Blackberry Roly Poly

From Cook's Country | August/September 2009

Why this recipe works:

The centuries-old Blackberry Roly Poly has undergone many tasty transformations, and we wanted a buttery, flaky, fruit-filled roll that was as rich as its predecessors. In a test of cooking methods, baking the roly poly easily outshined the old-fashioned methods of boiling or steaming. The… read more

The centuries-old Blackberry Roly Poly has undergone many tasty transformations, and we wanted a buttery, flaky, fruit-filled roll that was as rich as its predecessors. In a test of cooking methods, baking the roly poly easily outshined the old-fashioned methods of boiling or steaming. The baked product resembled a jumbo jammy biscuit that tasters loved, while the results of the other two methods were sodden and stodgy.

We eliminated shortening from our biscuits and replaced it with butter—and lots of it—which was more flavorful and less caloric. A short stay in the freezer firmed the dough, which the butter made too soft to roll out without this step.

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Serves 8

Both fresh and frozen blackberries will work. Like a biscuit, roly poly tastes best on the day it's baked. Use a serrated knife to slice it.

Ingredients

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