Make a copy of this dish.
Occasionally, a little pleasure like Strawberry Dumplings may transport us to long-ago, sunny kitchens when the aroma of freshly baked dough and delicious fruit filled the air, promising a reward that was well worth the wait. This dish is a throwback to our rural Midwesterner ancestors' inventive homemaking—a period when we treasured every scrap of dough and every luscious fruit. As an homage to those days, here are Strawberry Dumplings—easier than pie but just as satisfying—wrapped in delicate crescent rolls. When the berries are in season or when you just want something sweet and simple, these are the way to go.
While Strawberry Dumplings are delicious on their own, they really shine when topped with vanilla ice cream or whipped cream. A dollop of heated cream, if you're in the mood for something decadent, may make your day. To keep things in perspective, try drinking some cold milk or a strong cup of coffee.
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Cherry Pie Dumplings
A can of crescent rolls (8 count), a pint of fresh strawberries (hulled and halved), a quarter cup of granulated sugar, one teaspoon of pure vanilla essence, and a quarter teaspoon of ground cinnamon are the ingredients for eight servings.
1 A little amount of nutmeg
- Two teaspoons of melted unsalted butter
- Extra sugar for topping off
Here are the directions:
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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The simple pleasures of making and sharing a meal are brought to mind with each taste of these Strawberry Dumplings. Gathering around the table, they have the potential to form a new ritual in your family, weaving together the golden threads of past and present.
Two hundred milliliters of fruit-free yogurt and three hundred grams of wheat flour are required ingredients.
Hydrogen vapor, one hundred milliliters
Chicken egg - 4 pcs.
Add 0.3 tablespoons of salt to taste.
Vegetable oil—three tablespoons and fifty grams.
A quarter of a teaspoon of soda.
A teaspoon of sugar with a vanilla flavoring
A teaspoon of sugar with a vanilla flavoring
First things first, assemble all the dough ingredients. We're going to make pancakes with drinking yogurt in this recipe. Using dough components that are at room temperature yields thinner pancakes, according to the conventional recipe. Therefore, the dough needs less flour to "take" shape. As a result, we will empty the fridge of all its contents in advance.
