Plum jam rolls made with sour cream: tender and crumbly cookies without effort

Similar recipes

More recipes

Sweet crescent rolls with quark and jam – simple, delicate and tasty

appetizers

110 minutes

19. 12. 2025 Jan

Fruit tartlets with vanilla pudding: a refreshing dessert full of flavor

appetizers

45 minutes

19. 12. 2025 Jan

Quick quark pastries for coffee

appetizers

60 minutes

19. 12. 2025 Jan

Plum jam rolls made with sour cream: tender and crumbly cookies without effort recept

Name: Plum jam rolls made with sour cream: tender and crumbly cookies without effort
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 400 g plain flour; 250 g Hera (or butter); 200 g sour cream; a pinch of salt; plum jam or thick jam/marmalade; nut filling (ground walnuts + sugar + hot milk to thicken); poppy seed filling (ground poppy seeds + sugar + hot milk); or Nutella/chocolate filling; powdered sugar for coating

Easy to prepare
12 portions
35 minutes

Jan, 17. 12. 2025

Print recipe

Are you looking for a universal “bite-sized” cookie that doesn’t fall apart while you work and that after baking is beautifully tender and crisp? These plum jam rolls made with sour cream are exactly that. You can adapt the filling to your taste – from plum jam and marmalade to nuts and poppy seeds or chocolate.

For 12 portions

Ingredients

Dough:

400 g plain flour
250 g Hera (or butter)
200 g sour cream
a pinch of salt

Filling (choose to taste):

plum jam or thick jam/marmalade
nut filling (ground walnuts + sugar + hot milk to thicken)
poppy seed filling (ground poppy seeds + sugar + hot milk)
or Nutella/chocolate filling

Finish:

powdered sugar for coating

Preparation procedure

Mix the dough: Combine all ingredients and quickly work into a smooth dough. Form into a ball, wrap in plastic wrap.
Rest: Refrigerate ideally overnight (at least 1 hour; if in a hurry you can put it in the freezer for 1 hour).
Roll out and fill: Roll the dough on a lightly floured surface into a sheet about 3–4 mm thick. Cut into strips (about 4–5 cm wide). Place a thin line of filling on the edge of a strip, fold over the filling and seal. Cut the longitudinal „roll“ with a knife into pieces 4–6 cm long.
Bake: Transfer to a baking sheet lined with parchment paper. Bake in an oven preheated to 180 °C for about 15–20 minutes, until light golden.
Coat: While still hot/warm, gently coat the rolls in powdered sugar. Allow to cool on a wire rack.

Time and servings

Active preparation: about 30–35 minutes
Dough resting: 1 hour (ideally overnight)
Baking: 15–20 minutes
Total time: about 1 hour 15 minutes (without overnight resting)
Number of pieces: about 25 rolls (depending on size)

Tips to get it right the first time

Keep the dough cold – it’s easier to work with and holds its shape better.
Choose a thick filling so it doesn’t leak during baking.
Roll the rolls more tightly and place the seams facing down on the baking sheet to prevent them from opening.
Store in a closed container; after 1–2 days they become even crisper and their flavor becomes more mellow.

Conclusion

Plum jam rolls made with sour cream are ideal when you want a quick, impressive and versatile cookie from few ingredients. The dough doesn’t tear, it’s easy to work with and the result is wonderfully crisp. Make a double batch right away – they disappear faster than they can cool.