Sunday, September 18, 2011

Pumpkin Roll

A wonderful dessert.  I was intimidated to make this.  But it is not really that hard, and very pretty.  My brilliant husband didn't understand how I got the filling in there.  It is so nice to be smarter than him in one area!  ;-)
They say the pumpkin roll gets better as it sits, but I think it was pretty good from the start.  Will definitely be making this again! 

adapted from:
  •  3 eggs
  • 1 Cup Sugar
  • 2/3 Cup Pumpkin
  • 1 tsp Lemon Juice
  • 1 tsp vanilla
  • 3/4 Cup Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • 2 tsp. cinnamon
  • 1 tsp. Ginger
  • 1 tsp. Nutmeg

  • 1 8oz Cream Cheese- softened
  • 1/4 Cup Butter – soften
  • 1 Cup Powder Sugar
  • 1/2 tsp. Vanilla

Beat eggs on high for 5 minutes.  While that is mixing measure out dry ingredients, and whisk.   Stream in sugar slowly.  Add pumpkin, lemon juice and vanilla.  Mix.  Turn mixer to low and add dry ingredients slowly.   Mix until incorporated.
Grease and flour cookie sheet – pour batter rectangular shape (don’t fill entire length of the cookie sheet, it makes it easier to get off later) Bake 350 for 15-18 minutes.

Sprinkle 1/4-1/2 C Powder Sugar on terrycloth towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen with spatula and flip on to the towel, break off any crusty ends and eat them, and gently roll with towel and let cool in fridge.  (Make sure entire thing is loose or you will have a catastrophe like I did with my first.) After about 30-40 minutes, unroll, put in filling, and roll back up.  Sprinkle powdered sugar on a piece of wax paper and wrap it tightly and twist the ends of the wax paper and refrigerate. It's really hard to not crack the dough when rolling but if it does don't stress. Also, slightly dampening the cloth helps. It'll all go back together when you put it in the fridge. It is way better the next day after it's been completely refrigerated. Cut into 1 inch slices to serve.

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