slice.
6. Other preparation options:
Refrigerate the roll for an hour and cut into 2 cm slices. Place on a tray lined with parchment paper and bake in the oven for around 20 minutes or until the bottom turns golden.
Good to know…
You can cut the dough into 3 parts and then get larger roulades. The dough is easy to work with and doesn’t even require refrigeration, although on very hot days, I recommend refrigerating for an hour. Freezer-friendly. Keeps in a closed container at room temperature for 4-5 days.
