Recipe
Sweet Rhubarb Pastry Rolls
The most delicious rhubarb crescent rolls with marzipan filling and crispy almonds. Golden rolls ready in just over an hour that taste absolutely amazing.
Time: 1 hour 30 minutes 
Difficulty: Moderate
Yield: 18 pastry rollsIngredients
Rhubarb filling:
- 250 g rhubarb (chopped into small pieces)
- 50 g sugar
Dough:
- 2 ¼ tsp active dry yeast*
- 2 ½ dl milk (lukewarm)
- 500 g flour
- 1 tbsp sugar
- 1 tsp salt
- 250 g soft butter
Pastry filling:
- 100 g soft butter
- 125 g sugar
- 125 g marzipan (coarsely grated)
Topping:
- 1 egg (for brushing)
- Sugar for sprinkling
- Almond flakes
Instructions
- Prepare the rhubarb by placing it in a small bowl. Sprinkle the sugar over the rhubarb and set aside.250 g rhubarb, 50 g sugar
- Dissolve the dry yeast in the lukewarm milk. Add the flour, sugar, salt, and soft butter, and knead the dough with your hands.** Divide the dough into three equal portions. Roll out one portion into a circle about 5mm thick. Cut the circle into 6 equal-sized triangles.2 ¼ tsp active dry yeast*, 2 ½ dl milk, 500 g flour, 1 tbsp sugar, 1 tsp salt, 250 g soft butter
- Mix the soft butter, sugar, and marzipan with your fingers to create the filling. Place a strip of filling on the wide end of each triangle. Top with 1-2 tablespoons of rhubarb (be careful not to add too much juice).100 g soft butter, 125 g sugar, 125 g marzipan
- Roll each triangle into a crescent and place them on a baking sheet lined with parchment paper. You should be able to fit 6-8 rolls per baking sheet. Repeat with the remaining dough, filling, and marzipan.
- Preheat your oven to 225 °C (437 °F)°-250 °C (482 °F). Let the rolls rise for 15 minutes. Brush with the egg wash and sprinkle with sugar and almond flakes.1 egg, Sugar for sprinkling, Almond flakes
- Bake for 10-15 minutes (depending on your oven). The rolls should be golden brown with crispy almonds when taken out. Transfer the rolls to a wire rack to cool completely.
Notes
*1 batch of the recipe you could also use 50 g fresh yeast instead of active dry yeast.
**If your dough is very sticky after kneading, place it in the freezer for 10-15 minutes. This could be because your butter was too soft. Avoid adding more flour if possible.
***Oven temperature may vary depending on your oven. If your oven tends to run hot, bake at 225°C (437°F). Otherwise, feel free to bake closer to 250°C (482°F). If you’re unsure, test one roll first. You can read more about baking time and temperature in the post text above the recipe.
Storage: Store the rolls in an airtight freezer bag for up to 3 days. They are best freshly baked.
Freezing: The rolls are freezer-friendly for up to 3 months, either unbaked or fully baked.