Roly Poly Recipes

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JAM ROLY POLY



Jam Roly Poly image

This is my husband's favorite dessert, and I have to admit to having a fondness for it myself. We love it warm with hot custard sauce. It's one of those economical desserts made up from things most people readily have in their cupboards. More comfort food.

Provided by MarieRynr

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups self raising flour, sifted
125 g butter, roughly chopped
2 tablespoons caster sugar
50 ml milk
50 ml water
2/3 cup raspberry jam
1 tablespoon milk, extra

Steps:

  • Preheat the oven to 350*F (180*C).
  • and line a baking tray with baking paper.
  • Sift the flour into a large bowl and add the butter.
  • Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir through the sugar.
  • Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
  • Turn onto a lightly floured surface and gather together to form a smooth dough.
  • On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
  • 5 inches by 9 inches.
  • Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
  • Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
  • Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
  • Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
  • Serve warm with custard.

Nutrition Facts : Calories 633.2, Fat 26.4, SaturatedFat 16.4, Cholesterol 69, Sodium 205.3, Carbohydrate 91.5, Fiber 2.3, Sugar 32.4, Protein 7.4

APPLE ROLY-POLY



Apple Roly-Poly image

This apple dessert isn't very fancy, but it's genuine regional fare. It came from my grandmother. With 13 children plus the men at Grandpa's sawmill, she had to do lots of cooking each day! -Megan Newcombe, Cookstown, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1-3/4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup cold butter
2/3 cup sour cream
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 medium Granny Smith apples, peeled and coarsely shredded (about 5 cups)
TOPPING:
2-1/2 cups water
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 cup half-and-half cream

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 329mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

JAM ROLY-POLY



Jam Roly-Poly image

The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more softened for parchment paper
3/4 cup whole milk
3/4 cup homemade or good-quality store-bought raspberry jam
3 tablespoons very finely chopped semisweet chocolate (optional)
Creme Anglaise (optional), for serving

Steps:

  • Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter, and pulse until pieces are no larger than peas. Add milk; process until a soft dough forms. Place dough on plastic wrap, and pat into a rectangle; wrap in plastic. Refrigerate 30 minutes.
  • Preheat oven to 400 degrees. Place a roasting rack in a large roasting pan. Butter a 21-inch piece of parchment paper; set aside. Bring a large pot of water to a boil.
  • Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 1/8 inch. Cut into a 15-by-12-inch rectangle. Spread jam over dough, leaving a 1-inch border. Sprinkle chocolate over jam if desired. Fold short sides of dough in by 1 inch. Roll lengthwise to form a cylinder, brushing off excess flour. Pinch ends and along length of cylinder to seal.
  • Place seam side down in center of buttered side of parchment. Bring long sides of parchment together at top, and make a 1/2-inch fold. Fold over again, and seal. Tuck ends under. Repeat with foil, folding sides together and twisting ends.
  • Place wrapped cylinder on rack in pan. Add enough boiling water to come about 1 1/2 inches up sides of pan (water should not reach pudding). Transfer to oven; bake 1 hour, adding boiling water occasionally to maintain level. Loosely tent with foil; bake until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 30 minutes.
  • Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and parchment, and slice. Serve warm, with creme anglaise if desired.

CINNAMON TWIRL ROLY-POLY



Cinnamon Twirl Roly-Poly image

My whole house smells incredible when this cake is in the oven. Change it up with other extracts-maple is heavenly. -Holly Balzer-Harz, Malone, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 23

3 large eggs, room temperature
3/4 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
Dash salt
6 tablespoons butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
FILLING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1 to 2 teaspoons half-and-half cream or 2% milk
1/4 cup finely chopped walnuts, optional
GLAZE:
1/4 cup butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream or 2% milk
1/4 cup chopped walnuts, optional

Steps:

  • Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease parchment., Beat eggs on high speed until thick and pale, about 5 minutes. Gradually beat in sugar until well mixed. Reduce speed to low; beat in water and vanilla. In another bowl, whisk together flour, baking powder and salt; add to egg mixture, mixing just until combined., Transfer batter to prepared pan. Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges., For filling, beat cream cheese and butter until creamy. Beat in confectioners' sugar and cinnamon; gradually add cream until mixture reaches a spreadable consistency. Spread filling over brown sugar mixture. If desired, sprinkle with walnuts. Roll up again, without towel; trim ends if needed. Place on a platter, seam side down., For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, 6-8 minutes. Remove from heat. Stir in confectioners' sugar and vanilla, then add cream 1 tablespoon at a time, stirring well, until mixture reaches a pourable consistency. Slowly pour glaze over top of cake, allowing some to flow over sides. If desired, top with walnuts. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 396 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 341mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.

ROLY POLY



Roly Poly image

This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.

Provided by laurachristie

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces all-purpose flour
4 ounces butter or 4 ounces margarine, cold
1 teaspoon baking powder
2 -4 tablespoons golden syrup or 2 -4 tablespoons jam
1/2 cup sugar
1 cup warm water

Steps:

  • Preheat the oven to 375°F.
  • Mix the flour and baking powder and rub in the butter/margarine.
  • Using cold water, make the mix into a pastry.
  • On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
  • Spread the syrup/jam over the pastry and roll it into a cylinder.
  • Place the roll into a deep dish.
  • Dissolve the sugar in the warm water and pour over the roll.
  • Bake for 30-40 minutes until golden. Serve immediately.

Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1

JAM ROLY-POLY



Jam roly-poly image

This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 7

50g salted butter, cold and cut into chunks, plus extra for greasing
250g self-raising flour, plus extra for rolling
1 vanilla pod, seeds scraped out
50g shredded suet
150ml milk, plus a drop more if needed
100g/4oz raspberry or plum jam, or a mixture
custard, to serve

Steps:

  • Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
  • Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
  • Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
  • Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.56 milligram of sodium

EASIEST JAM ROLY POLY



Easiest Jam Roly Poly image

Simple Jam Roly Poly ready in half an hour with the same great taste!

Provided by leanneb1990

Time 10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Rub butter into flour and sugar until it looks like crumble
  • Add up to 30ml of water until it starts to blend together and make a pastry like texture and look.
  • Roll out the pastry so it is flat using flour underneath to stop it sticking !
  • Add the Jam into the middle and fold over or roll over so all the jam is covered by pastry.
  • Paint the pastry with a mixture of egg and milk so it will go nice and brown - bake for about 20 - 30 minutes until it goes a goldeny brown (not too brown though).
  • Add Custard to serve and enjoy !

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