A little nostalgia this morning. My Mom was a big fan of the jelly roll when I was a kid. She made them often and her lovely sponge cake was delectable – I actually can’t get mine to taste as good as her’s – or is it the memory of it that is more amazing?
Grape Jelly, that 1960s kitchen staple was the classic, but I loved her jelly roll with fresh whipped cream and strawberries. That always seemed more of a treat to me. Honestly, other than her classic jelly roll recipe, I never ate grape jelly, ever – not being a PB&J person. It was always just peanut butter for me. But, I digress.
Yesterday, as you know, I fooled around with my defrosted puff pastry and my new 4″ springform pan with one sheet of pastry and did some little apple-cinnamon rolls with the scraps.
Then, in the afternoon I wrote on a pad: The Raspberry Puff Pastry Jelly Roll……….
what could possibly go wrong?
THE RASPBERRY PUFF PASTRY JELLY ROLL
one sheet puff pastry
one jar seedless raspberry jam
one container fresh raspberries
cinnamon/nutmeg sugar
egg wash
Toasted Almond Slices (optional) (Christin here – no nuts today, well, except her)
- Preheat oven to 400F.
- Roll out puff pastry on a lightly floured board to about 11″ x 6″.
- Brush lightly with melted butter.
- Sprinkle cinnamon/nutmeg sugar over very lightly.
- Brush with raspberry preserves – using only about 3-4 tblsp
- Arrange raspberries around on pastry as shown.
- Take a fork and gently push each raspberry down, just a little.
- Sprinkle again very lightly with the cinnamon/nutmeg sugar.
- Beginning at the long edge, roll pastry up.
- Move to a baking sheet covered with a piece of parchment paper.
- Brush roll with egg wash and sprinkle again.
- Bake for 20 minutes or until well-browned and crusty.
- Let cool for a few minutes, slice with a serrated knife and serve.
someone’s taken over Ryan’s favorite lounging spot