1 cup butter or margarine
250g ricotta cheese, passed through a sieve
2 tablespoons cream of tartar
3 3/4 cups all-purpose flour
1/8 teaspoon salt
Damasco filling (recipe below)
1 cup butter or margarine
250g ricotta cheese, passed through a sieve
2 tablespoons cream of tartar
3 3/4 cups all-purpose flour
1/8 teaspoon salt
Damasco filling (recipe below)
Mix the butter, ricotta, and cream of tartar in a large bowl
Add the flour and salt; mix well
Knead until smooth and even
Wrap in aluminum foil or parchment paper and refrigerate for at least 3 hours (preferably overnight)
Open the dough into a square
Cut into 8 equal pieces
Open each piece into a 22cm square
Cut into 16 squares
Place 1/2 teaspoon of Damasco filling on each square
Roll up diagonally and curve the ends slightly
Place on a greased baking sheet
Repeat with the remaining dough or store wrapped in the refrigerator for another day
Bake in a moderate oven for 12 minutes
Remove from the baking sheet and let cool completely
Damasco Filling:
1 cup dry Damasco, chopped
1/2 cup water
1 cup apricot jam
Cook the Damasco in the water, in a small covered pan, for 5 minutes
Add the apricot jam; cook stirring constantly for 5 minutes or until it has a gelatinous consistency
If desired, pre-made gelatin may also be used
In total, makes about 100 roll-ups.
