In the realm of sweet treats, there exists a delightful confection known as the roly poly santa, a charming pastry that captures the essence of the holiday season. This whimsical dessert, often prepared during Christmas festivities, is a playful take on the traditional Santa Claus figure, with a plump body made from sweet dough and an adorably rosy face. Whether you're a seasoned baker looking to expand your holiday repertoire or a novice cook seeking a fun and festive project, this guide will lead you through the steps of creating the perfect roly poly santa. From gathering the necessary ingredients and assembling the dough to shaping and baking the jolly figures, we'll provide you with detailed instructions and helpful tips to ensure your roly poly santas turn out irresistible and bring joy to your holiday celebrations.
Here are our top 3 tried and tested recipes!
ROLY-POLY SANTAS
I tuck one of these fanciful Santas into every gift cookie tray I make. They're a guaranteed hit with kids-young and old. And I like that they're not too difficult to assemble. -Andrew Syer, Oak Ridge, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield About 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add milk and vanilla; mix well. Add flour and mix well. Remove 1-2/3 cups dough; tint red. Shape white dough into 12 balls, 3/4 in. each, 48 balls, 1/2 in. each. and 12 balls, 1/4 in. each. Shape red dough into 12 balls, 1-1/4 in. each, and 60 balls, 1/2 in. each., Place the 1-1/4 in. red balls on two ungreased baking sheets for the body of 12 Santas. Attach 3/4-in. white balls for heads. Attach four 1/2-in. red balls to each Santa for arms and legs. Attach 1/2 in. white balls to ends of arms and legs for hands and feet; lightly press together. , Shape remaining 1/2-in. red balls into hats. Attach 1/4-in. white balls to tips of hats. Place inverted chocolate chips or sprinkles for eyes., Bake until set, 12-15 minutes. Cool for 10 minutes; carefully remove from pans to wire racks (cookies will be fragile)., For icing, combine shortening and vanilla in a small bowl; mix well. Gradually add 1-1/3 cups confectioners' sugar; add 1 tablespoon milk. Gradually add remaining sugar and milk., Pipe a band of icing on hat, cuffs at hands and feet, and down the front and at bottom of jacket. Pipe swirls of icing on tip of hat and for beard. Sprinkle nonpareils and sugar pearls over icing on hat and beard. Place a Red Hot candy for nose.
Nutrition Facts : Calories 422 calories, Fat 24g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 124mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
ROLY POLY
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
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
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
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.
Tips:
- Choose the right apples: Use firm, tart apples like Granny Smith or Braeburn. These apples hold their shape well during baking and provide a nice contrast to the sweet filling.
- Peel and slice the apples thinly: This will help them cook evenly and quickly.
- Use a variety of spices: Cinnamon, nutmeg, and ginger are all classic spices that pair well with apples. You can also add a pinch of cloves or allspice for a more complex flavor.
- Don't overfill the pastry: The filling should be about 1 inch thick. If you overfill the pastry, it will be difficult to seal and the filling may ooze out during baking.
- Bake the roly-poly until the pastry is golden brown and the filling is bubbling: This usually takes about 45 minutes to 1 hour.
- Let the roly-poly cool slightly before slicing: This will help the filling to set and prevent it from running out.
Conclusion:
Roly-poly is a classic English dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its flaky pastry, sweet apple filling, and warm spices, roly-poly is sure to be a hit with everyone at your table. So next time you're looking for a delicious and comforting dessert, give roly-poly 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 »
You'll also love