Cherry Jam Kindlech

Recipe by
Monday Morning Cooking Club

This recipe is adapted from Lena Goldstein’s original recipe in Monday Morning Cooking Club’s first publication, ‘Monday Morning Cooking Club.’ Photo credit Alan Benson Photography.

Ingredients

Method

Ingredients

  • Pastry

  • 2 Kangaroo Island Egg Yolks, available in store
  • 250 g Lescure Unsalted Butter, at room temperature, chopped
  • 1 tbsp Sugar
  • 2 tsp Nielsen Massey Vanilla Bean Paste Madagascar Bourbon
  • 150 g Sour Cream
  • 480 g Plain Flour
  • Filling, per roll

  • ½ tbsp Simon Johnson Wild Cherry Jam, heaped
  • 2 tbsp Valrhona Guanaja 70% Chocolate, chopped
  • 1 small Handful of Sultanas
  • 1 Kangaroo Island Egg Yolk, beaten, for glazing

Method

  1. Start this recipe the day before. To make the pastry, mix all the ingredients together with your hands (or quickly in the food processor) to make a soft but slightly sticky dough. Divide in two, wrap in plastic wrap and refrigerate overnight.
  2. Preheat the oven to 180°C. Grease or line a large baking tray. Cut each piece of dough into four equal pieces (each piece will make one roll). Working with one piece at a time, knead the dough on a board sprinkled with a little flour. Roll out thinly until you have a rough rectangle measuring about 30 x 15 cm. The pastry should be a little translucent.
  3. Spread the jam over the pastry, to the edges, and sprinkle with the chocolate and sultanas. Roll up from the long side to form a log and then place seam side down on the prepared tray. Brush with the egg yolk and prick a few times with a fork to let the air escape and prevent cracking. Bake for 45 minutes, or until golden.
  4. When cool, use a sharp serrated knife to cut each piece on the diagonal into ten slices. Makes 8 rolls, or up to 80 pieces.