Recipes > Desserts > Stuffed Sweet Rolls

Stuffed Sweet Rolls


  • 4 Allinson wholemeal rolls
  • 3 cooking apples
  • 2 ounces of ground sweet almonds
  • 4 ounces of macaroons crushed
  • 2 ounces of currants, picked and washed
  • 2 eggs
  • a little milk
  • cinnamon
  • 1 ounce of butter
  • sugar to taste


Halve the rolls lengthways and remove the crumb; soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Pare and core the apples, cook them with 1/3 teacupful of water, 1/2 ounce of the butter, and 1 tablespoonful of sugar, and mash them up to a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg well beaten, and the yolk of the other. Mix all well, and add some of the breadcrumbs to make the whole into a fairly firm mass. Fill the crusts of the rolls with the mixture, press the two halves of each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered cinnamon, scatter bits of butter over the crusts, and bake the rolls for 1/2 hour. Serve with white sauce.


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Dr. Allinson's Cookery Book (1915).

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