Walnut-filled rolls are a great dessert. Cooking is not easy, but pancake rolls will not leave anyone indifferent. Rolls will complement the original sauce.
Pick your recipe
You will need
- - oranges - 2 pcs.;
- - eggs - 9 pcs.;
- - sugar - 50 g;
- - lemon - 1 pc.;
- - vanilla sugar - 20 g;
- - potato starch - 2 tbsp. l.;
- - flour - 80 g;
- - butter - 40 g;
- - vegetable oil - 1 tbsp. l.;
- - icing sugar - 1 tsp;
- - nuts (hazelnuts) - 50 g;
- - sweet white wine - 100 ml;
- - almonds ("petals") - 1 tbsp. l.;
- - salt - a pinch.
Instruction manual
1
Cooking dough. Remove the zest from the lemon. Squeeze juice from oranges (you need 50 ml of juice). Mix orange juice with 30 g of sugar, add lemon zest, 3 eggs, vanilla sugar, salt, flour and starch. Beat the mixture thoroughly with a mixer. Melt 20 g butter and pour into the dough. Stir again. Bake thin pancakes in vegetable oil.
2
Cooking toppings. Eggs (4 pcs.) Divide into yolks and squirrels. Beat the yolks with 20 g of softened butter and icing sugar until a light mass is obtained. Whisk the whites in a steaming foam, add a couple of drops of lemon juice. Combine the whipped whites with the yolk mixture. Mix gently.
3
Grind the nuts with a blender until fine crumbs. Pour the nuts into the egg mixture. Shuffle. The filling is ready.
4
Grease each pancake with nut filling, roll up a straw. Put pancake rolls on a baking sheet greased with vegetable oil. Bake in the oven for 10 minutes at a temperature of 220 degrees.
5
Cooking cream. Divide the remaining 2 eggs into proteins and yolks. Whisk the yolks with sugar (30 g) and wine. Put the mixture in a water bath and cook for 10 minutes (stirring constantly). The cream is ready.
6
Finished pancakes cut into small pieces. Put a few rolls on a serving plate, pour cream, sprinkle with almond "petals". The dish is ready!