Italian Fruit-Filled Cookie Rolls
Indulge in these delightful Italian Fruit-Filled Cookie Rolls, where soft, buttery dough wraps around your choice of thick jam, lemon pie filling, or marmalade. Baked to a golden perfection, these rolls can be dusted with icing sugar or adorned with a luscious frosting and colorful sprinkles, making them the perfect treat for any occasion. Whether enjoyed fresh from the oven or elegantly packaged as a hostess gift, these cookies are a guaranteed crowd-pleaser. With tender bites full of flavor and texture, these rolls hold the charm of traditional Italian pastries with a modern twist.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
large eggs
3 (room temperature)
granulated sugar
1.5 cups (divided - for the dough and frosting)
milk
3/4 cup (room temperature)
vegetable oil
3/4 cup
vanilla sugar (Vanillina)
1 packet (1 g)
lemon rind
1 (zested)
baking powder
5 teaspoons
all-purpose flour
5 cups
thick fruit jam
as needed
lemon pie filling
as needed
marmalade
as needed
chopped nuts
as desired (optional for filling)
chopped baking chocolate
as desired (optional for filling)
plain breadcrumbs
as desired (optional for filling)
egg white
1
colored candy sprinkles
as desired (for decoration)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare an ungreased baking sheet.
2
In a large mixing bowl, beat the eggs, granulated sugar, vegetable oil, milk, and lemon rind together on medium speed for about 3 minutes, or until the mixture is thoroughly combined.
3
Gradually mix in the baking powder. Slowly add in the all-purpose flour, blending until the dough forms a firm consistency.
4
Transfer the dough onto a lightly floured surface, kneading it until smooth and pliable. Divide the dough into 6 equal portions.
5
Roll each portion into a 9-inch square, approximately 1/4-inch thick.
6
Spread about 3 heaping tablespoons of your selected filling (thick jam, lemon pie filling, or marmalade) evenly over the upper third of each square.
7
Carefully roll the dough lengthwise to form a tight cylinder. Seal the edges and tuck the ends underneath to secure the filling inside. Place the rolls seam-side down onto the prepared baking sheet.
8
Bake in the preheated oven for 25 minutes, or until the rolls are golden brown.
9
Allow the baked rolls to cool slightly. For the frosting, whip the egg white with 1 cup of granulated sugar until the mixture becomes thick and spreadable, which should take about 3 to 5 minutes.
10
Spread the frosting over the top of the rolls, and generously sprinkle with colorful candy sprinkles. Let the frosting set until firm.
11
Slice the cooled rolls into 1-inch pieces and serve, or package them beautifully for a gift.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Italian Fruit-Filled Cookie Rolls?
They are traditional Italian pastries made with a soft, buttery dough wrapped around fillings like jam, lemon pie filling, or marmalade.
How many eggs are required for this recipe?
The dough requires 3 large room-temperature eggs, plus 1 egg white for the frosting.
What type of oil should I use for the cookie dough?
The recipe calls for 3/4 cup of vegetable oil.
Can I substitute the vanilla sugar?
If you do not have a 1g packet of Vanillina, you can substitute it with a teaspoon of vanilla extract.
How much flour is needed for the dough?
You will need approximately 5 cups of all-purpose flour to achieve a firm consistency.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long do the cookie rolls need to bake?
Bake the rolls for approximately 25 minutes or until they turn golden brown.
What fillings are recommended for these cookies?
You can use thick fruit jam, lemon pie filling, or marmalade.
Can I add nuts to the filling?
Yes, chopped nuts are a great optional addition to the fruit filling for extra texture.
Is it possible to include chocolate in the rolls?
Yes, you can add chopped baking chocolate to the filling if desired.
Why are breadcrumbs listed as an optional ingredient?
Plain breadcrumbs can be added to the filling to help thicken it and prevent leakage during baking.
How many portions should the dough be divided into?
The dough should be divided into 6 equal portions before rolling.
What size should I roll each portion of dough?
Roll each portion into a 9-inch square that is roughly 1/4-inch thick.
Where should the filling be placed on the dough?
Spread about 3 heaping tablespoons of filling evenly over the upper third of each dough square.
How do I seal the cookie rolls?
Roll the dough into a cylinder, seal the edges, and tuck the ends underneath to keep the filling inside.
Do I need to grease the baking sheet?
No, the recipe specifies using an ungreased baking sheet.
How should I place the rolls on the baking sheet?
Place the rolls seam-side down to ensure they do not open while baking.
How do I make the frosting for the rolls?
Whip one egg white with 1 cup of granulated sugar for 3 to 5 minutes until thick and spreadable.
What is the best way to decorate these cookies?
Spread the frosting over the baked rolls and generously add colorful candy sprinkles.
When should I slice the cookie rolls?
Allow the rolls to cool and the frosting to set until firm before slicing into 1-inch pieces.
What is the serving size for these cookies?
The rolls are typically sliced into 1-inch thick individual pieces.
Are these cookies suitable for gifting?
Yes, they can be elegantly packaged and make a perfect hostess gift or holiday treat.
How long should I beat the initial wet ingredients?
Beat the eggs, sugar, oil, milk, and lemon rind for about 3 minutes on medium speed.
What kind of citrus flavor is in the dough?
The dough is flavored with the zest of one lemon rind.
Can I use different types of jam?
Yes, any thick fruit jam will work well for the filling.
What should the consistency of the dough be?
The dough should be firm, smooth, and pliable after kneading on a floured surface.
How many teaspoons of baking powder are used?
The recipe calls for 5 teaspoons of baking powder.
Is the frosting cooked?
No, the frosting is a simple meringue-style mixture of raw egg white and sugar whipped until thick.
Can I use orange instead of lemon?
While the recipe calls for lemon, orange rind would provide a delicious alternative citrus flavor.
What is the final texture of the cookie roll?
The finished cookie has a soft, tender bite with a flavorful fruit center and a sweet, firm frosting.