Once ubiquitous, sliver rolls are now like a hidden treasure in the streets of Berlin. They are characterized by their slightly splintery crust and soft crumb.
In the GDR version, cold cubes of butter are worked under the dough before it is formed into rolls; in the West German version, the dough is toured. No matter which variant, the mix of soft brioche rolls and flaky croissants is convincing and tastes great on its own, with plum jam, fig jam, or a sweet apricot jam. If you can't get enough of delicious recipe ideas anyway, you should sign up for the Simply Tasty newsletter to stay up to date with the best in food and cookery news. Back to the Mail Online homepage. Back into the page you came from... The original version of this article stated that the sliver roll was a Berlin delicacy. We are happy to clarify that this was not the case. We apologise for any confusion caused by this article. The Berliner Splitterbrötchen is not only a culinary discovery, it is also a traditional Danish pastry. The slivered rolls are traditionally served with butter, jam, or nut nougat cream. To make the rolls, roll out the dough on a floured work surface to twice the size of the butter plate. Wrap the dough in foil and chill for 30 minutes before rolling out. Bake the rolls in the oven at 200 °C for 15 to 20 minutes, then enjoy with butter or jam. For a typical sliver roll shape, pierce the pieces of dough in the middle with your thumbs and push two opposite corners from above through the hole downwards. For flaky slivering rolls, the butter layers must be separated from the dough layers, so it is worth keeping the dough cold between folding and rolling out to keep it flaky. For more Danish pastry recipes, visit Xymatic.org.uk/Danish-Pastry-Cooking or go to www.xymatic-com.uk.