Simple puff pastry tartlets with apricot jam

Traditional South African Rolled Pudding is a beloved dish that evokes nostalgia for dessert tables. This old-fashioned pudding is made from simple ingredients and has a comforting taste, using a basic homemade dough, a generous layer of apricot jam, and sweet vanilla syrup.

The dough needs to be rolled out, filled with the filling, and sliced into individual spirals before baking until golden and soft. It is served warm with custard, fresh cream, or ice cream to beautifully complete a family meal.

South African Rolled Pudding Recipe

Ingredients

For the Syrup

• 1 cup sugar
• 2 tablespoons margarine
• 1 teaspoon vanilla extract
• 1½ cups boiling water

For the Dough and Filling

• 2 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 125g margarine
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ to ¾ cup smooth apricot jam

Instructions

Preheat the oven to 180°C and lightly grease a heatproof baking dish. To make the syrup, combine the sugar, margarine, vanilla extract, and boiling water in a pitcher. Stir until the sugar is completely dissolved and the margarine is melted. Set aside half of the syrup for later use.

Sift the cake flour, baking powder, and salt into a large mixing bowl. Add the margarine and rub it into the flour with your fingertips until it resembles crumbs. In a separate bowl, whisk the eggs, vanilla extract, and milk. Make a well in the center of the flour mixture and add the liquid ingredients. Mix until a soft dough forms.

Lay the dough on a floured surface and roll it into a rectangle about 1 cm thick. Spread the apricot jam evenly over the dough, leaving a small border around the edges. Starting from the long side, carefully roll the dough into a log. Slice the log into rounds about 2–3 cm thick with a sharp knife. Arrange these spirals cut-side up in the prepared baking dish.

Pour half of the prepared syrup over and around the spirals. Bake uncovered for 30–35 minutes, or until the dough rises and turns golden brown. Remove the pudding from the oven and immediately pour the remaining syrup over the hot pudding. Let it stand for two to three minutes before serving.

It should be served warm with vanilla custard, fresh cream, or vanilla ice cream.

Using pata and puff pastry, you can prepare crispy, savory pinwheels that are perfect for lunch boxes or tea time.

To make them, you will need one roll of puff pastry (defrosted) and one roll of pata (chopped, lightly fried, and crushed/sprinkled). You will also need one to two tablespoons of lemon juice. Optionally, you can add chili sauce or any other sauce. For topping, you need beaten egg (or a little milk) and sesame seeds.

The process begins by laying the sheet of puff pastry on a surface lightly dusted with flour. Then, the crushed pata is evenly distributed over the dough, leaving a small edge on top for a tight seal. The layer of pata is drizzled with lemon juice; if extra spiciness is desired, this is when you can brush it with a thin layer of chili sauce.

Starting from the bottom, the sheet of dough is rolled up into a dense, tight log, similar to a spring roll. The edge is carefully pressed down to secure it.

Slicing and Decorating

Tip: Before slicing, the log can be placed in the freezer for 10 minutes, as this will make the slicing process much cleaner. The log is cut into pieces about 1.5 cm thick and placed cut-side down on a parchment-lined baking sheet.

The top side of each piece is lightly brushed with beaten egg or milk, and then generously sprinkled with sesame seeds.

Baking or Freezing

Place the pinwheels in a preheated oven at 200°C for 20–25 minutes, until the dough is puffy, crispy, and beautifully golden. Alternatively, they can be laid out uncooked on a tray and frozen until completely solid. After that, they are easy to pack in a zip-lock bag for lunch boxes. They can be baked directly from frozen.

To prepare a simple Hungarian tart with apricot jam and butter crumble, you first need to prepare the ingredients. You will require 250g of room temperature butter, 1/2 cup of powdered sugar, 1 large room temperature egg, 1 1/2 teaspoons of vanilla extract, 1 1/2 teaspoons of baking powder, and 2 1/2 cups of wheat flour for baking.

Preheat the oven to 160 degrees Celsius. Grease and line a 27x23 cm baking sheet with parchment paper and set it aside. Using an electric mixer, beat the butter and sugar until light and fluffy, which will take about 3-4 minutes.

Add the egg and mix thoroughly. Then stir in the vanilla extract. After that, add the flour and baking powder, mixing until evenly combined. It is important not to add all the flour at once, as more or less may be needed; the final result should be a soft, shortcrust-like dough.

Press approximately three-quarters of the dough into the prepared baking sheet by hand. Level it into a neat rectangle using the back of a measuring cup or a mini rolling pin. Alternatively, the dough can be rolled out on parchment paper with a rolling pin. Carefully trim the edges and place the dough into the pan.

Use the tip of a toothpick to make small holes in the dough so that the jam can seep through slightly. If you do not have a toothpick, you can use your finger. Heat the jam in the microwave for 30 seconds, stirring well to remove any lumps. Spread the jam over the dough. Sprinkle the remaining quarter of the dough on top, ensuring it is distributed evenly.

Bake on the center rack for 40-45 minutes, until the top begins to lightly brown. Remove the tart from the oven and let it rest for 10 minutes. To speed up the cooling process, you can place a damp kitchen towel under the baking sheet.

Cut the tart in half to prevent it from breaking when removed from the pan. Carefully lift the tart using the laid parchment paper and place it on a flat surface. Once the tart has cooled slightly, it can be cut into squares or rectangles. After it has completely cooled, dust with powdered sugar if desired and store in an airtight container for up to a week.