Raspberry Scrolls

I found a recipe on facebook for Raspberry Scrolls which I really wanted to try, but given I'm not meant to be eating anything that was in the recipe, I thought I'd make them at work instead, where I knew they'd be appreciated and eaten up quickly, making it less likely I'd devour them all.  So on Monday, shopping day, I ordered the cream cheese, frozen raspberries, butter, yeast and cream, we already had the other ingredients in the pantry.

So to begin, warm 1 cup (240 ml) of milk, add 1/2 cup (135 gm) sugar and 2 tblsp's active dry yeast (2 standard size packets) - mix together, then add 1/2 cup (115gm) softened butter, cut into cubes and 2 beaten eggs. Mix well until butter is blended in. 

Add 4 /12 cups (562 gm) all purpose flour and 1/2 tsp salt.  Combine well, tip out onto a floured bench and knead. I kneaded it for about 5 minutes, adding a little extra flour as I did so to get a nice textured dough that didn't stick to the bench or my hands. 

Place the ball of dough back in the bowl, cover with clingwrap and leave in a warm spot to rise for one hour (longer if it is a bit cool). 

About 5 minutes before the dough is ready to "knock down" and roll out, place in a bowl 250 gm of softened cream cheese, 1/4 cup softened butter and 1/2 cup sugar. Mix together, I used a hand held electric beater and mixed until it looked like cream cheese frosting. 

In another bowl (yep, lots of dishes) mix the frozen raspberries, (the recipe said 2 packets, but I only use 1 500 gm packet, but I think I should have used another 1/2 packet) with 2 tblsp's cornflour.

Roll out the dough into a rectangle, roughly 5mm thick - use your own judgement here.

Spread the rolled out dough with the cream cheese mix, then spread/sprinkle the raspberry mix over, leaving about 1 cm back from one long edge.

Roll up tightly, slice into rounds and put on baking paper in a large roasting dish. Set aside somewhere warm to rise again for approximately 30 mins - depending on room temperature. Where I work was cold inside, so I put the oven on its lowest setting and popped them it for 20 mins. 

The finished product. 

They were a huge success and thankfully everyone loved them and they disappeared into stomachs rapidly, meaning I could only have one or maybe two. I'll certainly make them again, and for a yeast dough, they were really easy to make.

1 comment Baking, leisure, Raspberry Scrolls