Giant apple and blueberry spiral pastry

Name: Giant apple and blueberry spiral pastry
Ingredients: 500 g white flour; 1 cube fresh yeast (25 g); 6 tablespoons granulated sugar; 1/4 teaspoon salt; 220 ml lukewarm milk; 1 whole egg; 2 egg whites; 100 g melted butter; 500 g apples; 100 g granulated sugar; 1/2 teaspoon cinnamon; 200 g frozen blueberries; 400 ml milk; 1 packet vanilla sugar; 40 g vanilla pudding mix; 50 ml cold milk; 2 tablespoons granulated sugar; 2 egg yolks; 2 tablespoons milk; 1 tablespoon colored sugar

Dessert - Giant apple and blueberry spiral pastry by Catalina H. - Recipia

Giant apple and blueberry spiral pastry, rolled into a coil around a pudding and fruit filling, then baked until golden. The yeasted dough stays soft around the grated apples and blueberries, and the colored sugar sprinkled on top firms up slightly as it bakes. I choose tarter apples so the filling doesn’t turn out too sweet. Prep: 35 minutes. Cook: 60 minutes. Rest: 105 minutes. Total time: 200 minutes. Serves: 12. About 380 kcal and 8 g protein per serving.

Ingredients

For the dough

500 g white flour
1 cube fresh yeast (25 g)
6 tablespoons granulated sugar
1/4 teaspoon salt
220 ml lukewarm milk
1 whole egg
2 egg whites
100 g melted butter

For the filling

500 g apples
100 g granulated sugar
1/2 teaspoon cinnamon
200 g frozen blueberries
400 ml milk
1 packet vanilla sugar
40 g vanilla pudding mix
50 ml cold milk
2 tablespoons granulated sugar

To finish

2 egg yolks
2 tablespoons milk
1 tablespoon colored sugar

Preparation

1. Crumble the yeast into a bowl and mix it with 1 tablespoon of the 6 tablespoons of sugar and the salt until it liquefies. 2. Warm the milk for the dough until lukewarm. Add it to the yeast, then add the egg, egg whites and melted butter. Mix in the flour and the remaining 5 tablespoons of sugar, then knead for 8 minutes, until you have an elastic dough. 3. Cover the dough and leave it to rise for at least 30 minutes in a draft-free place. 4. Wash and peel the apples, then grate them on the coarse side of a box grater. Put them in a saucepan with 100 g of granulated sugar and the cinnamon and cook over low heat for 10 minutes, until most of the liquid has evaporated. 5. Add the frozen blueberries and cook the filling for another 5 minutes over low heat, until no liquid remains. 6. Bring 400 ml of milk to a boil with the vanilla sugar and 2 tablespoons of granulated sugar. Dissolve the pudding mix in 50 ml of cold milk, pour it into the saucepan when the milk starts to boil, and stir over low heat for 2 minutes, until thickened. 7. Leave the pudding and fruit to cool for 30 minutes, then mix them together. 8. Heat the oven to 180°C. Roll out the dough on a floured work surface, spread a generous layer of filling over it and roll it up tightly. 9. Put the roll in a parchment-lined baking pan and coil it into a snail shape. Mix the egg yolks with the milk, brush the pastry with the mixture and sprinkle with the colored sugar. 10. Bake for 40 minutes, until golden. Leave it to cool for 45 minutes before slicing.

Notes

For a dairy-free version, use 670 ml of unsweetened soy drink, 100 g of margarine and 40 g of dairy-free pudding mix; the classic dough contains gluten and eggs. Keep the spiral covered in the fridge for up to 3 days. Firm, tart apples make a less watery filling; very juicy ones may need a few extra minutes on the heat. Add the frozen blueberries straight from the freezer, without thawing them. Serve with black tea.