Blackberry Roly-Poly with Creamy Sauce

Blackberry Roly-Poly

2 cups blackberries
1/4 cup water
1 cup sugar
1/4 teaspoon salt
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
Yolk of 1 egg
White of 1 egg slightly beaten
Sugar
Ground cloves

Cook blackberries in water and salt until berries are soft.  Rub through a sieve and add sugar to pulp.  Return to stove and cook until mixture thickens, stirring occasionally.

Sift flour with baking powder and salt.  Work in shortening with tips of fingers.  Mix to a soft dough with yolk of egg mixed with 1/2 cup milk.

Turn onto floured board, knead slightly and roll out in a rectangular sheet 1/4 inch thick.  Divide this into 4 pieces, longer than wide.

Spread each with the blackberry sauce and roll up like jelly roll.  Wet the edges, press lightly to prevent unrolling.

Lay on buttered sheet and brush tops with white of egg.  Sprinkle with sugar and a few grains cloves.

Bake at 350 degrees for 25 minutes.  Serve hot with remaining sauce or creamy sauce (recipe below).

Creamy Sauce

1/4 cup butter
2/3 cup powdered sugar
4 tablespoons milk
Few grains nutmeg or cinnamon

Cream butter, add sugar gradually, stirring constantly, add milk very slowly, continue beating.  Add a sprinkle of nutmeg or cinnamon.

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