When I was in Guyana last year, I had all sorts of yummy foods that I had never tried. One thing I really liked was Roly Poly. I wasn’t even sure what it was… but it was sweet enough, coconut, pink and it reminded me vaguely of a jelly roll. But better! I had never head of roly poly before, but I know now they are enjoyed in the southern US as well. Searching Google was a bust for recipes, they just weren’t the same thing that I was looking for.
I was watching an episode of The Chew a while ago and I couldn’t believe it when Carla Hall started making roly poly! Ok, so it’s not the exact same as what I had in Guyana, but finally, a recipe I knew I could work with to make this dessert! And since then, it’s been on my to do list. A must try!
This is my first attempt at roly poly. Next time, I will endeavor to make it more like what I had in Guyana. Now that I’ve given it a go, I have a better idea of how to change it up.
use base recipe from the chew
1 1/4 cup flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup Vegetable Shortening
1/3 cup milk
1/2 cup blueberry jam (try ‘real fruit’ or ‘no sugar added’ jams)
1 Tbsp lemon zest
Preheat an oven to 400 degrees F.
Whisk together the flour, sugar baking powder and salt in a large bowl. 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. Mix the lemon zest into the jam and spread the jam across the surface of the dough leaving a 1-inch border.
Roll the dough width wise and pinch the edges closed. Place the roll seam side down in the center of a piece of greased parchment paper.
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 45-50 minutes.
Carefully remove from the oven and gently pull back the foil and parchment. Allow to cool slightly before slicing. You will feel it firm up as it cools.
It turned out quite delicious! Next time I’ll make the rolled dough a little more square so when it’s rolled, there are more layers. Of course the cooking time will have to be increased as well. And next time, I’m doing coconut!
Recipe adapted from Carla Hall’s version on The Chew
Jam Roly Poly