![]() ![]() ![]() It’s a super simple version of a stunning Strawberry Napoleon Pie that a home-baker featured at the State Fair of Texas back in 2015. You finish it with graham cracker crumbles, fresh strawberries and a dark chocolate drizzle. A short warming in the microwave or toaster oven will take the chill off before eating.Fresh Strawberry Vanilla Cream Pie: This delightful dessert is a homemade pudding atop a delicious graham cracker crust. Store these buns in the fridge for up to 3 days. Reduce the baking time to 25 to 30 minutes. For smaller buns, divide the dough into 24 equal portions and place in two well-greased 12-cup muffin pans.These large, rich buns make a very filling breakfast! A digital thermometer should read 200☏ when inserted into the center of a roll. They should be golden brown on the edges, and the streusel should be nicely browned, as well. Bake the rolls in a preheated 350☏ oven for 45 to 55 minutes.Use all the streusel don’t worry if it falls off the top of the rolls and settles between them. Sprinkle the streusel over the tops of the rolls.Use your wet fingers to spread the filling completely over the top of each bun. Uncover the rolls and pipe a large dollop of cream cheese filling on top of each.Prepare the streusel by combining the flour, sugar, and butter with a fork or your fingers until it’s in large crumbles, similar to large granola clusters.Cut off a generous piece of the corner of the bag, leaving an opening the size of a quarter. Combine the softened cream cheese, confectioners’ sugar, vanilla, flour, and salt. As the dough is rising, prepare the topping.Cover the dish with plastic wrap, and let rise for 40 minutes. Place in a greased 9″ x 13″ x 2″ baking dish, cut (spiral) side up. Slice the roll into 12 equal portions.Spread with the cooled blueberry filling, and roll up cinnamon-roll style. Gently deflate the risen dough, and roll/pat it into an 18″ x 20″ rectangle.Remove from the heat and cool to room temperature. Add the sugar/thickener to the berries/wine and cook over medium heat until the sauce is thick, about 5 to 8 minutes. Place the berries and juice or wine in a medium-sized saucepan. While the dough is rising, prepare the filling.Place the dough in a lightly greased bowl and let it rise for about 60 minutes, until it’s nicely puffed. To make the dough: Combine all of the dough ingredients and mix and knead - by hand, mixer, or in a bread machine set on the dough cycle - to make a soft, smooth dough.1/2 cup (8 tablespoons) butter, slightly softened.1/2 cup King Arthur Unbleached All-Purpose Flour.2 tablespoons King Arthur Unbleached All-Purpose Flour.12 ounces (1 1/2 large packages) cream cheese, at room temperature.2 cups (425g) fresh or frozen blueberries.3 cups King Arthur Unbleached All-Purpose Flour.However, the taste was excellent and will definitely be making these again. I only baked them for 40 minutes, when the internal temperature was 205 deg F. I would have preferred one similar to what is found on a cinnamon muffin or a pie. Also, I wasn’t impressed with the streusel crumble. I also added the juice of 1/2 lemon to activate the pectin. I mostly followed the recipe with a few exceptions I used apple cider instead of wine for the filling. I received a recipe from King Arthur Baking (formerly Flour) for Blueberry/Cream Cheese rolls topped with the aforementioned crumble topping. With cream cheese and a sugar crumble topping.
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