Shortcrust Roulade
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
4-5 roulades
Difficulty
Challenging
Soy-Free, dairy-free, egg-free
This recipe holds a special place in my heart... My mom used to make it when I was growing up, and thanks to her inspiration, I’ve made it countless times since. There’s something so comforting and perfect about the buttery dough and that sweet, nutty filling. It all comes together so easily in the food processor, and the moment you roll it up and smell it baking… it’s like magic. I love how flexible it is, too. Whether I’m using hazelnut chocolate or date-walnut spread, it’s always a hit.
Ingredients
9.8oz (280g) all-purpose flour
3.5oz (100g) sugar powder
3.5oz (100g) vegan butter (follow my recipe here, or use a store-bought option), cut to cubes
1 tsp Vanilla extract
1.8oz (50ml) plant-based milk
For filling use either a hazelnut chocolate spread, or date-spread with walnut pieces.
For a nut-free option, use a nut-free chocolate spread.
Instructions
Preheat your oven to 350°F (170°C).
In a food processor with a steel blade, combine the flour, powdered sugar, butter, and vanilla extract. Pulse until it forms a crumbly mixture. Slowly add milk, a little at a time, continuing to pulse until it turns into soft, consistent dough chunks. Briefly knead the dough by hand until it’s smooth and well combined.
Divide the dough into 3 equal pieces and work with one piece at a time.
On a lightly floured surface, roll out each dough piece into a thin oval about 0.5 cm (or 0.2 inches) thick.
Generously spread your choice of hazelnut chocolate or date-walnut spread over the dough, making sure to cover it well.
Now, carefully fold the dough from one side, rolling it up into a log shape.
Place each rolled-up dough on a baking sheet lined with parchment paper. Pop them in the oven and bake for about 20 minutes or until the dough turns a light golden brown.
Once out of the oven, let the cake cool slightly before slicing into 1–1.5-inch pieces. Allow them to cool completely.
I hope this becomes a go-to recipe for you too!
Notes
For a nut-free cake, fill it with a nut-free chocolate spread of your choice.
Store in a dry, airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!