Peach Roly-Poly
Peach Roly-Poly is half-way between a Peach Cobbler and Peach Dumplings! Fresh peach filling is rolled up in a pie crust-type dough like pinwheels. A syrup is poured over top before baking. The Peach Roly-Poly comes out delightfully as the syrup bakes into the dough. It’s particularly good served hot out of the oven with ice cream over top. Every bite is heavenly.
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I made an Apple Roly-Poly back in the spring and thought I would try the same basic recipe with peaches. I modified the crust layer so it wouldn’t be as dry as the original Taste of Home recipe. There is one other thing I would do as well. The original recipe calls for 5 cups of fruit. Well, there’s no way you can stuff five cups of fruit in this dough. I cut it down to 3 cups of fruit. Even still, I think the recipe should be cut even more–down to 1 1/2 to 2 cups of fruit. Otherwise, the dough is hard to roll up.
Let me give you a few tips when making this recipe:
This is NOT a recipe for beginning bakers. There are several steps, and if you’re not used to working with pie dough this will be even more difficult. I have hundreds of super-easy dessert recipes on my blog–this is NOT one of them. It is a high-maintenance dessert, but the outcome is so good that I offer it for those who don’t give up easily and will stick with it.
Sometimes LESS is MORE. I mean that literally. If you don’t want the roll dough to tear and break up so much when you roll up the pinwheels, use less filling. I recommend no more than 1 1/2 to 2 cups peaches, TOTAL. Any more and the dough becomes unworkable. (I’m not sure how the gal stuffed 5 cups of fruit in the original recipe, but I sure can’t manage it and I’ve been making pie crust for 50+ years).
I’ve tried the dough following the ingredients used in the original recipe. In subsequent versions, I increased the sour cream substantially. I found the original recipe too dry for my taste. This recipe is a guide only. I’ve increased the sour cream to create a more workable dough, but if you prefer a less, moist and drier dough, that’s okay too. The dessert will absorb the syrup better while baking if the dough is drier.
Make sure you cook the Roly-Polys long enough. The original recipe suggested 35 minutes. I’ve found 40-45 minutes works even better if you don’t want doughy (not fully cooked) pinwheels.
This is one of those recipes that’s best served hot or at least, very warm (think: right out of the oven) with a few dollops of ice cream on top. I have baked the dessert and frozen it, but the consistency is not quite as good as straight out of the oven. You will need to refrigerate it after a couple of days since it has no preservatives. Again, the dessert is okay, but it’s really superior eating it the same day you bake it.
Peach Roly-Poly is a delicious dessert that’s wonderful made with fresh peaches. But if you want to make it with canned peaches or frozen peaches that will work too. Just drain the peaches and dice down into small pieces for this recipe.
This is one of those recipes that you will have to work with a little to have success, but it is so worth it. Enjoy.
Peach Roly-Poly is best served right out of the oven while still hot–with a dollop of ice cream over top!
This is a delicious peach dessert.
I made several batches of this Peach Roly-Poly recipe. It’s a terrific “recipe” even though a little “high-maintenance.”
If you enjoy peaches, this is a fantastic way to eat them. While I used fresh peaches, you can substitute canned or frozen peaches.
Here’s what I did.
I used these ingredients for the dough.
Place unbleached all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, salt and baking powder.
Stir ingredients well to combine.
Cut cold butter into flour mixture with a pastry blender.
Cut butter into flour until coarse crumbs form.
Add sour cream. (This is a lot more than the original recipe suggested).
Stir well to combine.
Place dough on a well-floured surface.
Clump the flour dough mixture together with your hands until it forms a ball.
Roll the dough out into a large rectangle.
I used these ingredients for the filling.
Spread softened butter on top of the dough as well as possible.
Sprinkle brown sugar over top. Use your hands to spread the brown sugar over the entire surface of the dough filling in all crevices and leaving a one-inch border.
Sprinkle cinnamon evenly over top of of the brown sugar.
Spread peaches over top of cinnamon layer. (I would recommend cutting back the amount of peaches so the dough will roll more easily.
Roll the dough up very gently and carefully so it doesn’t tear.
Here the dough is rolled up. (The more fruit in the filling, the more the dough tears! 🙁 ) Cut the dough into 12 slices.
Place the pinwheels into a greased 9×13″ baking dish.
I used these ingredients, plus water, for the topping.
Place water in a saucepan over medium heat. Add brown sugar and cinnamon; stir to combine. Bring mixture to a boil.
Remove saucepan from heat; add half-and-half.
Stir to combine.
Pour the syrup evenly over top of the roly-polys.
The syrup is thin but bakes into the roly-polys while cooking.
Bake at 350 degrees for 35-45 minutes until set.
Eat and enjoy.
Peach Roly-Poly is a terrific summer dessert when fresh peaches are in season.
Ice cream makes everything better!
You can use canned or frozen peaches if you drain and dice the peaches before using in the recipe.
Here’s the recipe.
PEACH ROLY-POLY
(Recipe inspired from Taste of Home, Prize Winning Recipes, pg. 92, “Apple Roly-Poly”)
Peach Roly-Poly
Equipment
- 1 9×13" glass baking dish
- 2 large mixing bowls
- 2 wooden spoons
- 1 pastry blender
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
- 1 Rolling Pin
- 1 very large bread board or countertop surface
- 1 paring knife
- 1 medium saucepan
Ingredients
DUMPLING DOUGH:
- 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/4 cup granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup salted butter cold
- 1 1/2 cups sour cream (you can use anywhere between half cup and one-and-a-half cups)
PEACH FILLING:
- 1/4 cup salted butter softened
- 1 cup light brown sugar packed
- 2 tsp. ground cinnamon
- 3 cups peaches peeled and finely diced (I recommend decreasing this amount to 2 cups–see notes below)
TOPPING:
- 2 1/2 cups water
- 1/4 cup light brown sugar packed
- 1 tsp. ground cinnamon
- 1/2 cup half-and-half cream
Instructions
DUMPLING DOUGH:
- In a large mixing bowl, combine flour, sugar, baking powder and salt.
- Stir until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add sour cream or Greek yogurt and blend until it is completely worked into the dough.
- This will take 2-3 minutes of stirring.
- Roll out dough on a floured surface to measure a 10×15” rectangle.
- (See notes below).
PEACH FILLING:
- Spread dough with softened butter.
- Sprinkle evenly with brown sugar, then cinnamon.
- Finally, add the diced peaches over top as evenly as possible. (See my notes below).
- Roll up dough jelly-roll style starting with the long end.
- Roll tightly but gently so dough doesn’t tear.
- Cut dough into 12 even slices.
- Place slices cut-side down in a lightly greased 9×13” glass baking dish.
TOPPING:
- Combine water, brown sugar and cinnamon in a medium saucepan over medium heat.
- Bring ingredients to a boil; remove from heat.
- Stir in cream.
- Carefully pour the hot topping over the dumplings trying to spread as evenly as possible so all of the dumplings get coverage.
- Bake roly-poly at 350° for 40-45 minutes, or until bubbly.
- The dish should be mostly set in the middle.
- Serve warm with ice cream if desired.
Notes
Recipe inspired from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
Peach Roly-Poly is half “Peach Cobbler” and half “Peach Dumplings!”
The syrup absorbs into the pinwheels and instead of a crust-like texture, the roly-polys are actually more cake-like in texture.
You’ll enjoy every bite of Peach Roly-Poly.
If you’re willing to work with this dessert a little, the outcome is fantastic!
You may also enjoy these delicious recipes!
Peach Cobbler with Praline Filling
