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Raspberry Maple Swirls

  • 330g flour

  • 4.5 tsp baking powder

  • 1 tsp salt

  • 150g butter

  • 240ml milk

  • about 300g raspberries (fresh or thawed)

  • 100g maple sugar

  • 450ml warm water

  • 240ml maple syrup

Mix flour, sugar, and salt in a large bowl. Cut the butter into pieces, add, and work by hand until you have a uniformly crumbly mixture. Add the milk all at once and quickly gather into a smooth dough without kneading. Chill for about 30 minutes.

Pour the warm water and maple syrup into a large baking dish.

Roll out the dough into a rectangle about 25 x 30 cm. Spread raspberries on top and sprinkle with maple sugar. Roll it up along the longer side and seal the edges with a bit of water. Cut into twelve slices, each about 2.5 cm wide, and place them in the baking dish with the syrup.

Bake in the oven at 220°C for 25 to 30 minutes.

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