A Colourful Pinwheel Treat

 

Ingredients:

For the Dough:

225 grams all-purpose flour

3 tablespoons granulated sugar

½ teaspoon salt

125 grams cold unsalted butter, cubed

3-4 tablespoons ice water

For the Filling:

200 grams seedless raspberry jam

100 grams chopped walnuts (optional)

1 tablespoon lemon juice (optional)

For the Crumble:

• 75 grams all-purpose flour
• 50 grams cold unsalted butter, cubed
• 50 grams brown sugar
• ½ teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough just comes together. Be careful not to over-mix.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Prepare the filling: In a small bowl, combine the raspberry jam with lemon juice (if using). If adding walnuts, chop them into small pieces and stir them into the jam mixture.
4. Make the crumble: Combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
5. Assemble the mosaic roll: Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a large rectangle, about ¼ inch thick. Spread the jam filling evenly over the dough, leaving a 1-inch border on one long side.
6. Create the mosaic pattern: Starting from the short end without the border, roll the dough up tightly into a log. Gently pinch the seam to seal. Slice the log into 1-inch thick rounds. Arrange the slices on the prepared baking sheet, cut-side down, leaving a little space between them. Sprinkle the crumble topping evenly over the top of the mosaic roll slices.
7. Bake: Bake for 25-30 minutes, or until the crumble is golden brown and the filling is bubbly.
8. Cool and serve: Let the mosaic roll cool slightly on the baking sheet before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips:

• For a richer flavour, toast the walnuts before adding them to the filling.
• You can substitute the raspberry jam with other flavours like apricot, blueberry, or cherry.
• If the dough becomes too sticky while rolling out, chill it for another 10 minutes.
• Drizzle the cooled mosaic roll with melted white or dark chocolate for an extra decadent touch.

Nutritional Information: (per slice)

• Calories: 350 (approximate)
• Fat: 15 grams (approximate)
• Saturated Fat: 8 grams (approximate)
• Carbohydrates: 40 grams (approximate)
• Sugar: 25 grams (approximate)
• Protein: 5 grams (approximate)

Please note that this nutritional information is an estimate and may vary depending on the specific ingredients you use.

Enjoy this beautiful and delicious mosaic roll recipe!