Carrot roll with apples for tea: pastries worth making this fall
If you use seasonal apples and carrots, you can make a delicious sweet roll for tea. You don't need to be an experienced pastry chef to make this pastry, because everyone can make this dessert. Besides, it is very budget-friendly.
The idea of making carrot roll with apples for tea was published on the Instagram page of food blogger Yuliia Fedorenko (fedorenko pp). The dough looks like fluff after baking.
Recipe for carrot roll with apples
Source: Screenshot of the post on the Instagram page of food blogger Yuliia Fedorenko
Ingredients:
- egg – 3 pcs.
- sweetener
- carrots – 60 g
- whole wheat flour – 40 g
- corn starch – 15 g
- baking powder – 3 g
Ingredients for the cream:
- cottage cheese – 180 g
- natural yogurt – 140 g
- sweetener
- filler
- apples – 200 g
- sweetener
Method of preparation:
Combine the ingredients for the dough
Source: Screenshot of a post on the Instagram page of food blogger Yuliia Fedorenko
1. Separate the whites from the yolks.
2. Add the sweetener to the whites and beat until stiff peaks form.
3. Add the sweetener to the yolks and beat until white.
Put the dough for the roll on a baking sheet
Source: Screenshot of a post on the Instagram page of food blogger Yuliia Fedorenko
4. Add the egg yolks to the mixture of flour, starch, and baking powder, then mix well.
5. Put the dough on the parchment in the form of a rectangle.
6. Put it in the oven preheated to 180 degrees for 8-10 minutes.
Prepare the filling
Source: Screenshot of a post on the Instagram page of food blogger Yuliia Fedorenko
7. Roll up the finished cake with the parchment and chill.
8. For the filling, cut the apple into cubes and cook with sweetener, beat with a blender, and cool.
9. For the cream, mix the cottage cheese, yogurt and sweetener.
Spread the cream
Source: Screenshot of a post on the Instagram page of food blogger Yuliia Fedorenko
10. Unwrap the roll, and spread with cream and apples.
11. Roll up and cut into pieces.
Ready carrot roll with apples
Source: Screenshot of the post on the Instagram page of food blogger Yuliia Fedorenko
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