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Carla Hall's Blackberry Roly Poly

Blackberry Roly Poly Carla Hall
Blackberry Pastry Roll
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Blackberry Roly Poly Recipe: Try this not-too-sweet breakfast bread with raspberry, strawberry, or blueberry jam.
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ingredients
  • Butter for greasing
  • 1 1/4 cups Self Rising Flour (plus more for dusting)
  • 2 tablespoongs Granulated Sugar
  • 1/2 teaspoooon Salt
  • 1/3 cup Vegetable Shortening
  • 1/3 cup Milk
  • 1/2 cup Blackberry Jam
  • Greek Yogurt to serve
  • Heavy Cream to serve
  • For the Blackberry Jam:
  • 3 cups fresh Blackberries (crushed)
  • 1 ounce Powdered Pectin
  • 3 1/2 cups Granulated Sugar
  • 1 Lemon (juice and zest plus more to garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Butter for greasing
    Preheat an oven to 400 degrees F. Grease a large piece of parchment paper with butter. 
  • 2
    1 1/4 cups Self Rising Flour (plus more for dusting)
    2 tablespoongs Granulated Sugar
    1/2 teaspoooon Salt
    1/3 cup Vegetable Shortening
    1/3 cup Milk
    1/2 cup Blackberry Jam
    Whisk together the flour, sugar and salt in a large bowl. Work in the vegetable shortening until crumbly. Stir in milk with a wooden spoon until almost completely incorporated. Roll out dough on a lightly floured surface to form a rectangle about 1/4-inch thick. Spread the jam across the surface of the dough leaving a 1-inch border.
  • 3
     
    Roll the dough widthwise and seal the edge with your fingers. Place the roll seam side down in the center of the greased parchment. Wrap the roll in the parchment making sure not to wrap too tight. Twist the edges to seal. Wrap the entire package loosely in foil.
  • 4
     
    Place the wrapped package on a cooling rack set inside a baking sheet. Place the baking sheet in the oven and pour hot water in the pan making sure the water does not touch the foil. Bake for 45 minutes.
  • 5
    Greek Yogurt to serve
    Heavy Cream to serve
    Carefully remove from the oven and gently pull back the foil and parchment. Allow to cool slightly before slices and serving with lemon zest, and dollop of greek yogurt or splash of cream.
  • 6
    3 cups fresh Blackberries (crushed)
    1 Lemon (juice and zest plus more to garnish)
    1 ounce Powdered Pectin
    3 1/2 cups Granulated Sugar
    For the Blackberry Jam: Combine the fruit, sugar and pectin. Bring to a boil in a large sauce pot, stirring to dissolve the sugar. Boil, stirring constantly, for about 2 minutes. Transfer to a jar or bowl and allow to cool completely.

    Helpful Tips:
    1. Use milk in the roly poly instead of water, because you want the dough to be a little softer than normal pie crust.
    2. Adjust the amount of sugar in the jam, if you prefer your jam less sweet.
    3. Pour the water in the tray close to the oven to avoid spilling the water.
 
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