Do you want to quickly prepare something delicious for tea, some simple and tasty sweet, but don’t have time to bake something complicated? You can make it simple and quick roll in just 5 minutes. The recipe for making such a roll is very simple, the ingredients are the most common. But to prepare such a roll, you need a ready-made filling: it can be jam, preserves, chocolate or chocolate-nut butter, or any cream of your choice. The cream can be made by simply whipping sour cream and sugar with a mixer or mixing boiled condensed milk with butter. You can cream butter and sugar. There are also plenty of examples and recipes for quick creams.
Quick roll for tea in 5 minutes
Ingredients:
- 1 can of condensed milk (condensed milk, 400 grams),
- 1 egg
- 0.5 teaspoon of soda,
- 1 cup flour.
Detailed and step by step method preparations:
- All the above ingredients should be mixed in a deep bowl and then mixed well.
- The baking tray must be lined with special baking paper in advance.
- Pour the dough onto a prepared baking sheet lined with baking paper.
- Bake the dough for 5-7 minutes in a well-heated oven (about 180 °C).
- On ready dough We spread any ready-made filling: jam, jam, chocolate-nut butter, cream and roll it into a roll.
All is ready! You can put a kettle on and make tea or coffee.
Enjoy your tea!
Calories: Not specified
Cooking time: Not indicated
Sometimes it happens that you can’t find anything in the kitchen for a cup of tea, and you don’t always feel like going out to the store. How to proceed? There is an exit. Prepare or sponge roll, simple and quick for 3 eggs. There will always be products for him, so there shouldn’t be any problems. It is prepared very quickly and easily.
Required Products:
- chicken eggs – 3 pcs.,
- sugar – 150 g,
- wheat flour – 130 g,
- vanilla sugar– 10 g,
- jam or marmalade – 150-200 g,
- powdered sugar.
How to cook with photos step by step
1. In a bowl, combine chicken eggs, sugar and vanilla sugar. Tip: for simple sponge cake There is no need to separate the whites from the yolks and beat them separately. However, if you wish, you can cook it this way. 
2. Beat the mixture with a mixer until fluffy, about 5-7 minutes. The longer the egg mass is beaten, the fluffier the sponge cake for the roll will be. But only without fanaticism! Tip: for biscuit dough it is better to use fine crystalline sugar. 
3. Sift wheat flour into the resulting mass ( premium) and beat a little more with a mixer so that no flour lumps remain. 
4. Cover a baking sheet with parchment. Pour out the dough and smooth it out, forming a rectangle 5-7 mm thick. Bake sponge cake, in a preheated oven at 1800C, about 7-10 minutes. Check readiness with a wooden stick. 
5. Wet a clean kitchen towel with water and place it on the table. Remove the finished hot cake (along with baking paper) from the baking sheet onto a wet towel. 
6. Roll into a roll with parchment paper wrapped in a towel. Leave for 5-10 minutes. 
7. Unfold and carefully peel away from the parchment. Spread the surface of the sponge cake with your favorite jam or marmalade. Tip: It is important that the filling is thick. 
8. Roll again and leave to cool completely. 
9. Trim off any uneven edges of the sponge roll. Sprinkle powdered sugar and decorate as you wish. A simple sponge roll for three eggs is ready. You can drink tea. 
Bon appetit!
Or you can bake
Roll Five Minute
Ingredients:
2 eggs
1 tbsp. Sahara
1 tbsp. yogurt
vanillin
1 tsp soda
1.5 tbsp. flour
jam for lubrication.
Preparation:
Turn on the oven, both heaters, at 300 degrees, let it heat up, but for now...
Beat eggs with sugar and vanilla, add yogurt, stirring soda in it first, then add flour, the dough is liquid and pourable..
Cover a baking sheet with paper or greased tracing paper and pour out the dough, tilting the baking sheet, spreading it over the entire baking sheet.
Place the baking sheet in the oven, in the middle, and bake for 7-8 minutes, until pink...
Take out and turn the pink side onto a damp cloth... Quickly coat with jam and roll up using the cloth... let cool a little..
Remove the fabric... sprinkle the roll with powder...
The main thing is that it always turns out quickly :) While the guests are washing their hands, it’s already in the oven... True, I haven’t tried other fillings except jam, maybe you can try boiled condensed milk.
HAVE YOUR TEA PARTY!
Roll in 5 minutes!
Ingredients:
1 can of condensed milk
1 egg
1 cup flour
0.5 tsp soda
Preparation:
1. Mix all ingredients.
2. Pour the dough onto a rectangular baking sheet lined with baking paper.
3. Bake for 5-7 minutes in a preheated oven.
Filling - any cream, jam, chocolate-nut butter.
HAVE YOUR TEA PARTY!
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DELICIOUS NUT-APPLE ROLL IN 10 MINUTES!
For the test
4 eggs
4 tablespoons flour
4 tablespoons sugar
0.5 teaspoons baking powder
For filling
4 apples
2 tablespoons sugar
vanillin
100 grams of nuts, any. I used walnuts, I crushed them using a rolling pin.
Preparation.
Grate the apples on a coarse grater, add sugar, vanillin, and nuts. Place on a baking sheet lined with baking paper and level.
Beat the whites with a pinch of salt until stiff (1 minute for me). Beat the yolks for 1-2 minutes, add sugar and beat for another 1-2 minutes. Gradually stir in the flour and baking powder, then gently beat the whites. Place the dough on a baking sheet on top of the apple-nut mixture and smooth it out.
Bake for 15 minutes at 180 degrees.
Then carefully turn the baking sheet with the finished biscuit onto a clean towel on the table, with the filling facing up. Quickly remove the baking paper and roll it into a roll using a towel. I rolled it without a towel. Cool. And on a cold winter evening, enjoy with a hot, fragrant something!
HAVE YOUR TEA PARTY!
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Roll in 5 minutes!
Ingredients:
5 tbsp. Sahara
5 tbsp. flour
5 tbsp. milk powder
3 eggs
1/3 tsp. soda (quench with vinegar)
a pinch of salt
Preparation:
Turn on the oven, temperature 220 degrees. Immediately place a greased baking sheet in it - it should be hot. Knead the biscuit dough. Beat eggs with sugar, gradually add sifted flour, powdered milk, salt and dissolved soda. Pour the dough onto a baking sheet and bake for exactly 5 minutes. Remove from the oven, immediately spread with any marmalade, jam or preserves and roll while it is hot. Let cool completely and sprinkle with powdered sugar.
Note:
Immediately after baking, the finished roll can be transferred to a clean towel and rolled up with its help.
HAVE YOUR TEA PARTY!
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Roll for tea in 6 minutes!
Ingredients:
55 g flour
55 g sugar
a pinch of salt
2 tsp. baking powder
2 eggs
5 tbsp. l. jam
powdered sugar
Preparation:
1. First you need to mix the first four ingredients, then add two eggs and thoroughly beat everything into a homogeneous mass.
2. Prepare a baking sheet, put baking paper on it and grease it with sunflower or butter. Spread the dough evenly on it and bake in an oven preheated to 180 degrees.
3. Bake for just 6 minutes until the top of the cake is golden brown.
4. While baking the cake, place a metal saucepan on the fire, pour the jam into it and heat it slightly. By the way, any jam can be used, but strawberry is especially suitable. But this is a matter of everyone's taste.
5. So, remove the jam from the heat and take the cake out of the oven. Remove the paper and grease one side with warm jam, wrap it in a roll and sprinkle generously with powdered sugar.
6. Let it cool and you can brew tea!
HAVE YOUR TEA PARTY!
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Roll in 5 minutes!
Ingredients:
3 packs of regular Yubileiny type cookies (30 cookies),
1 pack of curd mass (if you don’t want it to be too sweet, take regular one, without fillers),
2 glasses of milk,
1 chocolate bar or homemade glaze (faster with chocolate).
Place the first layer of cookies on a clean plastic bag. Before doing this, dip the cookies in hot milk.
One layer is 15 cookies.
Top with half the curd mass, then another layer of cookies and more cottage cheese. We take the bag from both sides and roll the whole thing into a roll. The cookies will soften and should not break. But even if it breaks, it’s okay, pour melted chocolate on top of the roll with the addition of a small amount of milk.
Alternatively, you can decorate the roll with chocolate pieces. We put the roll in the refrigerator and in 3-4 hours it will be ready. I usually make it in the evening, and in the morning I spoil my family with “baked goods”!
Alternatively, you can dip the cookies in coffee or cocoa and curd mass add cocoa too. You will get a chocolate roll))
The biscuit roll is baked from affordable products that are always in the kitchen. The variety of fillings is also a huge plus. You can coat the baked goods with jam or any cream, and you can also put any fresh or canned fruit in the layer.
The only drawback of this dessert lies not in it, but in the minds of housewives who have never prepared it - what if they won’t be able to roll it up. Selection delicious recipes and a detailed description of the technology will make biscuit rolls a favorite treat in any family and help overcome possible fears.
This baking is simple in terms of the number of products included in the dough. There is no need to cook the layer for a long time. Fruit jam or thick homemade jam will do the job perfectly. You shouldn’t use a component that is too liquid, as it can cause the biscuit to simply become soggy. Then you have to eat dessert with a spoon.
- 4 eggs;
- 180 g powdered sugar;
- 160 g flour;
- 3 g salt;
- 5 g of soda slaked with vinegar or lemon juice;
- 200-250 g jam (thick jam).
Dessert baking steps:
- Beat eggs with salt with a mixer. When the mass turns into fluffy foam, slowly add powder without stopping the mixer. Then manually stir in the flour and slaked soda.
- Pour the dough onto a greased baking sheet and smooth it out. The sponge roll is quick – it will be completely baked in 5 minutes in the oven at 200 degrees.
- Remove the hot cake from the mold onto a linen towel, brush with jam or marmalade and roll it up. Before serving, the baked goods can be decorated with powder, almond flakes or glaze.
Condensed milk can add a pleasant milky taste to biscuit baked goods. Depending on personal preferences, the milk can be simply condensed or boiled.
For a roll with condensed milk cream you will need:
- 4 eggs;
- 180 g sugar;
- 160 g flour;
- 150 g butter;
- 200 g condensed milk;
- 15-20 ml cognac;
- 3 g vanillin.
How to prepare the roll:
- Beat the eggs from the refrigerator into a fluffy foam. Continue beating with a mixer, gradually adding sugar. When the volume of the sweet egg mass doubles, add flour. Mix it only with a spatula, not with a mixer, and in one direction.
- Line a baking sheet with oiled parchment. Spread the dough on it in an even layer, which is then baked in a preheated oven until light golden brown.
- Roll the hot biscuit and paper into a roll and leave to cool. It is very convenient to use buttered baking paper for baking sponge cake. With it, it will definitely move away from the shape and after preliminary folding it will not stick together.
- Meanwhile, beat the soft butter until white with a mixer. Next, so as not to overbeat the cream, stir in the condensed milk, cognac and vanilla with a spatula.
- Unroll the cooled sponge cake, remove the paper from it, generously grease it with cream and roll it again. You can cover it on top chocolate icing and sprinkle with crushed nuts.
For those who are afraid that the cake will break when folded, we can recommend starting to learn how to make sponge rolls with this recipe, which is also beautifully called “Elephant’s Tear”.
For the base - chocolate sponge cake you need to prepare:
- 5 eggs;
- 300 g sugar;
- 300 g flour;
- 150 ml water;
- 75 g cocoa powder;
- 7 g baking powder.
For the internal filling of the roll you will need:
- 300 ml milk;
- 250 g butter;
- 150 g boiled condensed milk;
- 50 g flour;
- 30 g starch;
- 2 bananas;
- vanilla and ground nuts to taste.
The top of the baked goods is covered with glaze made from:
- 100 g dark chocolate;
- 100 ml cream;
- 30 g butter.
Bakery:
- Separate the whites and yolks. Beat the first ones separately with a mixer until foamy, and bring the yolks until white and fluffy together with sugar and water. Carefully combine both masses.
- IN egg mixture add mixed bulk components. Bake a rectangular cake from chocolate sponge dough. While hot, fold it in half lengthwise, placing a rolling pin inside, and cover with a damp towel. So the cake should sit for an hour.
- Brew milk with flour and starch, then let cool to room temperature and beat together with boiled condensed milk and soft butter. Add nuts and vanilla to the cream to taste.
- Peel the bananas and cut them so that they can be laid out in an even row. Grease the cake generously with cream, put bananas in the middle and give the dessert the shape of a tear. Top the roll with fudge made from chocolate and cream melted with butter. Decorate to taste. After a couple of hours in the cold, you can feast on elephant tears.
With custard
A simple sponge roll combined with custard and exotic fruits turns into an exquisite dessert. The highlight of the roll also lies in the biscuit dough, which is prepared using egg whites.
The sponge cake is baked from:
- 6 chicken egg whites;
- 200 g powdered sugar;
- 2.5 g citric acid;
- 2.5 g salt;
- 110 g flour;
- 6 g baking powder.
The composition of the layer includes:
- 300 ml milk;
- 2 chicken eggs;
- 160 g sugar;
- 80 g starch;
- 1 g vanillin;
- 140 g of soft cottage cheese, blended with a blender;
- assorted canned exotic fruits (pineapple, mango, etc.).
Prepare the dessert as follows:
- Beat the whites with a mixer first citric acid, then adding salt, vanilla and small parts of sweet powder. You should get stiff peaks.
- Gently fold in the flour mixed with baking powder using a spatula. Spread the dough onto greased parchment paper on a baking sheet.
- Bake for 12-15 minutes. Sprinkle the finished hot biscuit with powder and roll it into a loose roll, which is secured with thread in several places.
- Cooking custard. Grind half the sugar together with starch and eggs. Add the resulting mixture in a thin stream to boiling milk with vanilla and the other half of the sugar. Brew until thickened and cool completely.
- Mix the custard base with the cottage cheese with a whisk. Cut the fruits into small cubes.
- Soak the warm sponge cake with canned fruit syrup, cover it with a layer of cream, place the chopped fruit on it and roll it again.
- Refrigerate the dessert overnight before serving. As a decoration, baked goods can be dusted with sweet powder.
Chocolate sponge roll
The difference with this roll is that it does not need to be rolled first, so the cream and other ingredients must be ready and on hand.
For chocolate honey sponge cake you need to take:
- 3 eggs;
- 100 g sugar;
- 30 g honey;
- 50 g cocoa powder;
- 120 g flour;
- 3 g soda.
The roll layer will be made of butter cream and cherries:
- 125 ml water;
- 100 g sugar;
- 30 g flour;
- 100 g butter;
- 200 g fresh or frozen pitted cherries;
- 60-75 ml of cherry juice for soaking the biscuit.
How to prepare a roll step by step:
- Beat eggs, honey and sugar for five minutes at minimum mixer speed. Then add the bulk ingredients and also mix them with a mixer.
- Pour the dough and spread it with a spoon on the oiled parchment. Bake chocolate cake 7-12 minutes, depending on the characteristics of your particular oven.
- For the cream, boil boiling syrup from water and sugar with flour. When the mixture has cooled, beat it with a mixer along with soft butter.
- Ready chocolate sponge cake lightly soak in cherry juice, spread generously with cream, distribute cherries on top and roll up. You can decorate the top of the baked goods with melted chocolate and a few cherries.
With poppy seeds
How to cook sponge roll with poppy seeds? You can add the seeds directly to the dough, or you can cook delicious cream from ground poppy seeds and boiled condensed milk, it will turn out very beautiful and unusually tender in taste.
For a roll with a poppy seed layer you need to take:
- 5 chicken eggs;
- 250 g fine sugar;
- 250 g flour;
- 400 g boiled condensed milk;
- 100 g butter;
- 50 g poppy seeds;
- 40 g hazelnuts.
We bake as follows:
- For the sponge cake, beat the yolks with half the recipe amount of sugar and flour. Separately, beat the whites with the second half of the sugar into a stable foam. Connect very carefully protein foam and dough on yolks.
- From the received batter bake a rectangular cake. The baking temperature should be 200 degrees, and the time will depend on the oven. The main thing is not to dry out the biscuit so that it can be rolled.
- For the cream, simply beat butter, condensed milk, ground poppy seeds and chopped hazelnuts with a mixer into a fluffy, homogeneous mass.
- Roll up the hot cake, and after cooling, carefully unroll it, coat it with cream and return it to its original roll state.
With curd cream
You can prepare a sponge roll in a new way every day, combining the most successful dough recipe in your opinion with a new filling (cream and fruit). One of the creams that goes well with sponge cake is cottage cheese.
For a simple and inexpensive roll with this filling you need to take:
- 4 eggs;
- 100 g sugar;
- 160 g flour;
- 5 g baking powder;
- 3 g vanilla powder;
- 200 g of tender non-grain cottage cheese;
- 120 g condensed milk.
Baking method:
- Add vanilla flour and baking powder into the foam of eggs beaten with sugar, carefully so that the air bubbles do not burst.
- Bake a rectangular cake from the resulting biscuit dough on oiled parchment. Roll it up hot with baking paper and cover with a towel.
- While the cake cools slightly, beat the cottage cheese and condensed milk with a mixer into a delicate curd cream.
- Unwrap the biscuit, coat it with cream and, carefully removing the parchment, roll it again. After an hour in the refrigerator, the baked goods are ready.
Sponge roll with butter cream
This roll can be called a classic. Is it a combination of biscuit and butter cream with a subtle alcoholic note isn't it? Of course, if those with a sweet tooth under 18 years of age are enjoying this pastry, alcohol should not be added to the layer.
Ingredient composition of dough and cream:
- 4 eggs;
- 360 g sugar (half for dough and half for cream);
- 200 g flour;
- 200 g butter;
- 80 ml water;
- 15-30 ml cognac.
Biscuit roll recipe step by step:
- Knead eggs, sugar and flour biscuit dough. The kneading algorithm is the same as in the recipe for rolls with condensed milk. Roll the hot rectangular sponge cake into a roll.
- For the cream, make syrup from sugar and water. All sweet crystals should dissolve and the mixture should boil.
- Beat the soft butter with a mixer, pouring in the cooled syrup one tablespoon at a time. At the end of whipping, add cognac.
- Next, the algorithm of actions is similar previous recipes: unroll the cake, brush with cream, roll it up and leave it in the cold for several hours until the roll sets.
Baking is a very long and painstaking process. Our society, not unreasonably, believes that culinary masterpieces are born in true pain. They require complete dedication and enormous investment of time. So, do not try to dissuade the supporters of this hypothesis if they are lucky enough to taste the dish you have prepared. Sweet pastries for tea are especially in demand. An excellent option would be a quick biscuit roll in 5 minutes. It's very easy to prepare, various fillings and impregnations give the dessert a new taste. And let the time spent on making this delicious sweetness forever remain your little secret.
The basis of all versions of sponge rolls is the cake, which, while still warm, must be greased with a filling suitable for the occasion and rolled into a tube.
The simplest and fastest classic recipe for a biscuit roll will require the following ingredients:
- 200 grams of granulated sugar;
- 3-4 chicken eggs;
- 0.5 teaspoon of soda (quench);
- salt on the tip of a knife;
- filling (cream, jam, preserves, etc.).
Stages of preparing the crust:
- Before starting work, turn on the oven to heat up by turning the temperature control knob to full power;
- Prepare a rimmed baking sheet by lining it with oiled parchment or foil;
- Separate the eggs from the shell, add sugar, salt and beat thoroughly until a thick foam forms. In this case, the mass should at least double in volume;
- Gradually add flour, sifting through a sieve. This will give the dough additional lightness and airiness. Add slaked lemon juice or vinegar soda. Stir;
- Spread the dough evenly in a thin layer over the baking pan. Place in the oven and bake at 200 degrees for about 5 minutes without opening the door;
- Carefully remove the hot cake from the baking sheet, remove the foil (paper), quickly grease with the filling and roll into a tube. It will take a few more minutes for the sponge cake to soak in the filling and you can serve it.
It is very important that before preparing a sponge roll, you should think through the sequence of all actions. Prepare food, oven and filling in advance. If you wait too long and the cake cools down, you won’t be able to roll it up.
Cream for biscuit roll based on condensed milk
Fillings for confectionery using condensed milk is always the best: favorite, tasty, high-calorie. If you just grease something with condensed milk, it will already be delicious. Therefore, cream for a sponge roll based on condensed milk is always a win-win option.
To prepare it you will need the following ingredients:
- 1 can of condensed milk (without herbal additives);
- 1 stick of butter 80% fat (made from cream);
- 1 teaspoon of aromatic fragrance (liquor, balm).
Preparing the cream:
- To make the cream less liquid and its color more saturated, a can of condensed milk can be pre-cooked. Remove the paper label from the tin. Place a plastic bag over it and place it in a pan of cold water. Cook for 3 hours so that the water covers the top the entire time. Cool to room temperature;
- Chop a stick of butter with a knife. It should become soft, but not melt;
- Add condensed milk to the butter and beat with a mixer until smooth and thick. Add fragrance (optional), beat for a minute and the cream is ready.
A good cream always comes from natural products. Its only drawback is that it melts. Cream filled rolls are best stored in the refrigerator.
Recipe for cream with jam
The main trick of sweet pastries with cream and jam is that the cake is first coated with jam or jam, and then with a layer of cream. If you are not a gourmet and prefer simple dishes, then simply brush the sponge cake with your favorite jam.
For those who love cream and jam, but don’t want to bother with each filling separately, the following recipe is ideal:
- ½ stick of butter;
- 200 grams of your favorite jam;
- 15 grams of vodka.
Preparation:
- Beat separately half the volume of jam and slightly softened butter;
- Combine the whipped ingredients and mix with a blender. Add the rest of the jam and alcohol, whisking. The cream is ready.
The jam filling has another option that is suitable for a children's table:
- 1 pack or package of soft cottage cheese (180-200 grams);
- ½ cup jam.
Preparation:
Beat the cottage cheese and jam until smooth and coat the biscuit. Place in the refrigerator for a couple of hours.
Cooking with bananas
It would be very original to offer guests a roll with fresh fruits or berries. Classics of the genre - biscuit and bananas, which do not require special preparation. Just peel and cut.
For banana roll you will need:
- 100g wheat flour premium quality;
- 3-4 chicken eggs;
- 150 grams of granulated sugar;
- 1 cup sour cream (20%);
- 1-2 bananas;
- a pinch of powdered sugar.
Recipe step by step:
- In two containers, beat separately: yolks with sugar and egg whites;
- Gradually add flour to the yolk mass and knead. Then, slowly introduce the protein foam;
- Place the crust base on a baking sheet covered with oiled paper and place in a preheated oven for 10-15 minutes;
- Roll the warm sponge cake together with the oiled base and leave it like that while you prepare the cream;
- Grind 2 tablespoons of sugar with sour cream. Peel and cut the banana as desired;
- Unroll the cake and remove the backing. Lubricate generously sour cream. Place banana slices on the edge and carefully roll into a roll. Sprinkle with powdered sugar.
Quick chocolate roll with cream
For a quick chocolate sponge roll with cream you will need:
- 300 grams of premium wheat flour;
- 2 chicken eggs;
- 1 can of condensed milk;
- 1.5 tablespoons cocoa powder;
- 1 teaspoon of soda (slaked);
- 2 grams of vanillin;
- salt on the tip of a knife;
- 180-200 grams of vegetable cream;
- 3-5 tablespoons strawberry jam.
Recipe step by step:
- Lightly beat the eggs with salt, stirring, add cocoa, vanillin and condensed milk;
- Gradually add flour and baking soda. The dough will be the consistency of sour cream. Flatten it on parchment paper on a baking sheet and bake in a preheated oven for 10 minutes at a temperature of 180-190 degrees;
- Remove the finished roll from the mold, roll into a tube and let cool slightly;
- Beat the cream until white with a mixer;
- Unroll the roll and spread with jam and whipped cream. Roll the soaked sponge cake and place it in the refrigerator to soak for 1.5-2 hours.
Recipe with poppy seeds
In order to bake a sweet quick sponge roll with poppy seed filling you will need:
- 250 grams of premium wheat flour;
- 250 grams of granulated sugar;
- 50-60 grams of potato starch;
- 2 grams of vanillin;
- salt on the tip of a knife;
- 200 milliliters of milk;
- 200 grams of poppy seeds;
- 20 grams of honey.
Preparation step by step:
- Pour poppy seeds into a glass of milk, add 50 grams of sugar and cook over low heat for 8-10 minutes. Remove from heat and leave to swell for a quarter of an hour;
- Beat eggs with salt, remaining sugar, vanilla. Add starch and flour to the biscuit mixture, stirring;
- Place foil on a baking sheet and spread evenly batter. Bake the cake in a preheated oven for about 10 minutes at a temperature of 180-200 degrees;
- Squeeze the poppy seeds, mix with honey;
- Spread the hot cake poppy seed filling, roll it up and put it in the oven for another 5 minutes. Cool the poppy seed roll and serve with tea. Bon appetit.
Now that you have convinced yourself that anyone can prepare a sponge roll in 5 minutes, take a little time to do this delicious dessert. Delight your loved ones and guests at your home sweet pastries without dyes and preservatives.