Recipes > Desserts > Cherry Roly-Poly

Cherry Roly-Poly

Instructions

Make a baking powder biscuit dough as for Cream Fruit Rolls. Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce.

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Source

Fifty-Two Sunday Dinners (1913).


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