Pastry Rolls with Peaches
Flaky pastry rolls filled with peaches and cranberries are a low‑calorie treat with only 3 grams of fat per piece and a delightfully fruity flavor.
Ingredients
- 400 g peaches (3 peaches)
- 1 Organic Lime
- 50 g dried cranberries
- 200 g wheat flour Type 1050
- 2 tsp Weinstein baking powder
- 100 g low‑fat quark
- 4 tbsp milk (1.5% fat)
- 40 ml rapeseed oil
- 60 g powdered sugar from raw cane sugar (6 tbsp)
Instructions
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1.
Wash peaches, drain, halve and pit them. Cut peach halves into cubes about 1 cm thick.
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2.
Rinse lime hot, dry it, and finely grate half of the zest. Halve the lime and squeeze out the juice.
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3.
Finely chop cranberries with a large knife.
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4.
Mix chopped cranberries in a bowl with lime zest and peach pieces.
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5.
Combine wheat flour and baking powder in a mixing bowl. Add quark, milk and rapeseed oil, then knead into a smooth dough using hand‑mixing attachments.
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6.
Roll the dough on a lightly floured surface into a rectangle (30x40 cm). Spread the peach–cranberry mixture over it, leaving a 2 cm border along the long edges.
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7.
Roll the dough from one long side and cut the roll into 14 slices.
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8.
Line a baking sheet with parchment paper. Arrange the rolls on it and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 25 minutes.
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9.
Remove the pastry rolls from the oven and cool them on a wire rack or upside‑down oven rack.
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10.
In a small bowl whisk 2–3 tsp lime juice with powdered sugar into a thick glaze. Transfer to a small freezer bag, cut off a corner, and spray the glaze over warm peach rolls. Let chill for about 40 minutes.
