Roly-poly
Ingredients
Directions
Prepare
Roll out the pastry dough.
Spread your choice of jam or marmalade over the dough.
Roll the dough up tightly and tie it loosely in a cloth, securing each end.
Cook and serve
Boil the wrapped dough for 1 hour.
Slice and serve with sauce over the top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pastry dough
- Forms the wrapper that holds the filling and becomes tender when cooked.
- Jam or marmalade
- Adds sweetness and fruity flavour that soaks into the rolled pastry as it cooks.
The step that matters
Rolling and tying the dough. The roll must be tight enough to hold its spiral shape, but the cloth should be tied loosely so the pastry has room to swell as it cooks. A loose roll can unroll or let filling leak out, while a tight tie can squeeze the dough and make it dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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