Grandmaw’s Grape Hull Roll
- 1½ cups flour
- ¼ cup sugar
- 8 tablespoons cold unsalted butter, cut into small pieces
- 1 egg yolk
- 2 tablespoons milk or cream
- 2 cups of muscadine grapes
- ½ cup sugar
- 4 tablespoons butter
- Water to make approximately 3 cups of liquid
Roll pastry thin to a 12-inch round. Set it aside while you create the filling and sauce.
Separate hulls from the pulp (see the tip below). Cook the hulls, half covered with water, for 45 minutes. Lift hulls from the water with a slotted spoon and allow to cool briefly.
Spread the cooked hulls on the pastry jellyroll style and pinch the seams. Place in a 13-by-9 glass baking dish.
Bring pulp to a boil and add sugar, butter, and water. Cook 10 minutes. Pour half of the boiling sauce over the hull roll.
Place in a 400-degree oven for 10 minutes. Lower the heat to 350 and cook until the roll is brown on top.
Serve the sliced hot roll with the remaining sauce poured over the top. Since the roll is served hot, you may decide to prepare the roll ahead of time and place covered in the refrigerator until ready to bake.
A special note when working with muscadine recipes: To remove the seeds before processing, cut the fresh muscadines in half, remove the seeds and squeeze the hull to remove the pulp.