Rolled Crescent Rolls with Autumn Fruit, Plums and Apples
·Make the dough
In a bowl, mix the plain flour with the yeast and sugar. Add the egg, softened butter and a pinch of salt. Finally, pour in the lukewarm water. The dough should be smooth and not sticky.
Let it rise
Cover with a tea towel or plastic wrap and leave to rise in a warm place for an hour.
Divide the dough
Turn out the risen dough onto a floured work surface. Divide into four pieces. Roll each piece into a thin rectangle, roughly 15 x 45 cm. Using a pastry wheel, cut each rectangle into triangles along its whole length.
Add the fruit
Place a piece of fruit on the wide end of each triangle – plum, apple or pear. In summer you could use raspberries or strawberries instead. You can also use jam instead of fresh fruit – spread it over the whole triangle, leaving about half a centimetre dry all the way round the edge.
Tip
If you'd like the rolls extra generously filled, mix jam or plum butter with chopped nuts, spread this over the dough, then top with fresh fruit as well.
For nut lovers
If you love nuts and cinnamon, lightly sprinkle the triangles with cinnamon sugar or chopped nuts before rolling.
Shape the rolls
Roll up into crescent shapes and arrange on a baking tray lined with baking paper.
Bake
Bake in an oven preheated to 200 °C for 20–25 minutes, until beautifully golden.
Serve
Let cool, dust with icing sugar and serve.
