Cherry Pie Dumplings
Ingredients:
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
Directions:
-Lightly grease a baking sheet and preheat the oven to 350°F (175°C).
-Unroll the crescent dough on a clean board and divide the triangles.
-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.
-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.
-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.
-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.
