Crunchy rolls filled with ricotta-raspberry cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the crunchy rolls melt butter, brown sugar and syrup. Bring to the boil briefly, remove from the heat and stir in the flour. Chill for about 1 hour (the mixture has to get really hard).

2. 2

   Line a baking tray with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Form approx. 18 cherry-sized balls (approx. 15 g each) from the mixture. Place 4 balls on the baking tray at a distance and bake in a hot oven for 6-7 minutes until golden brown.

3. 3

   Allow dough circles to cool briefly until you can shape them. Immediately roll them into shape and let them cool down. Bake, roll and let the remaining balls cool down in the same way.

4. 4

   In the meantime, select the raspberries, wash and drain them if necessary. Puree the berries and pass through a sieve. Mix with ricotta, sugar, lemon juice and vanilla sugar. Whip the cream until stiff, allowing the cream stiffener to trickle in.

5. 5

   Fold into the cream and chill for about 30 minutes.

6. 6

   Roast the almonds in a pan without fat, let them cool down. Break chocolate into pieces. Melt with coconut oil in a hot water bath. Dip the ends of the rolls into the chocolate. Drain briefly, sprinkle with almonds.

7. 7

   Chill for about 30 minutes.

8. 8

   Shortly before serving, pour the raspberry cream into a piping bag with a perforated spout. Pour into the rolls and serve immediately.

Nutrition Facts

KCAL
140 kcal

CARBS
10 g

FATS
10 g

PROTEINS
2 g