FRUIT-FILLED KOLACHES
"In our Czech community, these tender pastries are served at weddings and family dinners," shares Mary Pecinovsky of Calmar, Iowa. "The bread machine saves you from kneading the dough by hand."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 154 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
FRUIT ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 7h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
- Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
- Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
- Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
- Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.
Nutrition Facts : Calories 52 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
FRUIT-FILLED QUICK CINNAMON ROLLS
A biscuit dough that is quick to make lets you bake up a batch of these absolutely delicious cinnamon rolls in a fraction of the time traditional ones take. The milk, dried fruit filling and whole grains add great texture and good nutrition!!
Provided by Chef mariajane
Categories Breads
Time 55m
Yield 9 cinnamon rolls
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Butter an 8-inch glass baking dish.
- FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside.
- DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
- Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
- Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving.
- COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls.
- TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.
Nutrition Facts : Calories 415.8, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.1, Sodium 311.1, Carbohydrate 64.3, Fiber 5.9, Sugar 15, Protein 7.3
FRUIT FILLED SPRING ROLLS
Always on the lookout for healthy snack alternatives for children. This is great. May be served as a brunch meal or starter as well.
Provided by Wendys Kitchen
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Set up a wrapping 'station'. Have a large baking dish (big enough to completely submerge a rice paper sheet) filled with warm water.
- Next to that, have your package of rice paper, then your fruit, then your large plate, paper towels or a kitchen towel, then serving plate covered with plastic wrap.
- Place one rice paper sheet into water and press down softly to cover. Allow to sit 1 minute, then pull out gently- don't tear it! Place it flat down on plate and place slices of banana and strawberry at the bottom corner.
- Fold up corner, then fold over. Wrap in the sides, then roll all the way up. It should look like a small egg roll. Best is 4 slices banana and a little over half a strawberry per roll.
- Its better to under fill than to overfill, as the paper will tear. Place on your serving plate and cover with the plastic wrap.
- Wipe off your rolling plate and repeat with remaining sheets and fruit, placing under plastic wrap after each one to keep from drying out.
- After all wraps are used up, uncover rolls and (with a very sharp knife), cut each in half on the diagonal. Arrange attractively on a serving plate and divide soy yogurt between 4 small dipping bowls (1 for each person). Garnish with a drizzle of sauce and a sprig of mint.
- variations:
- * Try serving this on Asian plates with small dipping sauce bowls to match and eating with chopsticks.
- * Great with any fruit you would like. Great ones to try: Peaches, Pineapple, Coconut shreds, small Apple chunks, chopped Cherries, Mandarin orange segments (patted dry first), Mango, papaya, pear, etc.
- * A great sauce to try drizzled on bananas inside the roll: vegan chocolate melted with a bit of peanut butter- its very easy to make these look elegant and taste delicious!
- * Try any dipping sauce you'd like. Blended fruit and applesauce is great, all different types of soy yogurt work, and a creamy dip made with coconut milk or coconut cream. (You can find it in Asian food stores in powdered form.) Shredded coconut, flavoring (like vanilla or almond extract, ginger or cinnamon) and vegan sugar or syrup simmered down is wonderful. Serve all the sauces cold and thick!
Nutrition Facts : Calories 60.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 15.3, Fiber 2, Sugar 8.3, Protein 0.8
REAL-FRUIT ROLLS
As a parent, you object to food that comes in "Tropical Tie-Dye" flavor. But the grocery-aisle pleas are inevitable. Head them off by making real-fruit rolls that are like candy, only better.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Yield Makes 8
Number Of Ingredients 3
Steps:
- Puree berries or chopped stone fruit, sugar, and lemon juice. Cook in a saucepan over medium heat until thick, 30 to 35 minutes. Strain through a fine sieve onto a baking sheet lined with a nonstick baking mat; tilt to distribute. (Use a pan that isn't warped to prevent pooling.) Bake at 170 degrees until dehydrated, 2 1/2 to 3 hours. Let cool for 10 minutes. Cut into eight 4 1/2-by-5 1/2-inch rectangles. Roll in parchment. store at room temperature for up to 1 month -- or 2 seconds, depending on your kids' appetites.
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- In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
- Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
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- Spoon a teaspoon of granulated sugar into each of the wells, then tap the pan in all directions to coat the insides.
- Turn the pan over and lightly tap out any excess., To make the filling: Combine the sugars, cinnamon, and orange zest, stirring well with a fork to distribute the zest., To assemble: Roll the dough to an 18" x 8" rectangle., Brush the rectangle with melted butter.
- Sprinkle the dough generously with the sugar mixture and go over it lightly with a rolling pin to press it into the butter.
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