Sour Cherry Jam and Mahlepi Spools16:37
This recipe was love at first sight and I was so eager to make it since my lovely blogger friend Tamara from What's For Dessert posted it back in December. Simple and delicious by regular standards, simply delicious by mine. This is a type of dessert that I wouldn't trade for the fanciest looking cake in the world ( I know that the title of my blog suggests otherwise, but don't be picky) even for a chocolate one! It's not chocolate that runs through my veins, it's dough.
Although you can use any jam flavour, use the best quality bought one, or home made. Light runny jams will simply dissolve, or run out and you will end up with hollow pastries. To stay on the safe side, you can always mix the jam with couple of spoons of breadcrumbs or ground almonds.
I liked her idea of filling the dough with cherry jam. I only made a couple of small changes in the recipe and added Mahlepi spice to the dough, which since made from the seeds of Mahaleb type of cherries complemented the filling nicely and turned out to be a good call.
Cherry Jam and Mahlepi Spools
400 g flour
200 ml sour cream
100 g lard
60 gr butter
3 tbsp sugar
1 tsp vanilla sugar
1/3 tsp salt
1tsp mahlepi powder
Icing sugar for dusting
Beat the fats with sugars until creamy and sugar dissolves, then add the cream and mix thoroughly. Combine with the dry ingredients and mix into a smooth dough .
Turn the dough onto a lightly floured surface and roll it out into a rectangular about 30 x 40 cm in size, divide and cut into 4 long strips. Spoon the jam in the middle of every strip then close it by pinching the ends together and forming a long roll. Turn over and place on a lined baking sheet, seam side down. Repeat with the rest of the strips and put in a refrigerator for few minutes.
Preheat the oven to 180 C/350F.
Take out from the fridge , cut into 5 cm long pieces, slightly spread them away from each other and bake for about 20 minutes, or until they start browning.
Leave them to coll a bit, then drench into the icing sugar while still warm.
Note: I left one roll uncut and just poked few holes to enable steam to come out. It worked out nicely, and easy to slice once it cooled down.