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Gypsy’s arm roll with cream or jam

Gypsy’s arm roll with cream or jam

Baking

The “Alt Urgell” guitar-shaped biscuit: a thin, still-soft biscuit rolled around a layer of pastry cream or jam, and then sprinkled with sugar.

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Recipe from Josep Xicota, adapted by Recette de cuisine · · updated on

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The “brau de gitano” is a traditional Catalan dessert, originating from the Alt Urgell region. It consists of a bread-like dough filled with jam and decorated with sugar.

Ingredients and directions

  • Prep time25 min
  • Cook time10 min
  • Resting30 min
  • Total1 hr 5 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$4.80 $0.60 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people

Cookie

  • $1.60
  • $0.09
  • $0.19

Decoration

  • $2.92

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 200 °C. Whisk the eggs with the sugar until the mixture has tripled in volume, then gently fold in the sifted flour.
  2. Spread the dough thinly on a baking sheet lined with parchment paper and bake for 8 to 10 minutes.
  3. Place the still-warm biscuit on a slightly damp dishcloth, remove the paper, and gently roll it up with the dishcloth to soften it without breaking. ≈ 10 min
  4. Unroll it, spread a layer of cream or jam, and then roll it up again to form the “gypsy’s arm”. ≈ 10 min
  5. Sprinkle with sugar and let it rest in the refrigerator before serving in slices.

The bill

Gypsy’s arm roll with cream or jam

  • 4 eggs$1.60
  • 120 grams of sugar$0.09
  • 120 g of flour$0.19
  • 300 g of pastry cream or jam$2.92

Total$4.80

that's $0.60 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 eggs
  • 120 grams of sugar
  • 120 g of flour
  • 300 g of pastry cream or jam
  • sugar for decoration

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