Shortcrust Pastry Roll with Jam: Delicious and Easy Homemade Cookies
Are you looking for a simple and quick recipe to make homemade cookies with a soft and delicious center? Our shortcrust pastry roll with jam is the perfect answer!
Forget the usual cookies: these delicious shortcrust pastry rolls contain a sweet jam filling, creating an irresistible flavor combination that will conquer everyone, from adults to children.
These jam-filled cookies are incredibly easy to make, ideal even for those with little time but who desire the satisfaction of a sweet treat made with their own hands.
Additionally, their rolled shape makes them original and inviting, perfect for enriching breakfast with a steaming cup of milk, indulging in during a tea break, or ending a meal with a small, fragrant dessert.
The fragrant softness of the shortcrust pastry, combined with the enveloping sweetness and fruity fragrance of the jam, creates an unforgettable taste experience. This recipe is designed to be accessible to everyone, even those taking their first steps in the kitchen.
You’ll see how with a few simple ingredients and an intuitive process, you’ll get a golden and fragrant roll of jam cookies, ready to be sliced and enjoyed in all its goodness.
Follow our steps and get ready to bake a dessert that will become a real must in your collection of easy cookie recipes! The aroma that will flood your kitchen will be the sweet anticipation of the delight you’re about to taste.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 344.70 (Kcal)
- Carbohydrates 52.59 (g) of which sugars 26.12 (g)
- Proteins 5.44 (g)
- Fat 13.61 (g) of which saturated 8.49 (g)of which unsaturated 4.84 (g)
- Fibers 1.16 (g)
- Sodium 74.62 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups g all-purpose flour
- 1/2 cup g granulated sugar
- 7 tbsps g butter
- 1 egg (+ 1 yolk)
- 1/2 packet baking powder
- 1 packet vanillin
- 1 pinch salt
- 1/3 cup g jam (blueberries, apricots, or your favorite)
Tools
- Food scale
- Mixer
- Rolling pin
- Loaf pan
Prepare Your Shortcrust Pastry Roll with Jam
In a stand mixer (or using a regular mixer), combine the cold butter cut into cubes with the sugar. Work the ingredients for a few moments until you get a sandy-looking mixture. Add the whole egg, the yolk, and a pinch of salt. Mix well to combine the liquid ingredients.
Sift the flour with the baking powder directly into the bowl. If you want an extra aroma, you can also add half a packet of vanillin. Gradually incorporate the flour into the wet mixture, working the dough just long enough to obtain a smooth, homogeneous dough with the soft consistency typical of shortcrust pastry for cookies. Avoid over-kneading to maintain the crumble.Wrap the shortcrust pastry dough in plastic wrap. Place the dough in the refrigerator to firm up for at least 30-40 minutes. This step is crucial to make the dough easier to roll out and work with.
After the resting time, take the dough and roll it out on a lightly floured work surface with a rolling pin, forming a rectangle about half a centimeter thick. To facilitate rolling and transferring, you can roll the pastry directly onto a sheet of parchment paper. Evenly spread your favorite jam (or slightly softened Nutella) over the surface of the shortcrust pastry, leaving a border of about 1 centimeter on all sides to prevent spillage during baking.
Gently roll the shortcrust pastry onto itself, starting from the longer side and sealing the closing edge well. Also carefully close the ends of the roll to contain the filling. Transfer the roll, with the parchment paper, inside a loaf pan. Brush the surface of the roll with a little milk (or a yolk beaten with a drop of milk) to promote browning. Bake in a preheated static oven at 350°F for about 30-35 minutes, or until the surface is golden. It’s normal for small cracks to form.
Once baked, remove the roll from the oven and let it cool completely in the pan before removing it. Once cool, generously dust the surface with powdered sugar. Slice the roll to obtain your delicious jam-filled cookies.
INGREDIENT NOTES AND SUBSTITUTIONS
ALL-PURPOSE FLOUR: It’s the most common flour for sweets, giving a good crumble. You can replace it with flour 0 or cake flour. If you want a whole wheat version, you can replace up to a third of the all-purpose flour with whole wheat flour, keeping in mind that the result may be slightly less crumbly and require a bit more liquids.
SUGAR: The recipe uses granulated sugar. You can replace it with brown sugar for a slightly more caramelized flavor.
BUTTER: Cold butter is essential for the crumble of shortcrust pastry. Do not replace it with melted or soft butter. In some vegan recipes, cold vegetable margarine can be used, but the result in terms of flavor and texture may vary.
EGGS: The whole egg binds the ingredients together, while the yolk adds richness and contributes to the crumble. It is not advisable to replace them entirely with other ingredients in this basic recipe.
BAKING POWDER: It allows the cookies to rise slightly during baking. You can omit it if you prefer more compact cookies.
SALT: A pinch of salt enhances the sweetness of the other ingredients.
JAM: I chose Blueberry Jam. You can use your favorite jam: apricots, strawberries, cherries, berries… The choice will influence the final flavor of the cookies. You can also use Nutella or a similar spread, warming it slightly if it’s too thick.
STORAGE
The cookies obtained from the shortcrust pastry roll with jam keep at room temperature, in an airtight container, for 3-4 days. Over time they may lose a bit of their fragrance, but they will remain tasty.
It’s not advisable to store them in the refrigerator, as the humidity might soften them too much. If you wish to store the raw dough, you can wrap it well in plastic wrap and keep it in the refrigerator for up to 2 days. Before using it, let it soften slightly at room temperature. The whole cooked roll stores better than single slices.
SHORTCRUST PASTRY ROLL RECIPE VARIANTS
1 – Shortcrust Pastry Roll WITH NUTELLA: Replace the jam with about 200-250 g of Nutella (or other hazelnut spread). It may be necessary to warm it slightly to make it easier to spread.
2 – Shortcrust Pastry Roll WITH PASTRY CREAM and CHOCOLATE CHIPS: Prepare about 250 g of pastry cream (also ready-made) and add 50 g of chocolate chips. Spread the cream over the pastry and sprinkle with the chips before rolling.
3 – Savory Shortcrust Pastry Roll with PESTO and SUN-DRIED TOMATOES: For a savory version, omit the sugar from the shortcrust pastry (or reduce it to 20 g) and add a tablespoon of grated Parmesan. Spread about 80-100 g of pesto over the pastry and distribute 50 g of drained and chopped sun-dried tomatoes in oil.
4 – MINI ROLL COOKIES: Instead of forming a single large roll, you can divide the dough into several parts and form smaller rolls, which will bake in less time (about 20-25 minutes).
ORIGINS AND HISTORY OF THE RECIPE
The shortcrust pastry roll with filling is a simple and delicious homemade dessert, rooted in the family culinary tradition of Italy and Europe. The versatile shortcrust pastry, combined with practical and tasty jam as a filling, creates original cookies easy to share. This preparation, without a precise historical origin, embodies the creativity and love for homemade sweets, perfect for any occasion.
FAQ (Frequently Asked Questions)
Can I prepare the dough in advance?
Absolutely yes! The cookie dough keeps well in the refrigerator for 1-2 days, wrapped in plastic wrap. In fact, an extended rest in the refrigerator can even improve the crumble of the shortcrust pastry. Just remember to take it out of the fridge about ten minutes before rolling it out to make it more workable.
Doesn’t the jam risk spilling out during baking?
By following the recipe and leaving a border of about one centimeter when spreading the jam, the risk of spillage is minimal. Also make sure to seal the edges of the roll well before baking it. If you use particularly liquid jam, you can thicken it slightly by heating it in a saucepan with a teaspoon of cornstarch before filling.
Can I freeze the cookie roll?
Yes, you can freeze both the whole roll (before or after baking) and single slices. If you freeze it baked, let it cool completely before wrapping it well in plastic wrap and then in aluminum foil or a food bag. To thaw it, leave it at room temperature for a few hours. If you freeze the raw dough, thaw it in the refrigerator before rolling it out and filling it.
