Description
Got leftover pie dough? This recipe is a quick and easy way to turn pastry scraps into a snack. There are no measurements since everything depends on how much dough is left to work with. Just eyeball it and you’ll be fine.
Ingredients
- leftover pastry dough
- butter, room temperature
- brown sugar
- cinnamon
- finely chopped walnuts (almonds, hazelnuts, pistachios or pecans will also do)
Instructions
- Line a baking sheet with parchment.
- Gather up all the rag-tag scraps of dough leftover from making your pie or tarts. Form them into a ball, and on a lightly floured surface roll the dough into a long thin strip about 4 to 6 inches wide. Roll it as thinly as you can without breaking the dough.
- Butter the pastry down its length. You want to spread the butter down the centre leaving a good inch on either side. Don’t skimp. Pretend it’s peanut butter. Yes, you want it that thick.
- Sprinkling by hand, cover the butter with a layer of brown sugar. Gently sprinkle the sugar with ground cinnamon, then top with the finely ground nuts.
- Fold the unbuttered lengths toward the middle.. They should overlap and cover the filling. If your dough is long enough, shape it into a circle by tucking one end into the other. If your dough isn’t long enough to bend, simply pinch the ends to seal them. If your pie was coated with a wash, you can coat the roly-poly too, but it’s equally fine to bake the pastry as is.
- Place the roly-poly onto the prepared baking sheet and pop it into the oven beside your pie. Don’t worry about the oven temperature. If it’s hot enough to bake your pie, it’s hot enough for the roly-poly. Bake until the roly-poly is golden brown and any brown sugar that escaped is all melted and bubbly. This usually takes 20 minutes, but the timing will vary with oven temperature.
- Place the roly-poly pan on a wire rack to cool. If the pie needs to continue baking, leave it in the oven. Just shut the door quickly. Allow the roly-poly to cool slightly. Cut it into pieces and eat while still warm. Or let it cool. It really doesn’t matter.
Notes
The type of pastry doesn’t matter. If you can bake a pie with it, you can turn the scraps into a roly-poly. You can make them with or without nuts. Raisins work nicely, too. Just don’t add fresh fruit since it’s usually too moist and will spill so unforgivingly you’ll have to eat it straight from the pan with a spoon. I learned this the hard way.