2 and 1/4 cups of wheat flour
1 tablespoon of salt
1 tablespoon of dietetic shortening for oven and grill
1 cup of light margarine
4 tablespoons of cold water
1 egg beaten for brushing
For the filling
6 sweet potatoes
1 cup of raisins
1 cup of nuts
2 tablespoons of lemon juice
1/2 cup of croissant flour
2 tablespoons of dietetic shortening for oven and grill
2 teaspoons of cinnamon
2 and 1/4 cups of wheat flour
1 tablespoon of salt
1 tablespoon of dietetic shortening for oven and grill
1 cup of light margarine
4 tablespoons of cold water
1 egg beaten for brushing
For the filling
6 sweet potatoes
1 cup of raisins
1 cup of nuts
2 tablespoons of lemon juice
1/2 cup of croissant flour
2 tablespoons of dietetic shortening for oven and grill
2 teaspoons of cinnamon
Mix the flour, salt, and shortening
Add half of the margarine and water and knead until a homogeneous mass forms
Wrap in plastic film and let it rest in the refrigerator for 15 minutes
Unfold the dough on a floured surface and spread the remaining light margarine
Doubling the dough into four parts, cover and return to the refrigerator
Let it rest for 30 minutes
Repeat the process one more time and let it rest for another 10 minutes in the refrigerator
Make the filling: mix in a deep container the peeled and sliced sweet potatoes, raisins, nuts, lemon juice, and croissant flour
Unfold the dough very thin, spread the filling, and sprinkle with shortening and cinnamon
Roll it up like a roulade and place it in a greased baking dish
Brush with the beaten egg and bake in a medium preheated oven.
