Pineapple Jelly Roll Recipes

PINEAPPLE CAKE ROLL

Steps:

• For the coconut sponge cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment and spray the parchment.
• Add the egg whites and lemon juice to a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup of the confectioners' sugar and increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks together with the milk, vegetable oil and coconut extract in a separate large bowl until smooth. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar together into a medium bowl; whisk into the yolk mixture until smooth. Stir about a third of the whites into the batter with a rubber spatula, then fold in the remaining whites in 2 batches.
• Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean but the cake is still pale, 12 to 14 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the baking sheets to invert the cake onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a rack and let cool completely, about 1 hour.
• For the frosting and cream: Add the butter and salt to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 1 minute. Gradually beat in the confectioners' sugar until smooth. Add the coconut cream and beat on medium-high speed until thick, about 2 minutes. Transfer 2 cups of the frosting to a large piping bag fitted with a large star tip. Set aside.
• Add the toasted coconut flakes, chopped cherries and maraschino cherry liquid to the remaining frosting in the mixer and mix on low speed until combined. Transfer 1/2 cup of the maraschino cream to a small piping bag.
• Dry the cored pineapples with paper towels. Stand them upright on a baking sheet and pipe the maraschino cream into the center of each. Tap each pineapple on the baking sheet to pack in the cream, then pipe in more to fill.
• Gently unroll the cake. Spread the remaining maraschino cream over the cake, leaving about a 1/4-inch border. Arrange the pineapples end to end in a row in the middle of the cake, lining up the cores. Bring the ends of the cake up and together around the pineapples. Trim any cake that is overlapping so the ends just meet. Trim the short ends with a serrated knife to create a clean edge. Turn the cake seam-side down.
• Pipe the white frosting on top of the cake to decorate and garnish with the toasted coconut chips, dried pineapple rings and maraschino cherries.

SWEET PINEAPPLE ROLLS

Steps:

• Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
• Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
• Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
• Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
• Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
• Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
• Place a baking sheet in the refrigerator.
• Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
• Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
• Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
• Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
• Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.

PINEAPPLE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

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.

SURE.JELL FRESH PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

JUMBO PINEAPPLE YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm milk. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the eggs, butter, salt, and remaining milk and sugar. Beat in 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, melt butter in a small saucepan. Stir in flour until smooth. Add the orange juice, pineapple, sugar, orange zest and salt. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; cool., Punch dough down. Turn onto a lightly floured surface. Roll out into a 24x12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 15 slices. Place cut side down in a 13x9-in. baking pan and a 9-in. square baking pan coated with cooking spray. Top each roll with a cherry., Bake at 350° for 35-40 minutes or until golden. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over rolls.

PINEAPPLE JELLY ROLL

Steps:

• Line an 11 x 15 jellyroll pan with wax paper, then grease well.
• Preheat oven to 375°F.
• Mix sugar and pineapple juice together; set aside.
• Beat egg whites until stiff, but not dry; set aside.
• Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
• Sift flour, baking powder and salt.
• Fold gently into egg mixture.
• Add vanilla extract; fold in gently.
• Pour into prepared jelly roll pan.
• Bake for 12 minutes or until cake springs back when lightly touched.
• Turn out onto a damp cloth.
• Strip off paper; cut crisp edges.
• Spread with filling and roll.
• Filling: In saucepan put pineapple, sugar and liquid.
• Bring to boiling point.
• Dissolve cornstarch in small amount of cold water.
• Add to hot pineapple mixture.
• Cook until smooth and thickened, stirring constantly.
• Cool and spread on unrolled cake and re-roll.
• Sprinkle top of roll with confectioners' sugar.

HAM ROLLS WITH SPICY PINEAPPLE SAUCE

Steps:

• For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
• For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
• Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
• Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
• To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.

JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE

Steps:

• Combine granulated sugar, cornstarch and salt in saucepan.
• Gradually stir in cold water until smooth.
• Cook over medium heat., stirring constantly, until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat.
• In a mixing bowl, beat egg yolks; stir about 1/4 cup of the hot mixture into egg yolks.
• Gradually stir egg yolk mixture into hot mixture.
• cook over low heat, stirring constantly.
• Remove from heat; stir in margarine, lemon peel and lemon juice.
• Cool, then spread over jelly cake roll.
• FOR ORANGE FILLING; SUBSTITUTE ORANGE JUICE FOR COLD WATER,
• PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .