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1. Lightly grease a baking sheet and preheat the oven to 350°F (175°C).
2. Unroll the crescent dough on a clean board and divide the triangles.
3. Mix the granulated sugar, cinnamon, nutmeg, vanilla essence, and fresh strawberry halves in a bowl until the strawberries are lightly covered.
A little mound of strawberry mixture should be placed on the larger end of each dough triangle.
Step 5: Carefully roll up the dough, beginning with the end that has the strawberry filling. Tuck in the edges as you wrap up to ensure that the filling stays snug.
6. Place the dumplings on the prepared baking sheet and use melted butter to brush on top of each. For a crispy, golden crust, sprinkle some sugar on top.
7. After the dumplings have risen up and turned a golden brown color, and the berries are bursting with delight, bake them for approximately 12 to 15 minutes in a preheated oven.
As my grandmother would say, “Patience is the secret ingredient.” So, let it cool a little before you serve it.
Tips and Variations: – Use whatever berries are in season or plentiful in your garden; you may replace strawberries with any berries you choose.
– A The tastes will be amplified and given a nice zing with just a little zest of an orange or lemon.
– A If you’re feeling extra ambitious, whip up a quick glaze using milk and powdered sugar to pour over the hot dumplings.
– A Keep in mind that you may enjoy this delicacy all year long by purchasing and storing fresh strawberries when they are in season.
– A If you have a can of crescent rolls and a bag of frozen berries on hand, you can quickly prepare this comforting dish for days when you’re busy or when you have unexpected company.
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