To prepare pancakes for rolls, you can use any recipe you are familiar with or use the one I suggested. I long ago found a recipe for pancakes that I liked the most. According to this recipe, the pancakes are airy, thin and delicate. Attention! I only needed 5 pieces for the rolls! Therefore, if you are making them only for rolls, take at least half as many ingredients.
You can also use any fruit you like. I took kiwi and canned peaches.

Let's prepare pancakes.
To do this, break the eggs into a container, add sugar and salt. Adjust the amount of sugar to your taste. If you like sweet pancakes, add 4-5 tbsp. l. Sahara.
Mix everything until smooth, no need to beat.

Pour in about 200 ml of milk. Mix.
Add flour, mix again. From this step I beat everything with a mixer. This way it turns out faster and without lumps. The dough should have the consistency of thick sour cream.

Pour in the remaining milk and beat a little more. The dough should now be liquid and pourable easily. If it seems thick, add a little more milk, and for delicacy you can add a little water.
Pour in vegetable oil. Mix.

Make some chocolate pancakes. To do this, I took 4 ladles of dough from the total mass and added 2 tbsp. l. cocoa. Mix everything well (beat with a mixer). Leave the dough to stand for 15-20 minutes.

Fry the pancakes in a hot frying pan, greasing it with oil each time. Cool the finished pancakes completely.

Let's prepare the rolls.
Mix cream cheese with powdered sugar.

Peel the kiwi. Cut into thin strips. Also cut the peaches into strips and blot them on a napkin to get rid of excess moisture.

Trim the edges of the pancakes to give them a square shape.

Spread a little cheese on the pancake. Place fruit on top.

Spread a little more cheese on top of the fruit. Roll into a roll.

These are the rolls I got. As I wrote, five pieces came out. Cut them into three or four pieces, as you prefer. I got 16 rolls.

This is so delicious. Peaches and cheese give the rolls a delicate taste, and kiwi adds a slight sourness. When serving, you can drizzle with chocolate or honey.
Bon appetit!

Eastern culture has long and firmly occupied the palm of popularity in our latitudes. We love going to Japanese restaurants, are keen on yoga, and organize our space according to Feng Shui. Our homes are filled with small Buddhas and money talismans, Bonsai trees and Chinese characters, some people get them in the form of tattoos, sometimes without even knowing the meanings.

Mixing styles

Eastern culture attracts with its unusualness and mystery. However, despite all the interest, it remains alien to us, so we manage to remake it in our own way. By choosing from different cultures what we like most, we create a kind of wild fusion around us, which is more understandable and pleasant to us. It’s the same in cooking - we adore Japanese sushi and rolls, which we have learned to eat with chopsticks, and we eat soups with a spoon (the Japanese do this exclusively with chopsticks, eating the grounds, and then drinking the broth simply from the bowl).

And few people know about Japanese classic delicacies, because in most cases, for dessert in our Japanese restaurants they offer sweet rolls, which the Japanese probably have no idea about. Traditional Japanese sweets are wagashi, which for some reason have not gained wide popularity among us, and few people have tried them. Sweet rolls, like the Philadelphia and California rolls, were invented far beyond the borders of the Land of the Rising Sun.

Japanese sweets

Classic Japanese sweets, wagashi, are made from bean or rice dough with various seeds, herbs, tea, nuts and other healthy ingredients. The Japanese are ardent supporters of healthy cuisine and sweets are also prepared only from natural products.

For the Japanese, not only the taste, but also the appearance of the dishes is very important, and wagashi sometimes resemble real works of art. The exquisite forms of this dessert are reminiscent of the transience and change of nature. There is even a saying: “Tell me what kind of wagashi you ate and I will tell you what time of year it is.” This is part of the culinary culture of the Japanese, which they revere and adhere to all traditions. All sweets are made by hand, and the craftsmen have been studying this for quite a long time.

Wagashi are somewhat different from the desserts we are used to; they are less sweet and have a rather original taste. Maybe that’s why they didn’t really take root, along with the rest of Japanese culture.

Fusion in cooking

Therefore, you should not immediately throw away the sweet rolls and become an ardent supporter of traditional Japanese cuisine. After all, fusion in cooking has long been recognized by the whole world, and it is very popular. Some restaurants specialize exclusively in this kind of cuisine, combining the sometimes impossible, creating culinary masterpieces. Likewise, sweet rolls, the recipe for which is quite simple, have gained enormous popularity and love from visitors to our restaurants. Even if they have nothing to do with Japanese sweets.

Sweet rolls are easy to make at home. Their recipe is quite easy, and the result will pleasantly surprise your family.

Sweet pancake rolls

There are several options for preparing this dessert, and one of them is based on pancakes. To prepare you will need:

For pancakes:

• Milk - 1 glass.
• Flour - 0.5 cups.
• Chicken egg - 1 pc.
• Salt - 1 pinch.
• Sugar - 2 tbsp. l.
• Oil for frying (add 1 tbsp to the dough).

For filling:

• Philadelphia cheese - 200 gr.
• Cream 15% - 100 ml.
• Powdered sugar - 70 gr.
• Fruits to taste (kiwi, banana, strawberry).

Preparation

Beat the ingredients for pancakes with a mixer or a whisk until smooth. The consistency of the dough should resemble liquid sour cream. Fry pancakes of equal thickness in a frying pan.

Since Philadelphia cheese is not sweet, for the filling, beat it with a mixer along with cream and powdered sugar until smooth and fluffy. If this option does not suit you, pay attention to the following 2 methods:

1. Use Mascarpone cheese instead of Philadelphia. It's not very sweet either, so you can add a little powdered sugar to taste.
2. Both of these products can be replaced with full-fat cottage cheese. To give it a paste-like consistency, beat in a blender with sour cream and powdered sugar.

Peel the fruit and cut into slices. Grease the cooled pancakes with cheese mixture. Place the cut fruits in a row on top. Roll the pancake into a tube, cut and place on a plate. You can decorate with pieces of fruit, whipped cream or berry syrup. Sweet pancake rolls with fruit are ready!

Chocolate rolls

You can also make a chocolate dessert based on this. The components will be the same, plus:

• Cocoa powder - 4 tbsp. l.
• Chocolate - bar 200 gr.
• Cream 20-25% - 100 ml.

From these products we will make chocolate sweet rolls, the recipe for which is practically the same, and chocolate sauce for them.

Prepare the pancake dough as described above and add cocoa to it. Stir. We fry pancakes.

We prepare the filling in the same way, without changes in the recipe.

For the sauce, you need to melt the chocolate in a water bath, add cream to it and stir the mixture for 15-20 minutes until thickened. When making classic chocolate sauce, dark chocolate is usually used, but you can use any.

Roll the spring rolls, cut them and place on a plate. Drizzle with chocolate sauce or serve separately in a gravy boat.

Sweet rice paper rolls

For this dessert you will need such an unusual ingredient as rice paper. This is a very thin, almost transparent sheet of rice dough. It is almost impossible to prepare it yourself, but you can buy it in special shops or departments with Japanese and Chinese products.

Ingredients:

• Rice paper.
• Rice - 1 glass.
• Sugar - 3-4 tbsp. l.
• Vanilla sugar - 0.5 sachet.
• Cream 10% - 100 ml.
• Fruit to taste.

Preparation

Cook rice with added sugar and cream. Rinse the cereal well, add water to 1.5 cm above the edge, add cream and sugar, and put on high heat. After boiling, cook over low heat for 10 minutes, then remove from the stove and leave for 15 minutes. Do not lift the lid during the entire cooking time.

Cut the fruit into slices or slices.

Prepare rice paper. To do this, dip it in warm water for 15 seconds and carefully place it on a waffle towel - let it dry a little.

To make rolling the rolls easier, use a bamboo mat. Place rice paper on it, cooled rice on top, leveling it over the surface. Place the fruits in a row. Roll the rice paper like a classic roll or bend the edges slightly inward like an envelope.

Cut into portions and pour with berry or fruit syrup. Unusual sweet rolls are ready. You will surely like their original taste, try it!

SWEET ROLLS WITH BANANA AND CHERRY

• banana
• cherry
• rice paper
• soft cottage cheese or mascarpone
• sugar
• vanilla
• cream or milk
• cherry syrup
• coconut flakes

To give the rice paper a beautiful pink color, instead of the usual water, soak it in cherry syrup slightly diluted with warm water.

We prepare rice using sushi technology, but instead of vinegar and soy dressing we add sugar and vanilla, and instead of water we add cream or milk. For 1 cup of rice, take about 3 tablespoons of sugar and half a bag of vanilla.

Place the sweet rice on the prepared rectangular sheet of rice paper. Place a whole peeled banana and cottage cheese, grated with powdered sugar or syrup, in the center of the sheet with rice. We can also add cherries inside or decorate the roll before serving.

Using a bamboo mat, wrap the roll and press tightly on top. Cut the roll into 6 portions, sprinkle with coconut flakes and pour over cherry syrup.

CHOCOLATE ROLL

In separate containers, mix dry and liquid ingredients for pancake dough. Then gradually add the liquid mixture to the dry mixture and stir the dough until smooth using a whisk. Fry pancakes in a heated frying pan greased with vegetable oil.

Soak gelatin in cold water. Mix cream cheese with yogurt and sugar. Combine honey with gelatin and heat in the microwave for 20 seconds. Pour the resulting mixture into the curd mass and mix thoroughly. Place the filling in the refrigerator for three hours.

For the sauce, heat the cream and melt the chopped white chocolate in it. Let the sauce cool and place in the refrigerator for 2 hours.

Peel the fruits and chop them finely. Grease each pancake with creamy chocolate sauce, then add curd filling and chopped fruit. Wrap the roll with a bamboo mat and place it in the refrigerator for 30 minutes.

Before serving, cut the roll into 6 servings, decorate with chocolate sauce and chopped nuts.

CREAM ROLL WITH SYRUP

• pancakes
• mascarpone cheese – 100 g
• powdered sugar – 1 tsp.
• frozen pitted cherries – 100-150 g
• pear – 1-2 pcs.
• strawberries – 3-4 pcs.
• water
• sugar
• mint leaves

We prepare pancakes for rolls according to the previous recipe (chocolate rolls), but do not add cocoa powder.

To prepare cherry syrup, place frozen cherries in a saucepan, add sugar and water to taste. Use water to adjust the consistency of the syrup and cook the liquid until it thickens completely.

Mix cream cheese and powdered sugar thoroughly. Spread the cheese filling onto the pancakes in a thin layer. Finely chop the fruit and place it on a pancake with cheese. Drizzle the filling with cherry syrup and sprinkle with chopped mint leaves.

Roll up the rolls and place in the refrigerator for 10 minutes. Before serving, cut the dessert into equal portions, pour over cherry syrup and garnish with mint leaves.

SWEET ROLLS WITH MARMALADE

• curd
• banana
• marmalade
• sugar
• vanilla
• rice paper
• cream

Prepare milky sweet rice for rolls using the technology indicated in the first recipe. As a curd mass, we use a mixture of soft cottage cheese with sour cream and vanilla sugar or mascarpone with powdered sugar. Soak a sheet of rice paper in slightly warm water and shape it into a rectangular shape.

Place the sweet rice filling on the rice sheet, leaving the edge of the sheet 2 cm free. Place a peeled banana and curd mass in the center of the sheet, add marmalade cut into small pieces (you can use jelly bears).

Wrap the roll and place it in the refrigerator for 30 minutes. Before serving, cut the roll into 6 servings and roll in coconut flakes.

Let's start preparing sweet pancake rolls by preparing the pancakes themselves.

In a deep bowl, mix eggs with two tablespoons of sugar.

Beat with a whisk until foam appears. This can be done either with a hand whisk or with a mixer.

Chocolate pancakes with cocoa (and this is exactly what we will bake) often turn out dry, but there is one trick: to make them soft, you need to add sour cream to the dough. 1 tablespoon of sour cream of any fat content is enough.

Along with sour cream, add 1 tablespoon of odorless vegetable oil, mix well with a whisk.

Sift flour with baking powder and cocoa into a separate bowl.

Add half of the flour and cocoa mixture to the liquid part and mix thoroughly with a whisk. The result will be a smooth and fairly dense mass.

Now you can pour in warm milk and mix well again.

Add the rest of the flour-cocoa mixture, stir until the dough has a homogeneous structure without lumps.

The dough needs to stand for 10 to 20 minutes so that the flour absorbs the liquid well. Check the dough for thickness. It should be like regular pancake batter, only chocolate-colored. If the dough is too liquid, add 1 tablespoon of flour; if, on the contrary, it is dense, then dilute with milk.

Heat the frying pan well, grease with vegetable oil and spread the dough over the pan with a ladle. Do not pour too much batter, otherwise the finished pancakes will be too thick.

Since the pancakes are chocolate, it is quite difficult to determine the degree of their readiness, make sure that they do not burn or turn black. Pancakes bake quickly - a little less than 1 minute on each side.

Stack the finished pancakes on top of each other.

Prepare the curd filling: mix cottage cheese of any fat content, pureed through a sieve, a tablespoon of sugar (you can use powdered sugar) and 2 tablespoons of sour cream.

Cut fruits into thin strips - banana, apple and kiwi.

Grease the chocolate pancake with a thin layer of curd filling (approximately 2-3 mm).

Place strips of fruit on the curd filling.

Sweet rolls, homemade, with cream cheese and fruit - a delicious and trendy dessert, the taste of which you can vary by using various fresh or canned fruits or berries.

Both children and adults love these creamy rolls. You can make them more or less sweet by changing the amount of powdered sugar or using fruits with a pronounced sour taste for the filling. We took the photos for this recipe in the winter and had bananas and canned peaches. At different times we tried making rolls at home with strawberries, kiwi, raspberries, pitted cherries in various combinations. The dessert always went off with a bang. Cream cheese can be replaced with soft curd cheese. To make fruit rolls, you will need a roll mat and cling film. From the specified amount of products we get 3-4 rolls (depending on the diameter).

Need to:

• Rice paper for spring rolls
• Cream cheese – 400 grams
• Powdered sugar – 120-130 grams (about 0.75 cups)
• Fruits and berries of your choice (preferably 2-3 types)
• Cold boiled water – just a little to wet the rice paper
• Dessert sauce (optional)

Preparation:

We wrap the mat for preparing rolls with cling film.

Fruits and berries need to be washed and dried. Cut large fruits into cubes or long slices (this also applies to strawberries); do not cut only small berries such as raspberries.

Let's say it again: you can use not only fresh, but also canned fruits, you can use berries, it is better to use 2-3 types of fruits or berries in one roll.

Mix cream cheese with powdered sugar.

Mix thoroughly until smooth.

Place 1 sheet of rice paper on a mat wrapped in cling film (if anyone doesn’t know, this is EDIBLE paper). Wet the paper with water: sprinkle a few drops and spread it over the entire sheet with your palm ( watch our video recipe!). When folded, the paper should not break, but it should not become soggy either.

Place the cream mixture in the middle of the rice paper and spread it into a rectangle.

Place fruits and berries on cream cheese.

Using a mat, roll the roll, pressing it lightly with your fingers; before the last “turn”, you can add another drop of water to the edge of the rice paper. You can leave the roll round, or you can use the same mat to give it a triangular or square shape in cross-section ( watch our video recipe!). We repeat the operation and roll the remaining rolls. It’s good to put the finished rolls in the freezer for 15 minutes, so that later they will be easier to cut into pieces.

We cut each roll lengthwise into 8 pieces, place it on a plate, you can decorate the plate with the remaining pieces of fruit. Now sweet rolls ready to serve. If desired, pour over your favorite dessert sauce (we used chocolate this time) and enjoy.

A couple more useful tips for those who read to the end: rice paper can be replaced with wheat paper. You can even wrap cream cheese and fruit in thin pancakes or thin pita bread (in this case, spread the cheese over the entire surface, otherwise your rolls will unravel), but the taste will be different. And in any case, you can twist the closed tubes (first we fold the rice paper / pancake / pita bread over the filling along its narrow side, from the future end of the roll, and only then roll it up).

You can also watch our video recipe:

REMEMBER: EASY TO COOK!

Go for it! Create! Get ready!

Eat yourself, feed your family, treat your friends!

BON APPETIT!

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