Cream Cheese Rolls with Dried Fruit and Coconut

1. 1 Prunespack 200 g ≈ $3.50 30 g
2. 2 Shredded coconutpack 100 g ≈ $2.00 20 g
3. 3 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 100 g
4. 4 Dried apricotspack 200 g ≈ $3.80 30 g
5. 5 Powdered sugar 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the prunes¹ and apricots in boiling water for 5 minutes, drain, and pat dry. Chop into thin strips.

2. Rub the cream cheese through a sieve, then mix with powdered sugar until smooth (2 minutes).

3. Sprinkle half the coconut flakes onto cling film, then spread the cheese mixture evenly into a ~1 cm-thick layer on top.

4. Arrange the dried⁴ fruit strips along one edge and tightly roll the mixture into a log using the cling film.

5. Roll the log in the remaining coconut flakes, then chill in the fridge for 30 minutes to firm up.

6. Remove the cling film and slice the roll into portions with a sharp knife.

In short

• In the planner this dish is cooked for two days: reheat on day two.