Crispy Strawberry Jam Roll Cookies

5 from 4 votes

Enjoy Crispy Strawberry Jam Roll Cookies – homemade Pirouette-style treats filled with strawberry jam goodness. Easy dessert recipe with just 4 ingredients.

Prep Time15

Cook Time12

Total Time27

Course: Desserts

Cuisine: American, French

Diet: Low Lactose, Vegan, Vegetarian

Servings: strawberry roll cookies

Calories: 157kcal

Author: HWC Magazine

Equipment

baking sheet
parchment paper or aluminum foil to line baking sheet

Ingredients

10 sheets Spring Roll wrappers wheat based not rice (If frozen, thaw in original sealed package at room temperature for 1 hour)
½ cup strawberry jam blended until smooth to remove chunks
3 tablespoons chia seeds optional
1 tablespoon lemon zest or zest from one lemon
1.5 tablespoons oil light flavored

Instructions

Preparation

Thaw frozen spring roll wrapper sheets at room temperature for 1 hour in the sealed package or in the refrigerator overnight.
If your strawberry jam is chunky, puree until smooth in the food processor or blender.
Microwave strawberry jam for 15 to 20 seconds to make it easier to spread.

Instructions

Pre-heat oven to 425°F (218°C)
In a bowl, mix together strawberry jam with lemon zest and chia seeds. Set aside.
Lay one spring roll wrapper sheet flat on a clean surface. Cover the remaining spring roll wrappers with a damp tea towel.
Spoon about ½ tablespoon of the strawberry jam on lower two thirds (⅔rds) of the spring roll wrapper. Use a brush to spread evenly and remaining approximately ¼ inch away from the edges.
Brush a light coating of oil on the other one third (⅓) of the spring roll wrapper.
Starting on the strawberry jam side, roll the strawberry brushed spring roll wrapper tightly into a thin roll so that it becomes cylindrical in shape. (Watch our video to see how it is done). Repeat this process with the remaining spring roll wrapper sheets.
Place the strawberry pirouette cookies, seam side down, on a lined and greased baking sheet and brush with oil.
Bake at 425 degrees F (218 degrees C) for 10 –15 minutes or until lightly golden and crispy. Turn the strawberry cookies midway in the baking process.
Best enjoyed hot but also delicious at room temperature.

Video

Notes

Recipe Tips

Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
Do Not Overfill! Use only about ½ tablespoon or less of jam on each spring roll wrapper sheet. Too much filling can cause the delicate cookies to crack and ooze out the filling.

How to Store?

Assembled: Not Baked – can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked – Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

Nutrition