Tis The Season To Be Jolly With Jelly Rolls!
by Marjan
One holiday feast complete and gladly getting ready for the next one!
Whether you're hosting or participating in a holiday pot-luck, I recommend my crowd pleasing recipe for seasonal jelly rolls for your next gathering. A joyous delight at first sight, these soft fluffy rolls filled with cheese and cranberry jelly are scrumptious bite after bite! Herbs such as sage and rosemary along with tangy and sweet cranberry jelly capture both color and flavors of the season.
Preparation time is only 30 minutes, bake time 15 minutes and a couple of hours to set. With limited time during the holidays, this is the perfect Christmas snack or appetizer.
More easy holiday recipes to come....
Serves 8-10
Ingredients:
Rollet Ingredients
7 fresh organic eggs
1/4 cup granulate sugar
3/4 cup flour
pinch of salt
1 whole zest of a lemon
1/4 teaspoon each dry sage and rosemary
Filling
1 1/2 cups whipped cream cheese; room temperature
1/2 cup cranberry jelly (I recommend William Sonoma Jellied Cranberry )
Preheat oven to 375° F at center rack. Cut a sheet of parchment paper to fit the bottom of a 12x18x1 sheet pan.
Grease sheet pan generously with cooking spray; line with parchment paper and then grease the paper and sides of the pan again.
Using a electric mixer, mix eggs and sugar at medium high for 3 minutes until light in color. Add lemon zest and herbs; beat for additional 4 minutes. Reduce the speed to low and swift flour and salt gradually into beaten eggs and mix only until blended. DO NOT OVER MIX! This step should take less than a minute (to prevent cake from becoming dense and flat). Immediately pour the batter in the center of pan. Gently guide batter to all corners of pan until evenly covered. Bake for 12 minutes or until the top is light golden brown.
Meanwhile, cut and place 14" piece of parchment paper on counter top. Remove baked cake form the oven. Take a knife all around the pan to separate the cake from the sides. Invert cake onto the prepared new parchment paper and remove old parchment paper from cake. Use a knife to separate the paper from the cake if needed. Staring at the side closest to you, roll up the cake lengthwise (longer length to yield more slices; if you roll the cake from the shorter width, it will render thicker and fewer slices) with the help of the parchment paper from one end to the other. Gently transfer the cake to a cool space with seam side down. Cool for 1 hour at room temperature.
Unroll cake and cover the inside with an even layer of cream cheese. Spoon cranberry jelly along the length of the most inner part of the cake. Roll cake back with seam side on the bottom. Cover with parchment paper and place jelly roll in the fridge for at least an hour prior to slicing. To serve, cut 1/2 inch slices.
Garnish with fresh rosemary, sage or cranberries.
One holiday feast complete and gladly getting ready for the next one!
Whether you're hosting or participating in a holiday pot-luck, I recommend my crowd pleasing recipe for seasonal jelly rolls for your next gathering. A joyous delight at first sight, these soft fluffy rolls filled with cheese and cranberry jelly are scrumptious bite after bite! Herbs such as sage and rosemary along with tangy and sweet cranberry jelly capture both color and flavors of the season.
Preparation time is only 30 minutes, bake time 15 minutes and a couple of hours to set. With limited time during the holidays, this is the perfect Christmas snack or appetizer.
More easy holiday recipes to come....
Serves 8-10
Ingredients:
Rollet Ingredients
7 fresh organic eggs
1/4 cup granulate sugar
3/4 cup flour
pinch of salt
1 whole zest of a lemon
1/4 teaspoon each dry sage and rosemary
Filling
1 1/2 cups whipped cream cheese; room temperature
1/2 cup cranberry jelly (I recommend William Sonoma Jellied Cranberry )
Preheat oven to 375° F at center rack. Cut a sheet of parchment paper to fit the bottom of a 12x18x1 sheet pan.
Grease sheet pan generously with cooking spray; line with parchment paper and then grease the paper and sides of the pan again.
Using a electric mixer, mix eggs and sugar at medium high for 3 minutes until light in color. Add lemon zest and herbs; beat for additional 4 minutes. Reduce the speed to low and swift flour and salt gradually into beaten eggs and mix only until blended. DO NOT OVER MIX! This step should take less than a minute (to prevent cake from becoming dense and flat). Immediately pour the batter in the center of pan. Gently guide batter to all corners of pan until evenly covered. Bake for 12 minutes or until the top is light golden brown.
Meanwhile, cut and place 14" piece of parchment paper on counter top. Remove baked cake form the oven. Take a knife all around the pan to separate the cake from the sides. Invert cake onto the prepared new parchment paper and remove old parchment paper from cake. Use a knife to separate the paper from the cake if needed. Staring at the side closest to you, roll up the cake lengthwise (longer length to yield more slices; if you roll the cake from the shorter width, it will render thicker and fewer slices) with the help of the parchment paper from one end to the other. Gently transfer the cake to a cool space with seam side down. Cool for 1 hour at room temperature.
Unroll cake and cover the inside with an even layer of cream cheese. Spoon cranberry jelly along the length of the most inner part of the cake. Roll cake back with seam side on the bottom. Cover with parchment paper and place jelly roll in the fridge for at least an hour prior to slicing. To serve, cut 1/2 inch slices.
Garnish with fresh rosemary, sage or cranberries.
