Shortcrust pastry roulade

Categories: Cakes and cookies without eggs, Cookies recipes, Shortcrust pastry roulade recipes, Simple Cookies

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Nothing I write here will do this pastry justice! You have to make it to believe how incredible it is. This is about the best pastry dough I have ever made.


280 grams flour (2 cups)
100 grams cold butter cut into cubes
50 grams sugar (1/4 cup)
5 grams baking powder (1 tsp)
1/3 cup milk / non dairy substitute

The most classic filling is chocolate spread

The chocolate halva filling:
Chocolate spread
Halva strands

The halva filling:
Halva spread
Crumbled halva

Date spread


1. Place the flour in the bowl of a mixer. Add the butter, sugar, and baking powder and mix everything together until you get a crumb like texture. Stop and collect the dough into a smooth ball. Divide the dough into two balls. Roll one or both balls into rectangle/s.

2. Preheat an oven to 180°C.

3. Spread the chocolate over the dough and roll it up. Mark 3 cm increments along the dough.

4. Place on a tray lined with baking paper and bake in the oven for around 25 minutes or until the bottom turns golden.

*5. Cool and dust with icing sugar. Cut into slices. Make a cup of coffee and enjoy. Pure bliss!

Good to know…
If it’s really hot then its best to refrigerate the dough for at least an hour. You can substitute the milk with a non dairy alternative.

Now you’ll be sorry you didn’t double the recipe.

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Shortcrust pastry rouladeShortcrust pastry rouladeShortcrust pastry roulade

Shortcrust pastry rouladeShortcrust pastry rouladeShortcrust pastry roulade

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