Peaches Cream Jelly Roll Recipes

JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
• Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
• Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
• Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

PEACHES & CREAM JELLY ROLL

Steps:

• Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan. , Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form., To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners' sugar. Refrigerate 2 hours.

PEACHES AND CREAM JELLY ROLL

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees.
• With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• Fold into the egg mixture and blend thoroughly until smooth.
• Add the vanilla and 2 tablespoons of the butter.
• Mix gently.
• Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• Sprinkle with the remaining 2 tablespoons sugar.
• Pour the cake batter into the prepared pan, spreading it evenly.
• Bake until the cake springs back when touched, about 15 minutes.
• Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• For the Filling:.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• For the Peaches:.
• Heat the butter in a large saute pan over medium-high heat.
• Add the light brown sugar and cinnamon, stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the rum, carefully ignite it, and flambe the peaches.
• Remove from the heat and allow to cool for about 10 minutes.
• Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• To Assemble:.
• Place the parchment-lined cake on a work surface.
• Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• Using a small pallet knife, spread the peach mixture evenly over the cake.
• Spread the pastry cream evenly over the peaches.
• Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• Remove from the refrigerator and slice diagonally 2 inches thick.
• Place on each serving plate.
• Garnish with whipped cream, mint and powdered sugar.

PEACHES AND CREAM GRILLED CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Preheat the grill to medium heat (350°F/180°C). Grease a 6-7-inch (16-17 cm) cast iron skillet with canola oil or butter.
• Open the can of cinnamon rolls and set the icing aside. Arrange the rolls in 2 rows of 4 on a lightly floured surface. Gently press together to seal into one large piece. Flour the top of the cinnamon rolls and use a rolling pin to roll out to a 12 x 8-inch (30x20 cm)rectangle.
• In a medium bowl, toss the diced peaches with the sugar.
• Spread the peaches evenly over the cinnamon roll dough. Starting from a long end, roll up the dough, sealing the peaches inside.
• Cut the dough log into 8 equal pieces and arrange in the prepared pan with the fruit facing up. Cover with aluminum foil.
• Place the pan on the grill over indirect heat and cook for 30-35 minutes, until the cinnamon rolls are cooked through.
• Remove the pan from the grill and drizzle the warm cinnamon rolls with the reserved icing.
• Let cool for about 5 minutes before serving.
• Enjoy!

PEACHES AND CREAM SQUARES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
• Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
• Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.

PEACHES & CREAM CINNAMON ROLLS RECIPE - (4.4/5)

Steps:

• In small bowl, combine water, yeast and sugar. Set aside for 10 minutes. Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted. Add eggs one at a time and 3 cups flour. Mix for 2 minutes. Add yeast mixture and 2 c. flour. Mix well. Let dough sit for 10 minutes. (If using a standing mixer...now is the time to change to a dough hook!) Continue to mix while slowly adding remaining 2 1/2 c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes. Coat another large bowl with 2 T. oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side. Place clean towel over bowl and let raise in a warm spot for 45 minutes. After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft! With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/2 inch thick. Melt 1/3 c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle 1/4 c. sugar and 3/4 c. brown sugar over butter. Arrange peach slices evenly over the dough and sprinkle evenly with cinnamon and almonds (optional). Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes. Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting. For the frosting: In a medium bowl, mix cream cheese, butter, almond extract and vanilla until smooth. Slowly add powdered sugar until desired consistency. Spread over warm cinnamon rolls.