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Swedish no-bake pastry roll with gingerbread dough

Recipe: Swedish no-bake pastry roll with gingerbread dough (dammsugare med pepparkaksdeg)

Course Dessert
Cuisine Swedish
Servings 25 rolls


  • 250 g gingerbread dough link to the recipe can be found in the text above
  • 32 cm marzipan cake lid around 200 g
  • 100 g chocolate


  • Divide the dough into 25 pieces and roll them to small cylinders of equal size
  • The marzipan lid should be enough for 6 rows of the gingerbread rolls, in case you decide to just roll it around the dough without folding over the edges. So cut strips out of the marzipan with the same width as the rolls are long
  • Roll each dough cylinder in marzipan and cut so that it just cover it all the way around
  • Heat up a bigger pot with water then melt the chocolate in a smaller container in the boiling water
  • Transfer melted chocolate to a small container (to make it easier to dip the rolls)
  • Dip both ends of the roll in the chocolate and let it solidify on a parchment paper before serving