(makes six, double recipe for 12)
- One sheet puff pastry, defrosted according to package instructions
- 1/4 – 1/2 cup raspberry jam, heated to loosen it (strain seeds if desired but I like them)
- Scant handful dried cranberries
- 1/4 cup chopped walnuts
- Melted butter for basting
- Granulated sugar and sanding sugar for dusting
- Preheat oven to 200ºC (400ºF).
- Place defrosted pastry on a lightly floured surface.
- Lightly dust with granulated sugar.
- Brush with butter and use a fork to prick pastry in 4 or 5 different places.
- Spoon on and evenly distribute jam.
- Scatter walnuts and cranberries on top.
- Cut pastry into six rectangles and roll each rectangle horizontally.
- Place on a non-stick baking sheet, seam down. Brush with butter and sprinkle with sanding sugar.
- Bake for ~15 minutes until pastry is puffed and golden.
Makes 16 Rolls
For the dough:
- 1 cup milk
- 2/3 cup sugar
- 1 and 1/2 tablespoons active dry yeast
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon fine sea salt
- 4 and 1/4 cups all-purpose flour, plus more for dusting
For the filling:
- One 10-ounce package frozen raspberries, not thawed***Try substituting different berries or a mixture of them!
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
For the glaze:
- 3/4 cup confectioners’ sugar
- 3 tablespoons unsalted butter, melted
- 1 and 1/2 tablespoons heavy cream
- For the dough: In a small saucepan, warm the milk over moderately low heat until it’s 95°.
- Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
- Let stand until the yeast is foamy, about 5 minutes.
- Add the softened butter, eggs, grated lemon zest and sea salt.
- Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.
- Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
- Form the dough into a ball and transfer it to a lightly buttered bowl.
- Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
- Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
- For the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
- Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
- Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.*****I let mine rise for the two hours at room temperature, and then I covered them with plastic wrap at that point and popped them into the refrigerator overnight. I brought them back up to room temperature the next morning as the oven preheated.
- Preheat the oven to 220°C (425°F)
- Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
- For the glaze: In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.
- Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula.
- Serve warm or at room temperature.