RHUBARB AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Cake Fruit Dessert Bake Raspberry Spring Rhubarb Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For filling:
- Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
- For dough:
- Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
- Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
- Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.
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Salam Jan
[email protected]This was a great recipe. The roly-poly was easy to make and the custard sauce was delicious. My family loved it.
Mutaz Mudther
[email protected]5 stars! This roly-poly was amazing. The flavors were perfect and the custard sauce was to die for. I will definitely be making this again.
U Iy
[email protected]This was a delicious and easy-to-make dessert. The rhubarb and raspberry filling was tart and sweet, and the vanilla custard sauce was rich and creamy. I would definitely make this again.
GS Sojib
[email protected]I made this roly-poly for a potluck and it was a big hit. Everyone loved the unique flavor combination and the creamy custard sauce. I will definitely be making this again!
Cow Cow
[email protected]Yum! This rhubarb and raspberry jam roly-poly was so good. The pastry was flaky and the filling was tart and sweet. The vanilla custard sauce was the perfect finishing touch.
Ch Mohib Saleem
[email protected]This was my first time making a roly-poly and it turned out great! The instructions were easy to follow and the dessert was delicious. I will definitely be making this again.
Peter Odunayo
[email protected]I've made this roly-poly several times now and it's always a hit. The combination of rhubarb and raspberries is perfect, and the vanilla custard sauce is the perfect complement. I highly recommend this recipe!
Rizwan Khokhar
[email protected]5 stars! This was a great recipe. The roly-poly was easy to make and the custard sauce was delicious. My family loved it.
Junnatul Montaha
[email protected]This recipe was easy to follow and the end result was a delicious and impressive dessert. The rhubarb and raspberry filling was tart and sweet, and the vanilla custard sauce was rich and creamy. I would definitely make this again.
Muneer Jadoon
[email protected]I made this roly-poly for a family gathering and it was a huge hit. Everyone loved the unique flavor combination and the creamy custard sauce was the perfect finishing touch. I will definitely be making this again!
seheab alsemt
[email protected]This rhubarb and raspberry jam roly-poly with vanilla custard sauce was an absolute delight! The combination of tart rhubarb, sweet raspberries, and creamy custard was simply divine. The pastry was golden and flaky, and the filling was bursting with