Polish roulade
Description
The recipe won't take much time. The pastry is good both hot and cooled, even the next day. With tea, coffee, or milk—very tasty! Of course, you can choose the filling to your liking; today I have sauerkraut. I won't delve into the heritage of this dish, but it turns out very well, I recommend serving it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine the flour and cubed margarine in a deep bowl.
- 3
Step 3
Rub your hands until they are crumbly. Add sour cream, salt, and baking powder.
- 4
Step 4
Knead a soft and slightly sticky dough.
- 5
Step 5
Roll out the dough on a flour‑dusted surface into a rectangle at least 5 mm thick. Sprinkle flour on top, fold it several times and place it in the refrigerator for 1 hour, wrapped in plastic film.
- 6
Step 6
Dice the onion and sauté until soft. Add the cabbage and sauté everything together until desired doneness.
- 7
Step 7
Take out the dough and roll it into a sheet about 5–7 mm thick. Spread the cabbage filling evenly on top, leaving a small margin from one edge.
- 8
Step 8
Roll the dough with the filling into a log and place it on a baking sheet seam side down. Line the baking sheet with parchment paper or a silicone mat. Brush the top of the roll with beaten egg yolk and bake at 180 °C until done.
- 9
Step 9
As soon as the top turns golden, the Polish roulade is ready.
- 10
Step 10
You can serve it right away, or cover it with a clean towel and let it rest. The pastry is very tasty, tender, and slightly crumbly.