Jam roly poly

With crumbly, golden pastry, sweet strawberry jam and a drizzle of sugar syrup, this jam roly poly makes a wonderful afternoon tea treat. Serve it warm with a dollop of custard alongside your cuppa.
jam roly poly recipe
1H 10M




1.Preheat oven to 200°C. Lightly grease a large oven tray.
2.Sift combined flours together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add enough water, mixing to make a pliable dough. Wrap in plastic wrap. Chill for 15 minutes.
3.Roll pastry out between 2 sheets of baking paper to a 3mm thick rectangle. Spread pastry with jam. Roll up lengthways and press ends to seal. Transfer to tray, seam side down.
4.Meanwhile, to make syrup; in a large heat proof jug, combine all ingredients, stirring until sugar dissolves.
5.Pour syrup over pastry roll. Bake for 40-45 minutes until cooked when tested. Serve straight away in slices with custard.

We used raspberry jam but you can use any you have on hand such as apricot blackberry or strawberry.


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