Sweet Puff Pastry Ladyfinger Rolls
Sweet Puff Pastry Ladyfinger Rolls
Ingredients
For the Puff Pastry Rolls
- 2 puff pastry sheets, thawed, if frozen
- 1 cup apricot jam
- 1 cup chocolate hazelnut spread
- 24 ladyfinger biscuits, savoiardi type
- 1/2 cup milk
- 1 teaspoon rum essence, or rum extract
- 1/2 cup walnuts, halves or pieces
- 1/2 cup hazelnuts, whole
- 2 tablespoons granulated sugar, for sprinkling
- 2 tablespoons water, for brushing
For Garnish
- 1/4 cup powdered sugar, for dusting
- 1/4 cup fresh raspberries, as needed
- 1/4 cup fresh blueberries, as needed
- 1/4 cup mint leaves, fresh, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Unroll one sheet of puff pastry dough onto the prepared parchment paper. Visually divide the dough in half down the middle, lengthwise.
⏱️ 2 min•🌡️ 400
- 2
Spread a generous layer of apricot jam evenly over one half of the puff pastry dough. Spread a generous layer of chocolate hazelnut spread (Nutella) evenly over the other half.
⏱️ 3 min
- 3
Carefully arrange a single layer of ladyfinger biscuits over both the apricot jam section and the Nutella section, ensuring they cover the spread completely.
⏱️ 2 min
- 4
In a small bowl, combine the milk with the rum essence. Using a pastry brush, thoroughly moisten the ladyfingers with this mixture.
⏱️ 2 min
- 5
Spread an additional layer of apricot jam over the moistened ladyfingers on the jam side. Similarly, spread another layer of Nutella over the moistened ladyfingers on the chocolate side.
⏱️ 3 min
- 6
Sprinkle the walnuts evenly over the apricot jam layer. Place the whole hazelnuts evenly over the Nutella layer.
⏱️ 2 min
- 7
Carefully fold the puff pastry dough over each filled section, enclosing the ladyfingers, spreads, and nuts. Press the edges firmly to seal the filling inside, forming two long rolls.
⏱️ 5 min
- 8
Take the second sheet of puff pastry dough. Using a fluted pastry wheel or a sharp knife, cut the dough into several long, narrow strips, approximately 1/2 inch wide. You can cut them both horizontally and vertically to create a grid-like pattern of small rectangular strips, or simply long strips.
⏱️ 5 min
- 9
Place these decorative strips over the top of the two filled puff pastry rolls, creating a visually appealing striped or lattice-like pattern.
⏱️ 3 min
- 10
Brush the top surface of both decorated rolls with water. Arrange additional walnuts along the top of the apricot jam roll and hazelnuts along the top of the Nutella roll, aligning them with the pastry strips for decoration.
⏱️ 2 min
- 11
Sprinkle granulated sugar generously over the entire surface of both rolls. Transfer the rolls to the preheated oven and bake for approximately 20 minutes, or until the puff pastry is golden brown and flaky.
⏱️ 21 min•🌡️ 400
- 12
Once baked, remove the rolls from the oven and let them cool slightly on the baking sheet. Dust liberally with powdered sugar before slicing and serving. Garnish with fresh raspberries, blueberries, and mint leaves, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Puff Pastry Ladyfinger Rolls
Ingredients
For the Puff Pastry Rolls
- 2 puff pastry sheets, thawed, if frozen
- 1 cup apricot jam
- 1 cup chocolate hazelnut spread
- 24 ladyfinger biscuits, savoiardi type
- 1/2 cup milk
- 1 teaspoon rum essence, or rum extract
- 1/2 cup walnuts, halves or pieces
- 1/2 cup hazelnuts, whole
- 2 tablespoons granulated sugar, for sprinkling
- 2 tablespoons water, for brushing
For Garnish
- 1/4 cup powdered sugar, for dusting
- 1/4 cup fresh raspberries, as needed
- 1/4 cup fresh blueberries, as needed
- 1/4 cup mint leaves, fresh, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Unroll one sheet of puff pastry dough onto the prepared parchment paper. Visually divide the dough in half down the middle, lengthwise.
⏱️ 2 min•🌡️ 400 - 2
Spread a generous layer of apricot jam evenly over one half of the puff pastry dough. Spread a generous layer of chocolate hazelnut spread (Nutella) evenly over the other half.
⏱️ 3 min - 3
Carefully arrange a single layer of ladyfinger biscuits over both the apricot jam section and the Nutella section, ensuring they cover the spread completely.
⏱️ 2 min - 4
In a small bowl, combine the milk with the rum essence. Using a pastry brush, thoroughly moisten the ladyfingers with this mixture.
⏱️ 2 min - 5
Spread an additional layer of apricot jam over the moistened ladyfingers on the jam side. Similarly, spread another layer of Nutella over the moistened ladyfingers on the chocolate side.
⏱️ 3 min - 6
Sprinkle the walnuts evenly over the apricot jam layer. Place the whole hazelnuts evenly over the Nutella layer.
⏱️ 2 min - 7
Carefully fold the puff pastry dough over each filled section, enclosing the ladyfingers, spreads, and nuts. Press the edges firmly to seal the filling inside, forming two long rolls.
⏱️ 5 min - 8
Take the second sheet of puff pastry dough. Using a fluted pastry wheel or a sharp knife, cut the dough into several long, narrow strips, approximately 1/2 inch wide. You can cut them both horizontally and vertically to create a grid-like pattern of small rectangular strips, or simply long strips.
⏱️ 5 min - 9
Place these decorative strips over the top of the two filled puff pastry rolls, creating a visually appealing striped or lattice-like pattern.
⏱️ 3 min - 10
Brush the top surface of both decorated rolls with water. Arrange additional walnuts along the top of the apricot jam roll and hazelnuts along the top of the Nutella roll, aligning them with the pastry strips for decoration.
⏱️ 2 min - 11
Sprinkle granulated sugar generously over the entire surface of both rolls. Transfer the rolls to the preheated oven and bake for approximately 20 minutes, or until the puff pastry is golden brown and flaky.
⏱️ 21 min•🌡️ 400 - 12
Once baked, remove the rolls from the oven and let them cool slightly on the baking sheet. Dust liberally with powdered sugar before slicing and serving. Garnish with fresh raspberries, blueberries, and mint leaves, if desired.
⏱️ 3 min