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Leslie’s favorite pastry is Macrina’s Roly Poly. \u201cThe smell of Roly Polys warming in the oven brings me back to childhood memories of being in my Grandmother Bakke\u2019s kitchen. We would wait by the oven for the cinnamon rolls that we had just made together to finish baking,\u201d Leslie says.<\/p>\n
Time spent baking with her grandmother and mother inspired Leslie to attend the California Culinary Academy in San Francisco. From there, she went on to apprenticeships with award-winning chefs and bakers and finally opened Macrina in 1993.\u00a0\u201cWhen we were creating breakfast treats in the early days, the treasured memory of my grandmother\u2019s rolls came to mind,\u201d Leslie says. \u201cThere were no measurements, just about this much and then that much. At some later point, I\u2019d documented approximate amounts for our family recipes and carried them with me wherever I went.\u201d<\/p>\n
Leslie will never forget the memories that became the basis for Macrina’s Roly Poly recipe. \u201cThe best part of my grandmother\u2019s rolls was the filling of cinnamon, sugar, raisins, coconut, and walnuts. No one ingredient overpowered the others,\u201d Leslie says. \u201cAt Macrina, I had the wonderful advantage of already having the laminated dough we used for croissants. It had many thin layers of unsalted butter ready at my disposal.\u201d<\/p>\n
The combination of Grandmother Bakke\u2019s filling and the laminated dough was just about perfect. Leslie added a dollop of cream cheese frosting and the Roly Poly was born.<\/p>\n
\u201cThe Roly Poly is my all-time favorite breakfast pastry,\u201d Leslie says.<\/p>\n","protected":false},"excerpt":{"rendered":"
Leslie’s favorite pastry is Macrina’s Roly Poly. \u201cThe smell of Roly Polys warming in the oven brings me back to childhood memories of being in my Grandmother Bakke\u2019s kitchen. We would wait by the oven for the cinnamon rolls that … Continue reading