Best 6 Summer Berry Roll Recipes

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

SUMMER BERRY ROLL

Steps:

• Sweet Dough:.
• Sprinkle milk with yeast and let stand until foamy, about 10 minutes; whisk in egg yolks. In food processor, pulse together flour, sugar, lemon rind, salt, and cardamom; pulse in butter until in pea sized clumps. Add milk mixture and pulse just until dough holds together.
• With floured hands on a floured surface, lightly knead a few turns (adding a little more flour only if dough is sticking to work surface) until in a soft, ball. Place in buttered (or Pam'd) bowl, turning to coat, and cover with plastic wrap; let rise at room temperature until doubled in volume, about 90 minutes.
• Lightly push down dough. On a lightly floured surface, roll out dough into a 12 x 14" (30 x 35 cm) rectangle. Transfer to parchment paper-lined or buttered baking sheet.
• Mix almonds and 2 tbsp sugar; spread lengthwise, about 4 inches (10 cm) wide, down centre of rectangle.
• Stir together berries, remaining 1/2 cup sugar, cornstarch, and lemon juice; spoon evenly over almonds.
• Fold one long edge of dough up over filling; covering berries; lightly brush with water. Fold second long edge of dough over first, pinching along edge to seal seam. Cover with plastic wrap and tea towel; let rise for 30 minutes. Whisk egg & milk (or cream) together; brush top with mixture. With scissors or razor blade, cut about ten 2" (5 cm) diagonal slashes along centre, through to filling. Sprinkle with coarse sugar.
• Bake in centre of 350 degree oven until top is golden and filling is bubbling, 40 to 45 minutes. Let cool on pan on rack.

STRAWBERRY CREAM ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
• Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.
• Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.
• In a microwave-safe bowl, sprinkle the gelatin over the cold water and set aside. Wash and hull the strawberries; if they're large, you may halve or chop them. Melt gelatin in microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
• Whip the cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll the cake, spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.
• Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

GRILLED SUMMER BERRY PUDDING

Steps:

• Preheat the grill to high. Lay the slices of bread slightly overlapping in a shallow flameproof dish. Sprinkle about 2 tbsp of the sugar in an even layer over the bread and grill for about two minutes until the bread is toasted and the sugar is just starting to caramelise. Mix the cornflour into the fromage frais.
• Pile the fruit down the middle of the bread and sprinkle with 1 tbsp of the sugar. Drop spoonfuls of the fromage frais mixture on top, then sprinkle the rest of the sugar over evenly.
• Put the dish as close to the heat as you can and grill for about 6-8 minutes, until the fromage frais has browned and everything else is starting to bubble and turn juicy. Leave it to sit for a minute or two, then serve hot, spooned straight from the dish.

SUMMER BERRY COBBLER

Steps:

• Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
• On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
• Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
• Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.

CARAMELIZED SUMMER FRUIT TART

Steps:

• Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
• In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
• On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
• Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.