Cherry Roly Poly Recipe

Ingredients <br>- 2 cups all-purpose flour <br>- 3 teaspoons baking powder <br>- 1 teaspoon salt <br>- ¼ cup shortening, chilled <br>- ⅔ cup cold milk <br>- 2 cups cherries, pitted and halved <br>- ¾ cup white sugar <br>- ½ teaspoon ground cinnamon <br>- 2 teaspoons grated lemon zest <br>- 2 tablespoons butter, melted <br><p></p>Directions <br>step 1: To make dough: In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry blender or two knives, until mixture resembles coarse crumbs. Stir in milk, a little at a time, and mix well. Knead briefly. Set aside. <br>step 2: For filling: In a medium bowl, stir together cherries, sugar, cinnamon and lemon zest until well mixed. <br>step 3: On a floured surface, roll the dough into a rectangle 1/4 inch thick. Brush with melted butter. Spread the cherry filling evenly over the surface of the dough, leaving 1/2 inch around the edges. Roll up the dough, starting at a short end, and pinch together all the edges so that the juice will not escape. Wrap roll in a kitchen towel or cheesecloth and tie loosely. <br>step 4: Place in a steamer or colander over boiling water, cover and steam for 90 minutes, until dough is firm. Remove cloth, slice and serve. <br>

Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup shortening, chilled
- ⅔ cup cold milk
- 2 cups cherries, pitted and halved
- ¾ cup white sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons grated lemon zest
- 2 tablespoons butter, melted

Directions
step 1: To make dough: In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry blender or two knives, until mixture resembles coarse crumbs. Stir in milk, a little at a time, and mix well. Knead briefly. Set aside.
step 2: For filling: In a medium bowl, stir together cherries, sugar, cinnamon and lemon zest until well mixed.
step 3: On a floured surface, roll the dough into a rectangle 1/4 inch thick. Brush with melted butter. Spread the cherry filling evenly over the surface of the dough, leaving 1/2 inch around the edges. Roll up the dough, starting at a short end, and pinch together all the edges so that the juice will not escape. Wrap roll in a kitchen towel or cheesecloth and tie loosely.
step 4: Place in a steamer or colander over boiling water, cover and steam for 90 minutes, until dough is firm. Remove cloth, slice and serve.

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