Sustainably Vegan | Raspberry & pistachio rolls #cookingfromscratch #veganrecipes @SustainablyVegan | Uploaded August 2024 | Updated October 2024, 2 hours ago.
Rapsberry & pistachio rolls
Day 06 of 100 Days From Scratch Recipes: Raspberry & Pistachio Rolls
Ingredients:
For the inside:
2 tbsp pistachios, blitzed into a powder (with some larger pieces)
For the jam:
250g fresh or frozen raspberries
60g sugar
Zest of 1 lemon
Juice of ½ lemon
1 tbsp cornstarch
Frosting:
2 heaping tsp of pistachio butter
1 cup powdered sugar
2 tbsp vegan butter (softened)
4oz of vegan cream cheese
½ tsp vanilla
Pinch of salt
For the dough I used the recipe from @sarahsvegankitchen cinnamon rolls.
Add your raspberries to a pan with the sugar, lemon zest and juice. Place on medium heat and crush the raspberries until your mixture becomes quite liquidy. Add 1 tbsp of cornstarch and simmer for a few minutes until the jam has thickened a little. For the frosting, mix the cream cheese, vegan butter and pistachio butter together into a smooth paste. Add the powdered sugar and mix thoroughly.
Once your dough has doubled in size, lightly flour a surface and roll it out into a rectangle. Layer the jam over the dough, then sprinkle over the powdered pistachios. Starting with the long size roll the dough into a log and cut into 9 equal pieces.
Place in a lined pan, and cover for 30 minutes (to double in size). Bake in the oven at 350f for 30-35 mins or until golden brown. Remove from the oven and allow to cool for 10 mins. Then layer over the pistachio frosting, and sprinkle over some remaining pistachio pieces.
Serve immediately!! Follow for day 06.
#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #veganrolls #pistachios #raspberries
Rapsberry & pistachio rolls
Day 06 of 100 Days From Scratch Recipes: Raspberry & Pistachio Rolls
Ingredients:
For the inside:
2 tbsp pistachios, blitzed into a powder (with some larger pieces)
For the jam:
250g fresh or frozen raspberries
60g sugar
Zest of 1 lemon
Juice of ½ lemon
1 tbsp cornstarch
Frosting:
2 heaping tsp of pistachio butter
1 cup powdered sugar
2 tbsp vegan butter (softened)
4oz of vegan cream cheese
½ tsp vanilla
Pinch of salt
For the dough I used the recipe from @sarahsvegankitchen cinnamon rolls.
Add your raspberries to a pan with the sugar, lemon zest and juice. Place on medium heat and crush the raspberries until your mixture becomes quite liquidy. Add 1 tbsp of cornstarch and simmer for a few minutes until the jam has thickened a little. For the frosting, mix the cream cheese, vegan butter and pistachio butter together into a smooth paste. Add the powdered sugar and mix thoroughly.
Once your dough has doubled in size, lightly flour a surface and roll it out into a rectangle. Layer the jam over the dough, then sprinkle over the powdered pistachios. Starting with the long size roll the dough into a log and cut into 9 equal pieces.
Place in a lined pan, and cover for 30 minutes (to double in size). Bake in the oven at 350f for 30-35 mins or until golden brown. Remove from the oven and allow to cool for 10 mins. Then layer over the pistachio frosting, and sprinkle over some remaining pistachio pieces.
Serve immediately!! Follow for day 06.
#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #veganrolls #pistachios #raspberries
