Blackberry Roly Poly
From Cook's Country
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.
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.
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
EQUIPMENT
Rolling Pins -
TASTE TEST
Unsalted Butter -
EQUIPMENT
Serrated Knives
