This delicious German jelly roll is very popular in Israel for late Friday evening, when the inevitable guests make their appearances. Use the thick, dark plum jam known in Polish as powidla.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup shortening cut in pieces
- 2 egg yolks lightly beaten
- 2 oranges juices squeezed and rinds grated
- 2/3 cup good plum jam
- 4 tablespoons confectioners sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped walnuts
- 1 egg lightly beaten with 2 teaspoons water
- Sift the flour, salt, and baking powder into the bowl of a food processor. Add the shortening and blend until mixture resembles coarse breadcrumbs.
- With the beaters running, pour in the egg yolks, orange juice, and rind and blend until mixture forms a ball of dough. Wrap dough in plastic and chill for at least 30 minutes.
- Preheat oven to 350°F.
- Grease a large cookie sheet.
- Divide the dough in half. Roll out 1 piece of dough on a floured board into a large 8 x 12-inch rectangle.
- Briefly warm the jam, then spread half over the dough, leaving a 1/2 inch border around edge.
- Combine the confectioners sugar, cinnamon, and nuts in a small bowl, then sprinkle half this mixture over the jam.
- Roll up dough like a jelly roll and lay it, seam side down, on the cookie sheet.
- Roll out the other piece of dough, spread it with the rest of the jam, and sprinkle with the rest of the nut mixture.
- Roll up as before and transfer to the cookie sheet alongside first roll.
- Brush both rolls with the beaten egg. Bake for 30 minutes, or until golden brown. Allow to cool completely before slicing.
Calories: 413 kcal
Carbohydrates: 44 g
Protein: 6 g
Saturated Fat: 5 g
Trans Fat: 2 g
Cholesterol: 55 mg
Sodium: 154 mg
Potassium: 160 mg
Fiber: 3 g
Sugar: 17 g
Vitamin A: 142 IU
Vitamin C: 16 mg
Calcium: 65 mg
Iron: 2 mg