Argentine fruit rolls use dulce de leche's caramelization technique but with fresh fruit—creating leather that stays chewy for months.
Red Fruit Rolls
Indulge in these scrumptious red fruit rolls, bursting with luscious berry jam that will make your taste buds dance! Using a flaky pastry dough and a generous swirl of sweet-tart fruit preserves, these delightful treats are perfect for breakfast or as a midday snack. Get ready to roll your way to a delicious experience!
Prep
60
min
Cook
25
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- Jugo de limón c/n
🥛Dairy & Eggs(3)
- 1 huevo
- 300 g leche (10.6 oz)
- 28 g manteca blanda con sal (1.96 tbsp)
🫙Pantry Staples(5)
- 568 g harina 000 (4.54 cup)
- 11 g levadura instantánea (0.39 oz)
- 24 g aceite (0.85 oz)
- 250 g azúcar impalpable (1.25 cup)
- 65 g azúcar (0.33 cup)
🧂Spices & Seasonings(1)
- 10 g sal (0.35 oz)
📦Other(2)
- Mermelada de frutos rojos c/n
- 2 cucharadas de mermelada de frutos rojos (30 ml)
👨🍳 Instructions
- 1
Put the flour in a large bowl. Add the sugar, yeast, and salt in different spots of the flour so they do not mix directly.
- 2
Add the egg, oil, milk, and softened butter. Mix first with a spoon or by hand until there are no dry parts, then transfer the dough to the countertop.
- 3
Knead for 10–12 minutes. The dough should become smooth, soft, and slightly elastic when stretched. Adjust if necessary: a splash of milk if it is too hard or a bit of flour if it sticks too much.
- 4
Form a neat ball and place it in a lightly oiled bowl. Cover well and let rise for 1–2 hours, until very fluffy and visibly inflated.
- 5
Refrigerate the dough for 10–15 minutes to firm it up and make it easier to roll out.
- 6
Roll out into a large rectangle, keeping the thickness even. Cover the entire surface with a thin and even layer of red fruit jam.
- 7
Tightly roll from the long side, ensuring it is firm. Cut portions of 3–4 cm with a sharp knife or thread.
- 8
Arrange the rolls in a buttered dish, leaving a small space between them to allow for rising. Cover and let rise for 45–60 minutes, until they are puffed up.
- 9
Bake at 180°C for 20–25 minutes, until the surface is golden and the center is cooked.
- 10
For the glaze, mix the jam with the powdered sugar and add lemon juice gradually until obtaining a thick but fluid texture.
- 11
Glaze the warm rolls so they absorb some of the glaze but do not melt completely.
💡 Pro Tips
- ✓Chill your dough to 35-40°F for 10-15 minutes before rolling because cold butter creates distinct layers and prevents the jam from soaking into the dough during assembly.technique35-40°F
- ✓Use unflavored dental floss or thread to cut rolls instead of a knife because it slices cleanly without compressing the delicate spiral structure that knives can flatten by up to 30%.equipment30% compression reduction
- ✓Apply jam in a thin 2-3mm layer leaving a 1cm border at edges because excess moisture migrates during baking and can make bottoms soggy while the border prevents leakage during rolling.technique2-3mm thickness, 1cm border
- ✓Space rolls 2-3cm apart during final rise because enriched dough expands 50-75% and touching rolls create uneven baking with pale contact points.timing2-3cm spacing, 50-75% expansion
- ✓Test dough readiness with the poke test - gently press with your finger and if it springs back slowly in 2-3 seconds, gluten development is complete for optimal texture.technique2-3 seconds spring-back
Share this recipe
Prep
60
min
Cook
25
min
Serves
12
people
Level
intermediate
Share this recipe
Argentine fruit rolls use dulce de leche's caramelization technique but with fresh fruit—creating leather that stays chewy for months.
Red Fruit Rolls
Indulge in these scrumptious red fruit rolls, bursting with luscious berry jam that will make your taste buds dance! Using a flaky pastry dough and a generous swirl of sweet-tart fruit preserves, these delightful treats are perfect for breakfast or as a midday snack. Get ready to roll your way to a delicious experience!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- Jugo de limón c/n
🥛Dairy & Eggs(3)
- 1 huevo
- 300 g leche (10.6 oz)
- 28 g manteca blanda con sal (1.96 tbsp)
🫙Pantry Staples(5)
- 568 g harina 000 (4.54 cup)
- 11 g levadura instantánea (0.39 oz)
- 24 g aceite (0.85 oz)
- 250 g azúcar impalpable (1.25 cup)
- 65 g azúcar (0.33 cup)
🧂Spices & Seasonings(1)
- 10 g sal (0.35 oz)
📦Other(2)
- Mermelada de frutos rojos c/n
- 2 cucharadas de mermelada de frutos rojos (30 ml)
👨🍳 Instructions
- 1
Put the flour in a large bowl. Add the sugar, yeast, and salt in different spots of the flour so they do not mix directly.
- 2
Add the egg, oil, milk, and softened butter. Mix first with a spoon or by hand until there are no dry parts, then transfer the dough to the countertop.
- 3
Knead for 10–12 minutes. The dough should become smooth, soft, and slightly elastic when stretched. Adjust if necessary: a splash of milk if it is too hard or a bit of flour if it sticks too much.
- 4
Form a neat ball and place it in a lightly oiled bowl. Cover well and let rise for 1–2 hours, until very fluffy and visibly inflated.
- 5
Refrigerate the dough for 10–15 minutes to firm it up and make it easier to roll out.
- 6
Roll out into a large rectangle, keeping the thickness even. Cover the entire surface with a thin and even layer of red fruit jam.
- 7
Tightly roll from the long side, ensuring it is firm. Cut portions of 3–4 cm with a sharp knife or thread.
- 8
Arrange the rolls in a buttered dish, leaving a small space between them to allow for rising. Cover and let rise for 45–60 minutes, until they are puffed up.
- 9
Bake at 180°C for 20–25 minutes, until the surface is golden and the center is cooked.
- 10
For the glaze, mix the jam with the powdered sugar and add lemon juice gradually until obtaining a thick but fluid texture.
- 11
Glaze the warm rolls so they absorb some of the glaze but do not melt completely.
💡 Pro Tips
- ✓Chill your dough to 35-40°F for 10-15 minutes before rolling because cold butter creates distinct layers and prevents the jam from soaking into the dough during assembly.technique35-40°F
- ✓Use unflavored dental floss or thread to cut rolls instead of a knife because it slices cleanly without compressing the delicate spiral structure that knives can flatten by up to 30%.equipment30% compression reduction
- ✓Apply jam in a thin 2-3mm layer leaving a 1cm border at edges because excess moisture migrates during baking and can make bottoms soggy while the border prevents leakage during rolling.technique2-3mm thickness, 1cm border
- ✓Space rolls 2-3cm apart during final rise because enriched dough expands 50-75% and touching rolls create uneven baking with pale contact points.timing2-3cm spacing, 50-75% expansion
- ✓Test dough readiness with the poke test - gently press with your finger and if it springs back slowly in 2-3 seconds, gluten development is complete for optimal texture.technique2-3 seconds spring-back