ALMOND STREUSEL ROLLS
Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Time 1h15m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out to a 15x10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough. , Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place cut side down in a greased 12-in. cast-iron skillet or 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°. , Combine topping ingredients; sprinkle over rolls. Bake until golden brown, 35-40 minutes. Cool on a wire rack. , In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls.
Nutrition Facts : Calories 482 calories, Fat 13g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 308mg sodium, Carbohydrate 83g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
GOOSEBERRY & ALMOND STREUSEL SQUARES
A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 1h15m
Yield Cut into 8 squares
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
- Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
- Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.
Nutrition Facts : Calories 589 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.78 milligram of sodium
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