Fruit Swirl Pie
On a busy day, I needed a quick and simple dessert for my father-in-law's birthday, who rarely eats sweets, being careful with sugar. I found a mix of frozen fruits in the freezer and used the thicker pastry sheets from Lidl, which are a bit thicker than the ones I usually buy. With just a few ingredients and without too much hassle, this pie turns out great every time.
Quick Info
Total time: 45-55 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes
Servings: 8-10
Difficulty: easy
Recipe type: quick, homemade dessert
Ingredients
1 pack of pastry sheets (Lidl – they are a bit thicker, so use 3 sheets stacked for each roll)
1 kg frozen fruits (I used strawberries, blueberries, cherries)
3 tablespoons powdered sweetener (or sugar, if you have no restrictions)
2 tablespoons cornstarch
1 small cup of water (for the cornstarch)
approx. 100 ml oil (for greasing the sheets)
1 tablespoon butter (for greasing the pan)
Preparation Method
1. Put the frozen fruits in a small pot over medium heat. Add the powdered sweetener from the start.
2. When the fruits start to boil, let them simmer for 10 minutes, stirring occasionally. If using fresh fruits, the time may be a bit shorter, but don’t skip the cooking step as it’s necessary for the juice to form.
3. Dissolve the cornstarch in the small cup of water, mixing well to avoid lumps. Pour this mixture in a thin stream over the hot fruits, stirring constantly. Once you pour it, keep stirring continuously – it will thicken quite quickly.
4. Remove the pot from the heat. Let the fruit filling cool to room temperature. It doesn’t need to be cold, but it shouldn’t be hot when filling the sheets.
5. Open the pack of pastry sheets. Work with 3 stacked sheets for each roll (if they are thin, you can use 4 sheets). Grease each sheet with oil before layering it with the next one.
6. Place 4 full tablespoons of filling at the base of the sheet, along its entire length. Roll tightly, without forcing it to avoid breaking. Repeat until you finish the filling – you should get 4 rolls.
7. Grease a round, heat-resistant pan with butter. Arrange the rolls in the pan in a spiral shape, one after the other, to form a snail shape.
8. Drizzle a little oil on top.
9. Bake in a preheated oven at 180-190°C for 25-30 minutes, until the pie is nicely browned.
10. Let the pie cool before cutting it, otherwise, the filling may spill out.
Why I Make This Recipe Often
I love it because it doesn’t require many ingredients and is quick to make. I don’t have to plan much in advance – if I have fruits in the freezer and a pack of sheets, everything is almost ready. This pie is perfect if you have unexpected guests or just want something sweet without too much effort. It slices easily and remains tasty the next day.
Tips and Variations
Tips
If you use thick sheets (like those from Lidl), 3 stacked sheets are enough for each roll, otherwise they may break when rolling.
Don’t skip the thickening step with cornstarch. The fruits release a lot of juice and the pie will become soggy if you don’t bind it.
Don’t fill the rolls while they are hot. Let the filling cool down a bit.
Cut the pie only after it has cooled down well, so the filling stays in place.
Substitutions
Instead of sweetener, you can use sugar if you have no dietary restrictions. At the end, you can also sprinkle powdered sugar.
Frozen fruits can be replaced with whatever you have on hand: apples, pears, plums, or mixes. Fresh fruits work too.
If you use thinner sheets than those from Lidl (like Linco), use 4 sheets for each roll.
Variations
You can change the fruits according to the season or what you have at home.
For flavor, you can add lemon zest or a bit of cinnamon to the filling, if you like, but it’s not necessary.
Serving Ideas
The pie is cut into slices after it has cooled. It can be sprinkled with powdered sugar (if using sugar). It can be served plain or with a side of plain yogurt, especially if you want something lighter.
Frequently Asked Questions
Can I use another type of pastry sheets?
Yes, if using thin sheets, use 4 stacked for each roll. The thicker they are, the harder it is to roll.
How can I prevent the filling from spilling?
Let the filling cool to room temperature and make sure you’ve added enough cornstarch.
Can I use only one type of fruit?
Yes, the recipe works with any frozen or fresh fruit – strawberries, sour cherries, cherries, blueberries, raspberries, etc.
What if I don’t have a round pan?
It can also be made in a rectangular pan; the rolls can be arranged along the edges, the important thing is to keep them close together.
Can it be made without any sweetener at all?
If you use very sweet fruits, you can omit the sweetener, but the taste will be a bit more tart.
Nutritional Values (estimated, for 1 serving out of 10)
Calories: approx. 140-160 kcal
Carbohydrates: 30-35 g (depending on sweetener/sugar and type of fruits)
Proteins: 2-3 g
Fats: 4-5 g (depending on how much oil you use)
These are estimates and can vary based on fruits, sheets, or additions. If you use sugar instead of sweetener, the values will slightly increase for carbohydrates and calories.
Storage and Reheating
The pie keeps in the fridge, covered, for up to 2 days. It can be reheated easily in the oven or microwave, but not more than 20-30 seconds. It’s also good cold, especially in summer. If left too long, the sheets may become soft due to the filling, but the taste remains fine. I do not recommend freezing after baking.
On a busy day, I needed a quick and simple dessert for my father-in-law's birthday, who rarely eats sweets, being careful with sugar. I found a mix of frozen fruits in the freezer and used the thicker pastry sheets from Lidl, which are a bit thicker than the ones I usually buy. With just a few ingredients and without too much hassle, this pie turns out great every time.
Quick Info
Total time: 45-55 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes
Servings: 8-10
Difficulty: easy
Recipe type: quick, homemade dessert
Ingredients
1 pack of pastry sheets (Lidl – they are a bit thicker, so use 3 sheets stacked for each roll)
1 kg frozen fruits (I used strawberries, blueberries, cherries)
3 tablespoons powdered sweetener (or sugar, if you have no restrictions)
2 tablespoons cornstarch
1 small cup of water (for the cornstarch)
approx. 100 ml oil (for greasing the sheets)
1 tablespoon butter (for greasing the pan)
Preparation Method
1. Put the frozen fruits in a small pot over medium heat. Add the powdered sweetener from the start.
2. When the fruits start to boil, let them simmer for 10 minutes, stirring occasionally. If using fresh fruits, the time may be a bit shorter, but don’t skip the cooking step as it’s necessary for the juice to form.
3. Dissolve the cornstarch in the small cup of water, mixing well to avoid lumps. Pour this mixture in a thin stream over the hot fruits, stirring constantly. Once you pour it, keep stirring continuously – it will thicken quite quickly.
4. Remove the pot from the heat. Let the fruit filling cool to room temperature. It doesn’t need to be cold, but it shouldn’t be hot when filling the sheets.
5. Open the pack of pastry sheets. Work with 3 stacked sheets for each roll (if they are thin, you can use 4 sheets). Grease each sheet with oil before layering it with the next one.
6. Place 4 full tablespoons of filling at the base of the sheet, along its entire length. Roll tightly, without forcing it to avoid breaking. Repeat until you finish the filling – you should get 4 rolls.
7. Grease a round, heat-resistant pan with butter. Arrange the rolls in the pan in a spiral shape, one after the other, to form a snail shape.
8. Drizzle a little oil on top.
9. Bake in a preheated oven at 180-190°C for 25-30 minutes, until the pie is nicely browned.
10. Let the pie cool before cutting it, otherwise, the filling may spill out.
Why I Make This Recipe Often
I love it because it doesn’t require many ingredients and is quick to make. I don’t have to plan much in advance – if I have fruits in the freezer and a pack of sheets, everything is almost ready. This pie is perfect if you have unexpected guests or just want something sweet without too much effort. It slices easily and remains tasty the next day.
Tips and Variations
Tips
If you use thick sheets (like those from Lidl), 3 stacked sheets are enough for each roll, otherwise they may break when rolling.
Don’t skip the thickening step with cornstarch. The fruits release a lot of juice and the pie will become soggy if you don’t bind it.
Don’t fill the rolls while they are hot. Let the filling cool down a bit.
Cut the pie only after it has cooled down well, so the filling stays in place.
Substitutions
Instead of sweetener, you can use sugar if you have no dietary restrictions. At the end, you can also sprinkle powdered sugar.
Frozen fruits can be replaced with whatever you have on hand: apples, pears, plums, or mixes. Fresh fruits work too.
If you use thinner sheets than those from Lidl (like Linco), use 4 sheets for each roll.
Variations
You can change the fruits according to the season or what you have at home.
For flavor, you can add lemon zest or a bit of cinnamon to the filling, if you like, but it’s not necessary.
Serving Ideas
The pie is cut into slices after it has cooled. It can be sprinkled with powdered sugar (if using sugar). It can be served plain or with a side of plain yogurt, especially if you want something lighter.
Frequently Asked Questions
Can I use another type of pastry sheets?
Yes, if using thin sheets, use 4 stacked for each roll. The thicker they are, the harder it is to roll.
How can I prevent the filling from spilling?
Let the filling cool to room temperature and make sure you’ve added enough cornstarch.
Can I use only one type of fruit?
Yes, the recipe works with any frozen or fresh fruit – strawberries, sour cherries, cherries, blueberries, raspberries, etc.
What if I don’t have a round pan?
It can also be made in a rectangular pan; the rolls can be arranged along the edges, the important thing is to keep them close together.
Can it be made without any sweetener at all?
If you use very sweet fruits, you can omit the sweetener, but the taste will be a bit more tart.
Nutritional Values (estimated, for 1 serving out of 10)
Calories: approx. 140-160 kcal
Carbohydrates: 30-35 g (depending on sweetener/sugar and type of fruits)
Proteins: 2-3 g
Fats: 4-5 g (depending on how much oil you use)
These are estimates and can vary based on fruits, sheets, or additions. If you use sugar instead of sweetener, the values will slightly increase for carbohydrates and calories.
Storage and Reheating
The pie keeps in the fridge, covered, for up to 2 days. It can be reheated easily in the oven or microwave, but not more than 20-30 seconds. It’s also good cold, especially in summer. If left too long, the sheets may become soft due to the filling, but the taste remains fine. I do not recommend freezing after baking.