TONGAN PIE (JELLY ROLL)
This is a recipe that is infamous among Tongans. We call it Tongan Pie but it is more like a jelly roll. Use your favorite jelly or jam, peach/pineapple and grape are popular favorites. Also can roll out the dough & use biscuit cutter to make tarts instead. I'm submitting here so I won't lose the recipe again!
Provided by miss_heyrara
Categories Dessert
Time 55m
Yield 3 pies/jelly rolls
Number Of Ingredients 6
Steps:
- Mix flour, sugar & powder well.
- Cut margarine in small cubes (cut long ways then short ways for tiny cubes).
- Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust.
- Add eggs (mix first in separate bowl) and rub together until even.
- Add milk & mix until not sticky but balls up.
- Roll out on floured surface about 1/4-1/3" thick.
- Spread with jam or jelly on entire surface leaving 1/2 " space along edges.
- Roll dough into one large log & fold ends under to keep jelly from oozing out.
- Transfer to foil lined cookie sheet.
- Bake at 275 degrees for 45 minutes.
FONUA'S TONGAN PIE (JELLY ROLL) RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 6
Steps:
- Mix flour, sugar & powder well. Cut margarine in small cubes (cut long ways then short ways for tiny cubes). Throw margarine cubes into flour, then work it into flour until evenly broken up--much like making a pie crust. Add eggs (mix first in separate bowl) and rub together until even. Add milk & mix until not sticky but balls up. Roll out on floured surface about 1/4-1/3" thick. Spread with jam or jelly on entire surface leaving 1/2 " space along edges. Roll dough into one large log & fold ends under to keep jelly from oozing out. Transfer to foil lined cookie sheet. Bake at 275 degrees for 45 minutes.
PRIZE-WINNING JELLY ROLL
Twice I've won first place at our county fair with this recipe. I enjoy trying new recipes and cooking for my family and guests.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 350°. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar.
Nutrition Facts : Calories 312 calories, Fat 3g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 177mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE JELLY ROLL
A friend gave this recipe to my a long time ago and I have really enjoyed making it. You can always make it in advance and store in the freezer without filling. When you want to serve it, take it out and fill with your favorite filling, like ice cream.
Provided by Shar-on
Categories Dessert
Time 37m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a large cookie sheet with lining it with wax paper.
- Mix together sugar, whole eggs and water.
- Beat in remaining ingredients.
- Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
- Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
- Quickly remove the wax paper and trim off crisp edges.
- While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
- When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.
Nutrition Facts : Calories 197.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 145.6, Carbohydrate 40.2, Fiber 0.8, Sugar 25.1, Protein 4.3
JELLY ROLL
Am not sure where I got this recipe, but it is definitely better than the store boughten jelly rolls. The little extra work is worth the time. Slap your momma good!
Provided by rontaylor1998
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cover bottom of jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper.
- Preheat oven to 400°F.
- Sift first three ingredients together. Set aside.
- In a mixing bowl, beat eggs at high speed until foamy. Add sugar slowly, a little at a time while mixer is running. Beat until very thick and the color of mayonnaise.
- Gently fold in dry ingredients just until blended.
- Pour into was papered pan and spread evenly to edges.
- Bake 12 - 14 minutes until golden and cake is springy.
- Loosen edges and invert in a kitchen towel (cotton, not terry-cloth) predusted with powdered sugar.
- Peel off wax paper and roll towel and cake from a short side. Cool on a wire rack.
- Unroll, spread a quality jelly of your liking to within 1/4 inch of edges, reroll without towel and place seam side down on platter. Dust with powdered sugar and serve in 1 to 1 1/2" slices.
- Refrigerate leftovers.
- Lemon Jelly roll variation: Prepare as above substituting 1/2 tsp lemon flavoring for the vanilla and add 1 tbsp finely grated lemon zest. Fill with Lemon Chess or Lemon pie filling (cooled).
Nutrition Facts : Calories 357.7, Fat 3.3, SaturatedFat 1.1, Cholesterol 124, Sodium 207.1, Carbohydrate 78, Fiber 0.8, Sugar 53.9, Protein 5.7
PEACHES AND CREAM JELLY ROLL
Make and share this Peaches and Cream Jelly Roll recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the Cake:.
- Preheat the oven to 350 degrees.
- With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
- Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
- Fold into the egg mixture and blend thoroughly until smooth.
- Add the vanilla and 2 tablespoons of the butter.
- Mix gently.
- Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
- Sprinkle with the remaining 2 tablespoons sugar.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Bake until the cake springs back when touched, about 15 minutes.
- Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
- For the Filling:.
- In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
- Whisk to blend well.
- Set aside.
- Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
- Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
- Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
- Be forewarned: the mixture will break.
- Don't be alarmed.
- Pour it into a glass bowl.
- Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
- Let cool completely at room temperature.
- When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
- Beat at a medium speed to combine the mixture.
- If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
- Whip until you have a thick and creamy custard.
- For the Peaches:.
- Heat the butter in a large saute pan over medium-high heat.
- Add the light brown sugar and cinnamon, stir until it dissolves.
- Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
- Add the rum, carefully ignite it, and flambe the peaches.
- Remove from the heat and allow to cool for about 10 minutes.
- Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
- To Assemble:.
- Place the parchment-lined cake on a work surface.
- Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
- Using a small pallet knife, spread the peach mixture evenly over the cake.
- Spread the pastry cream evenly over the peaches.
- Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
- Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
- Remove from the refrigerator and slice diagonally 2 inches thick.
- Place on each serving plate.
- Garnish with whipped cream, mint and powdered sugar.
RASPBERRY COCONUT JELLY ROLL
Moist sponge cake filled with raspberry preserves, rolled around cream filling and coated in toasted coconut. Fun, easy and pleases any dessert fan! From "Retro Desserts". Prep times are guesstimates because I didn't time myself. Prep time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 2h8m
Yield 1 10 1/2, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line a 10 1/2" by 15 1/2" jelly roll pan with baking parchment and lightly coat with nonstick vegetable spray.
- Into a large bowl, sift the flour and baking powder together three times.
- In a mixing bowl, beat the egg yolks, vanilla, and 1/4 cup of the sugar together until thick, pale yellow and when drizzled, will hold a ribbon shape for 2 seconds on the surface. This should take about 5 minutes.
- Fold in the flour mixture.
- In another clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy and foamy. With the mixer still running, sprinkle in the remaining 1/4 cup sugar and whisk until the egg whites hold very soft peaks (the consistency of shaving cream).
- In thirds, fold the egg whites into the egg yolk mixture. Spread the batter in the prepared pan and bake for 8 minutes, until barely golden. Set the pan on a rack to cool.
- Make the vanilla cream filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat at high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minute more.
- Run the tip of a knife around the edge of the cake to loosen it from the sides. Dust the surface with confectioners' sugar. Flip the cake onto a dry work surface. With a spatula, spread a 1/8" thick layer of vanilla cream over the cake. Mix the preserves and water until smooth, then carefully spread 1/3 of it in a very thin layer over the vanilla cream. Roll up tightly. Spread the rest of the preserves around the outside of the roll. Sprinkle the coconut on a cookie sheet. Roll the cake through the coconut to coat completely. Refrigerate for 1 hour to set, then trim the ends even.
Nutrition Facts : Calories 521.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 104.5, Sodium 99.7, Carbohydrate 84.3, Fiber 2.5, Sugar 49.6, Protein 4.9
EASY JELLY ROLL TRIFLE
Easy to make no-cook layered summer or anytime dessert with only four main ingredients; purchased jelly roll cakes (yellow cake with raspberry jam filling), pudding, whipped topping and fresh strawberries. You could make it with other fruit such as drained canned peaches,pears,or mandarin oranges, and vary the pudding as desired. I have also substituted the jelly rolls with chunks of angel food cake or pound cake spread with some raspberry or strawberry preserves.
Provided by foodtvfan
Categories Dessert
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut small jelly rolls into 1/2" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
- Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
- Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
- Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
- For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
- Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
- Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
- Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.
Nutrition Facts : Calories 394.7, Fat 21.9, SaturatedFat 18.1, Cholesterol 8.5, Sodium 389.7, Carbohydrate 48.2, Fiber 1.5, Sugar 43, Protein 3.5
GRANDMA CHRS JELLY ROLL
Make and share this Grandma Chrs Jelly Roll recipe from Food.com.
Provided by Julie Leo
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- beat yolks.
- Add sugar and water mix well
- Add flour, salt, baking powder and extract mix well.
- Beat egg whites until stiff enough to stand in peaks.
- Then fold into the rest.
- Preheat oven to 375°F
- Grease large baking sheet/jellyroll sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth dusted with Confectioners sugar.
- Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
- Place on platter.
Nutrition Facts : Calories 153.9, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 181.7, Carbohydrate 30.1, Fiber 0.3, Sugar 20.4, Protein 3.8
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