Since I don’t eat much sugar, I let the fruit, cinnamon and vanilla unfold the sweetness, while cutting the amount of refined sugar.
The soft sour and aromatic undertaste of the apples in composition with the curd, makes the roll a perfect snack for a vintage tea- or coffee time.
Ingredients:300 g white flour
200 g curd (quark), cream cheese, or curd cheese / cottage cheese
100 ml coconut oil (warmed up until fluent)
Pulp of a vanilla pod
2-3 teaspoons ground cinnamon
(optional) 50-80 g sugar
2 teaspoons of baking powder
1 pinch of salt
Three medium-sized apples, peeled, pitted and cut into coarse pieces
Pre-heat the oven to 180° C (or 350°F)
Mix all ingredients in a bowl. (If the mixture feels too firm, you may want to add about 3-4 tablespoons of milk.)
Form equal rolls that you place on a sheet with baking paper.
Bake them until they‘re light golden brown for about 20 minutes.
I let the coconut oil melt in a pot on low heat; then add it to the mixture.