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Carla Hall's Blackberry Roly Poly

Carla Hall
Servings: 8
1 to 2 hr

Blackberry Pastry Roll

  • Ingredients
  • step-by-step directions
Carla Hall's Blackberry Roly Poly
  • 1 1/4 cups Self Rising Flour (plus more for dusting)
  • 2 tablespoon Granulated Sugar
  • 1/2 teaspoooon Salt
  • 1/3 cup Vegetable Shortening (plus more for greasing parchment)
  • 1/3 cup Milk
  • 1/2 cup Blackberry Jam
  • Greek Yogurt (to serve)
  • Heavy Cream (to serve)
Blackberry Jam:
  • 3 cups fresh Blackberries (crushed)
  • 1 ounce Powdered Pectin
  • 3 1/2 cups Granulated Sugar
  • 1 Lemon (zest and juice, plus more to garnish)
  • Preheat an oven to 400ºF. Grease a large piece of parchment paper with vegetable shortening.
  • In a large bowl, whisk together the flour, sugar and salt. 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. 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.
  • 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.  Carefully remove from the oven and gently pull back the foil and parchment.
  • Allow to cool slightly before slicing. Serve with lemon zest, and dollop of Greek yogurt or splash of cream.
  • For the Blackberry Jam: In a large saucepan combine the fruit, sugar and pectin. Bring to a boil in a large saucepan, 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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