Bolo de rolo
A dessert from Pernambuco made with very thin layers of butter, egg, and sugar dough, rolled successively with guava jam.
This bolo de rolo follows a Brazilian version made with enriched dough and vanilla seeds. Several thin, flexible sheets are baked and rolled one over another with a thin layer of guava jam. Sources vary in their proportions and baking methods; this version uses 260 g of each main dough ingredient and bakes the sheets at 170 °C.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the batter
Beat the butter with the refined sugar and vanilla seeds until creamy and paler. Add the egg yolks one at a time. Mix in the sifted flour, then gently fold in the egg whites beaten to stiff peaks.
Ready to continue when: The batter is even and airy, with no visible dry flour.
- 02
Shape and bake the sheets
Preheat the oven to 170 °C. Line a medium baking sheet with baking parchment or a silicone mat and spread a portion of batter in a very thin, even layer. Bake each sheet for about 10 minutes; repeat with the remaining batter to make 4–6 sheets.
Temperature: 170 °C / 338 °FReady to continue when: Each sheet is just beginning to brown and remains flexible when lifted; it should not be dry or crisp.
60 min - 03
Roll the layers
Sprinkle the crystal sugar over a clean cloth. As the first sheet comes out of the oven, turn it onto the cloth and remove the parchment if used. Spread a thin layer of guava jam over it and roll carefully. Spread a thin layer of jam over the next freshly baked sheet and place the earlier roll at one edge; use the sheet to wrap around it. Repeat with the remaining sheets and jam.
Ready to continue when: The sheets form one compact roll, without large cracks or jam squeezing out at the ends.
- 04
Cool and serve
Cover the roll with a cloth and let it cool. Cut it into thin slices to serve.
Ready to continue when: The roll is cool and holds its shape when cut into thin slices.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Cómo Hacer Bolo de Rolo Auténtico | Receta Tradicional del Nordeste | Tramontina global.tramontina.com/es/blog/recetas/como-hacer-el-autentico-bolo-de-rolo-un-clasico-brasil…
- Cómo cocinar un rico bolo de rolo www.cocina-brasilena.com/recetas/reposteria/bolo-de-rolo
- Disfruta del sabor de Brasil: bolo de rolo en tu cocina ¡en pocos pasos! | MDZ Online www.mdzol.com/tendencias/disfruta-del-sabor-brasil-bolo-rolo-tu-cocina-en-pocos-pasos-n11658…
- Aprende la receta del "Bolo de Rolo" • Confitería Brasileña brasilfoodsafaris.com/es/confiteria-brasilena-viaje-y-gastronomia/
- Bolo de Rolo of Brazil | VOV5.VN vovworld.vn/food-delight/bolo-de-rolo-of-brazil-1854841.vov5
- Soluciones de Almacenaje para Alimentos Embalados con Papel Antigrasa arrosi.com/es/blog/Soluciones-de-Almacenaje-para-Alimentos-Embalados-con-Papel-Antigrasa
- \r\n \n Blog de SAIA | Noticias e información sobre seguridad alimentaria\n \r\n www.saia.es/blog
- Cómo conservar la frescura de tus elaboraciones de pastelería harinaliacanarias.es/blog/como-aumentar-la-durabilidad-de-tus-elaboraciones-con-tecnicas-de-…
- Archivo:Bolo de Rolo, doce brasileiro, típico de Pernambuco.jpg - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Archivo:Bolo_de_Rolo,_doce_brasileiro,_t%C3%ADpico_de_Pernambuco.jpg
State: Published after documentary validation; no “Tested” label is shown.