Recipes > Desserts > Roly-Poly Tutti Frutti

Roly-Poly Tutti Frutti


  • dough
  • beaten egg
  • 1 tablespoonful bread or cracker crumbs
  • 1/2 dozen tart apples
  • 1 1/2 tablespoonfuls butter
  • 3 tablespoonfuls sugar
  • 1/2 cup currants
  • 1/2 cup seedless raisins
  • 1/2 cup finely cut citron
  • 2 tablespoonfuls currant or apple jelly


Prepare a dough the same as in foregoing recipe for Roly-Poly; roll out 1/8 of an inch thick, brush over with beaten egg and sprinkle the bread or cracker crumbs over it; pare, core and slice the apples and put them with the butter and sugar in a saucepan; add the currants, raisins and citron; cover saucepan and stew over the fire till apples begin to soften; pour them into a dish and when cold spread the apples over the dough; lay the currant or apple jelly in small pieces all over the apples; then finish the same as Roly-Poly; serve with the following sauce:


  • 2 tablespoonfuls butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • a little nutmeg
  • 4 tablespoonfuls Jamaica rum or brandy


Stir the butter with the powdered sugar to a cream and add by degrees the eggs, nutmeg and rum or brandy; or serve with lemon or nutmeg sauce.


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Desserts and Salads (1920).

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