Dessert Rolls with Persimmon and Apples in Russian Style

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

You should end up with more pancakes than needed for 1 serving, so feel free to increase the quantity of the other ingredients.

Ingredients

Sugar - ½ cup
Vegetable Oil - 2 tablespoons
Salt - to taste
Persimmon - 1 piece
Apple - 1 piece
Semi-soft cream cheese - 3.5 oz
20% Sour Cream - 1 tablespoon
Liquid dark chocolate - 3.5 oz
10% cream - 3½ tablespoons
Milk - 2 fl oz
Vanillin - a pinch
Butter - 0.7 oz
Wheat Flour - 1½ cups
Chocolate eggs - 2 pieces

Step by Step guide

Step 1

For the sauce, grate the chocolate and combine it with sugar and butter, boiled milk. Cook until boiling. Add cream and a pinch of vanillin. Stir until smooth and then cool.

Step 2

For the batter, pile the sifted wheat flour and make a small well in the center. Crack the eggs into the well and mix. Pour in 1 cup of milk with sugar and stir until smooth. Add the remaining cup of milk, salt to taste, and vegetable oil. Mix thoroughly.

Step 3

Heat a skillet. Cook the pancakes on both sides; you can grease the skillet with butter beforehand, but it's not necessary since we added vegetable oil to the batter. Brush each pancake with butter and let cool.

Step 4

For the filling, combine the creamy cottage cheese with sour cream and mix well. Add sugar to taste. Wash, peel, and slice the fruits into small pieces (remove the skin from the apples).

Step 5

Lay out a cold pancake and place the cottage cheese with sour cream and sugar (or without) just below the center along its length. Carefully place the prepared fruits on top of the sour cream and cottage cheese mixture and roll it up. Cut into the desired number of pieces and arrange neatly on a plate, trimming the ends of the roll (I usually cut into 4 pieces at a 45-degree angle). Garnish with pieces of the remaining apple. Drizzle with chocolate sauce.