In this hot weather, who wants to spend hours making and rising dough for sweet breakfast rolls? You just have to try these 30 minute Strawberry rolls made with shop-bought puff pastry, you could have breakfast on the table with next to no work! A fresh twist on everyone’s favourite cinnamon rolls!
I am a true believer that breakfast is the most important meal of the day.
So, for me, boring cereal just doesn’t cut it. I mean I do like cereal, but it tends to be the fancy stuff and have you seen how much sugar is in those?!?!
I was so shocked! A while back I wasn’t feeling too great about my body, I know I’m not fat, but the bottom of my tummy was a little podgy and I just felt a bit bleurghhhhhh…
I knew I had a low fat diet, we never have ready meals or processed stuff and I cook from scratch every day; we have loads of steamed fish, grilled chicken etc, but once I started looking at how much sugar was in things I realised that was probably why I was feeling a bit rubbish!
That hot chocolate I used to have every day? 23g of sugar. :O
A can of Sprite? 17g of sugar.
For me, drinks are the problem. I used to have a can of Dr Pepper or something every day, but I’ve been trying to cut right down and I do feel a bit better. The saying “you are what you eat” really seems to be true!!
{Side note: I read something the other day which said that people who stick to their good eating in the week, but allow a treat at the weekend are usually more successful at maintaining a good weight as they have boundaries and know that a treat is OK, just not every day, so now I feel even less guilty that sometimes we eat Fish and Chips at the weekend!}
I know you’re probably looking at the picture above and thinking I’ve gone mad because they’re bound to be full of sugar right?
Nope, the recipe for the rolls has just 2tbsp of added sugar and you could halve it if you’re cutting your sugar right down. Yes the glaze is sugary, but believe me when I say the delicate, sweet flavour of the strawberries means these are just as good without the glaze!
I’m not trying to say this is an uber healthy breakfast that’s better than a bowl of fresh berries and yoghurt, but in terms of the processed, sugary things you can buy, these are so much better! And because they’re homemade and fresh, they’re 10 x better anyway!
Besides, remember what I said about having a treat at the weekend? See, totally justifiable.
I first got the idea for using puff pastry for rolls from this awesome recipe on Lauren’s Latest.
I couldn’t believe how delicious they looked and how simple it was! It was one of those “why didn’t I think of that” moments!
I’ve made proper cinnamon rolls before, but at the moment it’s so hot, I don’t want to be in the kitchen for ages kneading and then rising dough. I need quick, easy recipes that mean I can go back to sitting on the sofa with an iced drink 😀
Just kidding, I don’t really sit on my bum all day 😉
To give these a fresh twist and because I love strawberries so much I decided that a fresh strawberry filling was the way to go. It gives them a Summery twist and works so well with the flaky, buttery pastry.
Just look at those layers….. drool!
Maybe one day I’ll attempt puff pastry myself, but to be honest, ain’t nobody got time for that.
Since berries are in season at the moment, they’re perfectly ripe and the strawberries I had were just mouth watering.
I’ve actually eaten 1kg of strawberries in the last week.
To assemble these rolls takes just 10 minutes; just roll out your pastry to a 26 x 40cm rectangle, sprinkle and spread the sugar, spread the puréed strawberries on the pastry, roll up, slice and bung in the oven. Done.
The glaze takes about 30 seconds to make, and you can gobble one up in about 10 seconds.
Quick, easy, tasty and decadent, these are definite winners, which you’ll want to make again and again!
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30 Minute Strawberry Rolls with Sweet Glaze
Ingredients
- For the rolls:
- 500 g (18oz) block of puff pastry
- 1 cup fresh strawberries, hulled and chopped in half
- 1 tbsp plain flour
- 2 tbsp light brown sugar
- For the glaze:
- 1/2 cup icing sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 200C/400F and line a baking tray.*
- Place your hulled and halved strawberries into a mini food chopper and blitz until smooth. Add 1tbsp of flour and blitz until mixed. Leave to one side.
- Lightly flour your work surface and the pastry then roll the pastry out until it's 1/4 inch thick, then using a knife or pizza wheel, trip the edges off until you have a rectangle, around 26 x 40cm.
- Make sure the longest edge is facing you, so you can roll it and get 8 rolls.
- Sprinkle 2tbsp sugar over the pastry and spread out with the back of a spoon.
- Spoon the strawberry filling over the pastry and smooth with the back of a spoon.*
- Lift the edge of the pastry and fold over, then slowly roll up the pastry until you have lots of swirly layers!
- Slice into 8 pieces (use a very sharp knife, otherwise they tend to squash).
- Place on your baking tray with a 2 inch gap between them.
- Place in the oven for 20-25 minutes until golden brown and flaky. Insert a knife into the very centre and ensure the filling is piping hot.
- Leave to cool on the baking tray completely.
- Once cool, make the glaze. Place the icing sugar, milk and vanilla into a medium bowl and whisk until smooth.
- Drizzle or spoon over cooled rolls and serve.
- Strawberry rolls will keep in an airtight container, in the fridge, for 2 days.
