The perfect pairing for your afternoon tea! These jammy plumb rolls are an old family recipe from Croatia. They are deliciously sweet and flaky.
Prep time: 20 Minutes
Bake time: 20 Minutes
Total time: 3 Hours
Special Equipment: deep dish or tray, rolling pin, pizza cutter, glass jars with twist on lid
Ingredients:
Pastry:
200g cottage cheese
200g butter
200g flour
¼ tsp salt
flour for surface dusting
icing sugar
Damson plum jam:
Can be prepared in advance
1 kg damson plums (use any similar plum)
200g sugar
1 cinnamon stick
5 cloves
1 lemon, zested and juiced
Directions:
Preheat the oven to 180C
Wash the plums, halve them and take the pit out. Transfer the plums to your baking dish, sprinkle with sugar, add spices in a tea bag in the middle, add peeled lemon zest and juice.
Bake for 2-2 1/2 hours in the oven with occasional stirring.
After 2 hours check consistency.
When jam is baked you can sterilise glass jars in the oven on 100C for 10 minutes and fill them to the top with the jam. Close them straight a way with a twist on lid and turn them upside down. That will push the air out and preserve the jam. Holds up to 1 year before opening. When open, store in the fridge.
When the jam is baking, prepare your pastry. Mix all the ingredients in a large bowl by hand. Depending on the cottage cheese consistency, you may need to add more flour. Dust your surface with flour, take out your pastry and give it a quick knead on the floured surface to get a smooth texture.
Wrap it in clean film and keep in the fridge until the jam is baked and cooled.
Dust your surface with the flour, roll out the pastry to 0.5 cm thickness and cut 18 equal rectangles. You can cut smaller too, this is the recommended size.
Put a small teaspoon of the jam on top of each rectangle, start overlapping from the top over the jam, then one more time so that the seam is under the roll. This is stopping the rolls from opening when baking.
Arrange the rolls on a baking paper covered tray so you leave 5 cm space in between them.
Bake around 15 min or until they get slightly golden. Don’t bake to long, they still need to stay pale with only golden on the edges.
Cool them completely and roll twice in icing sugar.
Serve and enjoy.
