Mom’s Jelly Roll

My mom grew up on a farm near Ashtabula (east of Cleveland).  Our bubbie was a great baker and made wonderful things that we all enjoyed when we were younger.  She used to make a Challah for family celebrations using an entire 25 lb. bag of flour, all beautifully braided using the largest size roasting pan.  It was known far and wide.  Later, mom took over making the jelly roll that bubbie used to make that I loved so much.

After my mom died a few years ago, I inherited her recipe card for jelly roll.  We’ve kept the card scotch taped to the outside of one of our kitchen cabinet doors.  It’s a wonderful reminder to me of someone that was very important in my life.

Joyce made the recipe once, a while ago but I never had tried to make it myself, until yesterday.  A group of couples that get together regularly met last night for dinner and the theme was Jewish comfort food.  I said ‘no problem – count me in to bring the dessert’.

As I usually do when I attempt something in the kitchen – I called my sister Carole – a chef in Asheville.  She elaborated on the recipe card and without her help my jelly roll could not have been half as good as they were.

If you are interested in the recipe click here to see the recipe card.

And finally, if you are interested in making this great dessert – Carole’s updates:

Here’s what I would do:

Stir together the dry ingredients( flour, b.p.,b.s., and salt) substitute more butter for the shortening( I never use shortening) for a total of 8 oz. butter. Cream the butter and sugar together. Combine the 2 eggs, water and vanilla and add to the butter-sugar mixture and mix until smooth. Add the dry ingredients and mix only until combined- try not to over mix. Divide it into the six parts and flatten into a rectangle. Wrap in film and refrigerate for about an hour. One at a time,  roll the dough out on a lightly floured surface to the prescribed dimensions. Spread the preserves on the dough leaving a ½” clean along the long side closest to you. Fill with whatever you want and roll the dough starting at the far side towards you. You cold lightly brush the clean edge with water and then seal it using the heal of your hand. Place it on the table with the seam on the bottom. Brush the outside lightly with water and then sprinkle with the cinnamon sugar. Slice about ¾” thick and lay on a baking sheet with parchment paper if you have it.

If you have any more questions feel free to call me. Good luck.



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