Best My Passover Jelly Roll Recipes

PASSOVER ROLLS

Steps:

• Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
• Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
• Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
• Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.

LEMON-COCONUT MATZO JELLY ROLL

Steps:

• Preheat the oven to 350 degrees F. Make the cake: Brush a rimmed 11-by-17-inch baking sheet with vegetable oil and line with parchment paper. Oil the parchment and dust with potato starch, tapping out any excess.
• Spread the coconut on a separate baking sheet; bake until lightly toasted, about 8 minutes. Let cool. Finely grind all but 1/4 cup coconut in a food processor; add the matzo meal and process until finely ground. Transfer to a large bowl and stir in the potato starch and salt.
• Combine 1/4 cup vegetable oil with the lemon zest and juice in a bowl; set aside. Put the eggs in their shells in a bowl and cover with hot tap water; let stand 5 minutes. Crack the eggs into a bowl; add the granulated sugar and beat with a mixer on medium-low speed until combined, 1 minute. Increase the speed to medium high and beat until thick and fluffy, 12 minutes. Fold the egg mixture into the matzo meal mixture with a rubber spatula until combined. Stir in the lemon-oil mixture until just combined. Spread the batter on the baking sheet; bake until the cake is golden and springs back when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan; run a knife around the edge of the cake to loosen.
• Dust a kitchen towel with confectioners' sugar and invert the cake onto the towel. Peel off the parchment. Starting with a long side, carefully roll up the cake, using the towel to help you. Wrap the towel tightly around the rolled cake and let cool completely, about 15 minutes.
• Make the frosting: Put the egg whites, granulated sugar, lemon zest and juice, and salt in a heatproof bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water); whisk until the sugar is dissolved, 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until thick, glossy and cool, 3 to 5 minutes.
• Assemble the cake: Unroll the cooled cake and spread with the raspberry jam. Reroll the cake, cover with the frosting and top with the reserved 1/4 cup coconut. Serve with raspberries.

PASSOVER CHOCOLATE ROLL

Steps:

• Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
• Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
• Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
• Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
• Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
• To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
• Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.

EASY PASSOVER ROLLS RECIPE - 6 INGREDIENTS

Steps:

• In a mixing bowl, mix Matzo meal, salt, and sugar until combined.
• In a small bowl or measuring cup, warm up your water to 90-95 degrees F. Add oil to the water and mix.
• Add the water/oil mixture to the Matzo meal mixture. Mix well.
• Add the eggs one at a time, mixing in between.
• *Mix until all ingredients are combined. It will be a thick dough. (See note below)
• **Preheat the oven to 400°F. (See Note below)
• Line a baking sheet with parchment paper.
• Oil your hands and using a large cookie scoop (3 tablespoons) scoop the dough and roll them into balls.
• Slightly flatten them out into the shape of a thick disc.
• Bake in the preheated oven for 40 to 50 minutes. Check at 30 minutes if they are smallerRolls will puff up and crack in the middle. They are ready when you tap on them they sound hallow and, a toothpick comes out clean when inserted into the center.

MY PASSOVER JELLY ROLL

Steps:

• Preheat oven to 375 degrees. Thoroughly grease a jelly roll pan approximately 10" by 15". Cut a piece of parchment or waxed paper about 1 inch larger on all sides than the baking pan. Press paper into the baking pan allowing the excess to hang over the edges.
• Mix potato starch, cake meal, baking powder, and salt in a medium bowl with a fork or whisk.
• In the small bowl of an electric mixer, beat the egg yolks until light and fluffy. Gradually add the sugar and beat until creamy. Add the vanilla and blend well.
• In the large bowl of an electric mixer, beat egg whites until stiff but not dry. Gently fold in the yolk mixture. Next sift the dry ingredients into the batter while continuing to run the mixer on fold.
• Pour batter into prepared pan and spread with a spatula to distribute it evenly. Bake in the center of the oven for 12 minutes. [Do not over cook or burn.] Cake should spring back when touched.
• Remove from oven and immediately loosen the edges of the cake with a small spatula. Turn cake out onto aluminum foil or clean dish towel that has been generously sprinkled with confectioners' sugar. Remove parchment paper.
• Sprinkle with confectioners' sugar over cake. Spread preserves evenly over the cake. Roll up gently from the long edge. Dust with confectioners' sugar. Let cool completely.
• To serve, cut ino slices approximately 1 inch thick, and display neatly on serving platter. Top with whipped cream if desired. The roll can also be filled with whipped cream, ice cream, or a custard filling.

PASSOVER ROLLS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
• Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
• Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 50 minutes.