Oh, how I looove to vacation :) I’m not one for the typical ‘beach’ mode – you know: breakfast, then hit the beach for a few hours, then lunch and some rest and then the beach again… It’s not my thing. I love my vacation with no obligations, no schedule, but with just a bit more activity than lying on the beach …
This year I’m vacationing with my roommate in his parents’ house in Biograd. I’m here for ten days, which for me is a long time at the seaside (and a little too much time on the beach) so we decided to break the daily routine with some trips. We were at the Krka waterfalls and in beautiful Skradin, on the island of Murter (Slanica beach is really beautiful), in Zadar on The Nights of the Full Moon, in Pirovac with a friend, at the Vrana Lake … The best kind of vacation – every day in another beautiful place, and yet always in the best possible company. I’m deffinitely enjoying myself!
And I’ve already learned that when I come to my roommate’s parents’ house, I shouldn’t come without a cake. His dad is a cake lover just like me, so I always make him something new. Since it’s very hot outside, and the cake had to endure three hours in the car, this time I didn’t want to risk it with cream or chocolate, so I decided to make some crisp, fruity rolls which I baked for the first time. The recipe for the dough I took from Tamara from the blog Bite my cake, and I mixed the filling myself – although, really, instead of these fillings you can fill the rolls with any jam or say nuts and poppy seeds as did Tamara. They keep well, are soft even a few days after they’re made, and the version with blueberries has received equally good reviews as the one with figs – although to me personally that one is more tasty. It’s up to you to decide. I’m sending you a big hug from Biograd, and if you are interested in where I was all summer peak on my Instagram profile :)
- 400 g flour
- 200 g butter
- 50 g sugar
- 1 baking powder
- 1 vanilla sugar
- 2 egg yolks
- 180g sour cream
- grated zest of one lemon
- 200 g of finely chopped dried figs
- juice and zest of half a lemon
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 8-10 tablespoons water
- 200 g fresh blueberries (or frozen)
- 5 tablespoons sugar
- juice and zest of half a lemon
- seeds of one vanilla pod
- 1 tablespoon cornstarch
- Mix butter and sugar, and then add yolks and vanilla sugar. When you get a foamy structure, stir in the cream and lemon zest and add the flour into which you mixed baking powder. Knead a smooth dough, divide it into two pieces and wrapped in plastic wrap refrigerate for 30 minutes or pop in the freezer for 20 minutes.
- While the dough cools prepare your fillings.
- Mix the finely sliced figs with other ingredients and half of the water. Simmer, covered, until the figs get tender, stirring occasionally and adding water as needed. After 15 minutes, the figs will be soft so you can blend them to get a nicer, finer structure. Chill.
- Cut the vanilla pod lengthwise and scrape the seeds from it. Mix them in a bowl with the other ingredients (except cornstarch) and cook on low heat. When the fruit comes to a boil and starts to soften, add the cornstarch and cook until you get the density as when cooking pudding. Cool.
- Preheat the oven to 200 ° C and line your tin with baking paper.
- Now remove the dough from the refrigerator and roll out each piece on a well floured surface to a thickness of about 3 mm and the width and length of your choice. Coat with fig or blueberry filling, leaving about 5 cm of clear dough on the outside edge. Be careful with the blueberries, I smeared a bit too thick layer so my dough cracked a bit while baking - but we didn't mind it :)
- Roll up the dough and put your rolls in a tin. Bake for 25-30 minutes, until golden.
- Chill. They are good right away, but better the next day or even the day after that. Bon appetit!