Peach Rolly Polly

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I must first confess that the original recipe had nothing to do with peaches, instead it was a mix of strawberries and rhubarb swirling through this tender dough.

I can’t remember the last time I made this as it was so long ago but substituting peaches for the original filling crossed my mind many times especially during peach season.

There’s no law against making changes to a recipe, sometimes resulting in something even better than the original. I’m sure strawberry and rhubarb makes a good filling since I’ve held on to only good memories of this recipe for many years.  Peaches certainly make a delicious  alternative best served with some of the sugar syrup it’s baked in and a generous dollop of whipped cream.

Although peaches work very well in this recipe I would venture to say that this could easily become a raspberry, blueberry, cherry or any favourite fruit Rolly Polly!

Peach Rolly Polly

Syrup

1 1/2 cups water
1cup sugar
Combine water and sugar in a saucepan over low heat until sugar is totally dissolved.
Pour into a 9X12 baking pan and set aside.

Dough

2 ¾ cups flour
4 ½ teaspoons baking powder
1 ½ teaspoons salt
2/3 cups shortening
1 cup milk

Filling

5 to 6 peaches peeled and chopped
2 tablespoons butter
2 tablespoons sugar

  1. Sift together flour, baking powder and salt.
  2. Cut in shortening until it resembles coarse meal.
  3. Add milk all at once and stir with a fork until all ingredients are moistened.
  4. Turn out onto floured surface and gently knead until dough comes together.
  5. Roll out dough between two sheets of wax paper or plastic wrap into a 10 X 12 inch rectangle.
  6. Spread peeled and chopped peaches over dough, sprinkle sugar over peaches and dot surface with butter.
  7. Roll dough up lengthwise and seal edge.Cut into 12 slices, place cut side down into pan with sugar syrup mixture.
  8. Bake at 450 degrees F. for 25 to 30 minutes until golden.
  9. Serve warm with cream.

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  • Notes, Tips and Suggestions
    For Strawberry Rhubarb filling combine 1 cup sliced strawberries and 2 cups rhubarb cut into ½ inch pieces. Sprinkle with 1/3 cup sugar instead of the 2 tablespoons sugar for the peaches.
  • Buttermilk also works well instead of milk.
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