Best 4 My Passover Jelly Roll Recipes
Passover is a special time of year when Jewish people celebrate their freedom from slavery in Egypt. During Passover, many Jewish people enjoy eating jelly rolls, which are a sweet and delicious treat. Jelly rolls can be made with a variety of different ingredients, but they typically consist of a sponge cake that is rolled up with a jelly filling. If you are looking for a delicious and easy-to-make Passover jelly roll recipe, here are a few tips:
Here are our top 4 tried and tested recipes!
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.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
PASSOVER ROLLS I
This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.
Provided by JANWEISBERGER
Categories Bread Holiday Bread Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
- Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
- Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 50 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 23.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 241.1 mg, Sugar 1.3 g
MY PASSOVER JELLY ROLL
Make and share this My Passover Jelly Roll recipe from Food.com.
Provided by baezus
Categories Dessert
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Thoroughly grease a jelly roll pan approximately 10" by 15". Cut a piece of parchment or waxed paper about 1 inch larger on all sides than the baking pan. Press paper into the baking pan allowing the excess to hang over the edges.
- Mix potato starch, cake meal, baking powder, and salt in a medium bowl with a fork or whisk.
- In the small bowl of an electric mixer, beat the egg yolks until light and fluffy. Gradually add the sugar and beat until creamy. Add the vanilla and blend well.
- In the large bowl of an electric mixer, beat egg whites until stiff but not dry. Gently fold in the yolk mixture. Next sift the dry ingredients into the batter while continuing to run the mixer on fold.
- Pour batter into prepared pan and spread with a spatula to distribute it evenly. Bake in the center of the oven for 12 minutes. [Do not over cook or burn.] Cake should spring back when touched.
- Remove from oven and immediately loosen the edges of the cake with a small spatula. Turn cake out onto aluminum foil or clean dish towel that has been generously sprinkled with confectioners' sugar. Remove parchment paper.
- Sprinkle with confectioners' sugar over cake. Spread preserves evenly over the cake. Roll up gently from the long edge. Dust with confectioners' sugar. Let cool completely.
- To serve, cut ino slices approximately 1 inch thick, and display neatly on serving platter. Top with whipped cream if desired. The roll can also be filled with whipped cream, ice cream, or a custard filling.
PASSOVER CHOCOLATE ROLL
Must make ahead. Freeze cake after rolling. Frost frozen cake with whipped cream just before serving. Cut slices approx. 1 inch My mother made this for years - she died in 2014 and I make it now. Here are some comments that I just found in a 2012 email from her to a cousin of ours: Some words of warning: I use a very large wooden board to turn the baked cake out onto the 2 sheets of waxed paper. Remove the waxed paper that may have remained on the underside of the cake when you turn it out of the baking pan very carefully (I've had some difficulty at times, but can patch it together). Ignore the instruction to set aside some of the whipped cream, just use it all. I roll the cake onto one of the two sheets of waxed paper, wrap it up and place in freezer. This makes it much easier to handle. When ready to transport, make some more whipped cream, place the unfrosted cake on oblong tray, and slather on the fresh whipped cream. This will cover any cracking or patching.
Provided by StevenHB
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
- Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
- Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
- Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
- Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
- To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
- Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.
Nutrition Facts : Calories 175.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 104.7, Sodium 37.4, Carbohydrate 20.5, Sugar 19.9, Protein 3
Tips:
- Use fresh fruit: Fresh fruit will give your jelly roll a more intense flavor and a more vibrant color.
- Don't overcook the jelly: The jelly should be thick enough to hold its shape, but not so thick that it's rubbery. A good way to test if the jelly is done is to insert a toothpick into the center. If the toothpick comes out clean, the jelly is done.
- Let the jelly roll cool completely before slicing: This will help to prevent the jelly roll from breaking.
- Serve the jelly roll immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Jelly roll is a classic Passover dessert that is both delicious and easy to make. With a little planning and preparation, you can easily create a beautiful and tasty jelly roll that your family and friends will love. So next time you're looking for a special dessert for your Passover table, give this jelly roll recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #healthy #desserts #holiday-event #low-fat #vegetarian #dietary #low-saturated-fat #passover #low-in-something
You'll also love