ROLLY POLLIES RECIPE - FOOD.COM
Since I was little we've made these in my family. My mom tells me she used to do this with her mother. Traditionally it is a Christmas treat but more and more we have them at any family function where there's baking. The measurements are rough because it really is from leftover pastry from pies.
Total Time 23 minutes
Prep Time 8 minutes
Cook Time 15 minutes
Yield 15-20 Curls
Number Of Ingredients 3
Steps:
- Roll left over pastry dough from pies out as thin as possible.
- Spread a thin layer of room temperature butter over entire dough to edges.
- Spread a thin layer of brown sugar over entire dough to edges.
- Starting from one edge, roll dough into a long tube but not too tight.
- Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
- Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.
Nutrition Facts : Calories 41.4, FatContent 1.5, SaturatedFatContent 1, CholesterolContent 4.1, SodiumContent 15.6, CarbohydrateContent 7.2, FiberContent 0, SugarContent 7.1, ProteinContent 0
JAM ROLY-POLY RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 7
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, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.56 milligram of sodium
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