Watermelon and Rollkuchen
- Ready In:
- Roll out the dough and cut into strips.
- Cut a line into the centre of the strips. Take one end and turn it through the slit.
- Heat oil in large skillet.
- Fry strips in heated oil. Turn as soon as one side is brown.
- Dough will bubble and be done very quickly.
- Serve immediately.
- The dough should be quite soft. Adding too much flour makes them tough.
- Serve with watermelon. The Rollkuchen can also be dipped in honey, powdered sugar, or jam.
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Ah yes, just add some Roger's syrup for dipping and you've got a common summertime meal for my husband's family! This is also a great make-ahead dish because you can freeze the cut rollkuchen, seperating the layers with wax paper. Just don't make the mistake I did and let them thaw before frying! They'll be very chewy. Just throw them into the oil frozen for just-like-fresh results. Thanks for posting!
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I am...I am not sure how to complete that sentence anymore. Six months ago I would have written that I am a single woman in her thirties who has a passion for teaching, scrapbooking, traveling, reading, writing, and cooking/baking. A lot has changed in my life. I am now a newly married thirty-something-year-old who seems to have a lot more time for cooking and baking. I have moved about 2000 kilometers to where my husband and I are making our home. In order to do this, I had to resign from my teaching position that I had held for over six years. I now find myself substitute teaching on some days, staying home and scrapbooking, reading, writing, blogging, taking pictures, and yes, cooking and baking a whole lot more than I ever have before.