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Peanut Butter Crispy Rolls

Ingredients for the dough:

  • 1 cup spelt flour
  • 1 teaspoon baking powder
  • 1.5 tbsp peanut butter
  • 1-5 tablespoons of cold water (adjust the amount to obtain a springy dough)

Ingredients for the filling:

  • 2 tbsp peanut butter
  • 1 tsp xylitol or sugar
  • 1 apple
  • caster sugar for sprinkling

To prepare the recipe you will need:

Flat mold 37cm Adjustable mould 37-52cm


  1. Knead the dough from the first three ingredients. Add water gradually until you have the consistency of a springy dough.
  2. Roll out into a rectangle and brush the top with peanut butter, then sprinkle with xylitol.
  3. Peel the apple, cut into as thin slices as possible and arrange them across the surface of the pastry.
  4. Wrap the dough along the long side and cut into pieces.
  5. Place them on a large rectangular baking tray with baking paper "snail" side up, place in an oven preheated to 180°C and bake for about 20-25 minutes.
  6. Once cooled, sprinkle with icing sugar.


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Baking sheet 37x32x2
  • classic shape 
  • ideal for preparing puff pastry and modern pizzas
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.

  • Do not use in dishwashers or microwaves.

  • Do not use sharp objects that could damage the surface.

  • Grease the inner surface before use.

  • Wash and dry after use.

  • Avoid sudden changes in temperature.

  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.