These are easy to make–and taste so good–they might just become your favorite cookie. I know they’re my favorite, and Rona’s too. When she asked me for the recipe I decided to share it with her…and everyone else.
It’s so simple I almost feel like I’m cheating when I make them. Give it a try and you’ll see what I mean.
1 sheet Pepperidge Farms puff pastry, defrosted
2 TBS. apricot preserves, or enough to cover pastry
Filling: (this is just one suggestion–be creative)
1 TBS white sugar
flour, for rolling pastry
1 egg, for egg wash
Heat oven to 400.
Flour counter top and roll pastry into a rectangle.
Spread apricot preserves over pastry–enough to cover. Prick dough with a fork.
Add toppings. I used chocolate chips, chopped walnuts and coconut flakes. But be creative with the filling. I’ve also used walnuts, cinnamon and brown sugar. Just see what’s in your pantry and have some fun. Don’t have apricot preserves? Try raspberry jam instead. I love that version! It reminds me of the jelly donuts I used to get from the Helm’s Bakery truck when I was growing up.
Roll up into a long log.
Place on a Silpat, or parchment paper. Brush with egg wash–mix egg and 1 TBS water with a fork. Sprinkle top with sugar and bake 20-25 minutes.
It will look like this when it’s done.
Cool on a wire rack then slice into 2 inch pieces. I like to serve it with strawberries. I think the contrast of the chocolate and the berries goes really well together.
Next time you need to bring a dessert, try this one. I think it will be a big hit. And as I always say, Enjoy!
And now, my favorite part. Here’s a big Laguna Beach welcome and hello to my newest readers in Moldova and Suriname. And remember you can read all about my town at Stu News.
Tags: chocolate chip roll-ups