Gluten-Free Pear & Sultana Rolls

Let the new year begin ! I am so lucky to start this new year with you dear readers and to slowly but surely fulfill one of my dreams by kipping up with this blog and all my styling and food photography projects. This year has been very intense, full of hard work and demanding projects, yet so fulfilling and rewarding. I am so thankful for all the people I have met through food photography. Thank you dear guests, teachers, co-hosts, other photographers, friends, family and followers for your kindness, patience, support and trust. Let’s start this new year with a delicious new recipe of pear and sultana gluten-free rolls. I’ve used a store-bought dough that I’ve found in a organic store (and that I like a lot) but of course you can make your own at home. I’ve chosen pear and sultanas like the ones of my childhood (especially the sultanas) but you can replace them by other ingredients. The possibilities are infinite ! I wish you a wonderful year 2018!Ingredients:

  • 1 cup organic cane sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp rice flour
  • 3 tbsp organic butter
  • 5 middle size pear, cored, peeled and diced
  • the juice of 1 lemon
  • 125g sultanas
  • 1 tbsp melted organic butter
  • 1 roll store-bought gluten-free dough
  • Icing sugar for decoration


  1. Preheat your oven to 395°F
  2. In a pan, add the butter and once melted, add the pears, the lemon juice and the sultanas. Let the pan on the low heat, stirring regularly till the mix looks pretty much like a ‘compote’ with chunks
  3. In a bowl, mix the flour, the melted butter, the sugar and the cinnamon. Once the mix looks homogeneous, set aside
  4. Unroll the dough and place it in an oven-proof pan with its baking paper. Spread the flour/butter/ sugar and cinnamon mix evenly. Then top with the pear and sultana ‘compote’ and spread it evenly as well.
  5. Roll the dough till you get a yule log cake (do not squeeze too hard but you want a roll that is a bit tight)
  6. With a slightly wet knife, slice the log into similar sized disks. Place them in the initial oven-proof baking pan (covered in baking paper) with the spiral facing you. You want to place them close to one another so you can get a nice ‘flower’ once the dough starts to rise
  7. Place the pan in the oven and let the rolls bake till they are slightly golden
  8. Retrieve them from the oven and let them cool down before sprinkling some icing sugar. The rolls will loose some of their crispness if you wait too long to eat them but they will remain delicious