Ingredients for Tongan Pie Jelly Roll
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How to Make Tongan Pie Jelly Roll
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds.
- Roll out the dough to 1/8 inch thickness. For the jelly roll, cut the dough into a large rectangle (approximately 12x18 inches). For tarts, use a biscuit cutter to cut out desired shapes.
- Place the dough on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until lightly golden brown.
- While the dough is baking, prepare your filling. If using fresh fruit, dice it into small pieces and gently toss it with 2 tablespoons of sugar.
- Once the dough is baked, carefully remove it from the oven and let it cool slightly.
- Spread a generous layer of your favorite jelly or jam (about 1 cup) over the baked dough. If using fruit, spread it over the baked dough.
- For the jelly roll: Starting from the shorter side, gently roll the dough up tightly.
- For the tarts: Bake the individual tarts for an additional 5-7 minutes, or until lightly golden.
- Let the jelly roll cool completely before slicing and serving. Serve the tarts warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
269g
Fat
53g
Carbs
76g
