Best 4 Peaches And Cream Jelly Roll Recipes

PEACHES 'N' CREAM ROLL

Steps:

• 1. In a large mixing bowl beat eggs, salt, and vanilla with an electric mixer on high speed about 4 minutes or till thick. Gradually add the 3/4 cup sugar; beat on medium speed for 4 to 5 minutes or till light and fluffy. Add pancake mix; beat on low speed just till combined.
• 2. Grease and flour a 15x10x1-inch jelly-roll pan. Spread mixture in the prepared pan. Bake in a preheated 400-degree oven for 8 to 10 minutes or till golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
• 3. Meanwhile, add rum to the eaches; set aside. Beat together whipping cream and 1/2 cup sugar till stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with powdered sugar. Cover and chill till serving time, for up to 2 hours.

PEACHES AND CREAM JELLY ROLL

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees.
• With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• Fold into the egg mixture and blend thoroughly until smooth.
• Add the vanilla and 2 tablespoons of the butter.
• Mix gently.
• Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• Sprinkle with the remaining 2 tablespoons sugar.
• Pour the cake batter into the prepared pan, spreading it evenly.
• Bake until the cake springs back when touched, about 15 minutes.
• Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• For the Filling:.
• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• Whisk to blend well.
• Set aside.
• Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• Be forewarned: the mixture will break.
• Don't be alarmed.
• Pour it into a glass bowl.
• Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• Let cool completely at room temperature.
• When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• Beat at a medium speed to combine the mixture.
• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• Whip until you have a thick and creamy custard.
• For the Peaches:.
• Heat the butter in a large saute pan over medium-high heat.
• Add the light brown sugar and cinnamon, stir until it dissolves.
• Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• Add the rum, carefully ignite it, and flambe the peaches.
• Remove from the heat and allow to cool for about 10 minutes.
• Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• To Assemble:.
• Place the parchment-lined cake on a work surface.
• Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• Using a small pallet knife, spread the peach mixture evenly over the cake.
• Spread the pastry cream evenly over the peaches.
• Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• Remove from the refrigerator and slice diagonally 2 inches thick.
• Place on each serving plate.
• Garnish with whipped cream, mint and powdered sugar.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.