1 cup (125 gm.) flour
¾ cup (125 gm.) sugar
Zest of ½ large lime
1 large carton “Arequipe” or “Dulce de
(you may also fill with pastry cream or
Prepare a cookie sheet or jelly sheet with
little butter and then place wax paper on cookie sheet that has been buttered
and floured. Separate yolks from the egg whites. Grate the lime rind. Beat
the egg yolks with sugar and the lime zest.
In a separate bowl beat egg whites until
stiff (not dry) and add to yolks mixing gently. Add flour, folding gently
with wooden spoon or spatula. Spread dough on cookie sheet until it is
½ cm. thick. Place in preheat oven at 350 degrees for 10 minutes
or until lightly golden. Take out of oven and turn over on dam cloth that
has been sprinkled with sugar. Pull wax paper out and using the cloth,
roll the dough lengthwise, forming the gypsy roll.
Let it rest until has cool down and then
carefully re-open it. Spread the filling over the surface of the dough
and then roll it again using your hands.
Sprinkle top with powdered sugar.
You can make your own “Dulce de Leche”:
Cook 2 closed cans of Condensed Milk (not
Evaporated) in a large pot covered with water for about 2 ½ to 3
hours. Keep adding water when evaporates or they might explode. After that
time, let them cool and open them carefully. It should be like a caramel.
You can use like that or add 2 tablespoons of butter and 1 teaspoon of
vanilla extract mixing well and then use it as a filling for your gypsy
roll or just alone or with cookies.