Entrepreneur: Brittany Garman
Industry: Event Planning
From the Kitchen of: Brittany Garman
Since I was a child I have always loved cooking and baking which I absolutely get from my Nana. Growing up my Nana would prepare the most beautiful meals for the holidays all while humming the melody of Fred Astaire’s “Cheek to Cheek.” Flaky, fruity pasties were always in plentiful supply and no amount of will power could keep me from sampling her extraordinary creations. Sweets like this remind me of very much of her and her warm, gracious nature which is why I make these Merry Berry Morning Rolls time and time again. This recipe is an absolute crowd pleaser, perfect for any season and awakens the senses by filling the home with fragrant aromas of citrusy deliciousness…and a little bit of Nana. Plus, bonus! This recipe is very versatile as you can easily substitute one berry for another you prefer. I do hope you love this recipe as much as I do. Happy Holidays!
Merry Berry Morning Rolls
Yield: 4 Rolls
Bake at 375 degrees Fahrenheit
~ Ingredients ~
One can of Pillsbury Grands! Crescents Rolls
1/2 cup fresh raspberries
1/2 cup fresh strawberries
1/2 cup fresh blueberries
2 Tablespoons fresh squeezed orange juice
¼ cup of sugar plus more for dusting
4 tbsp of orange zest
One beaten egg
~ Instructions ~
Preheat the oven to 375 degrees Fahrenheit.
Step 1: In a medium sized bowl, whisk ¼ cup of sugar, the orange juice, and 3 tablespoons of the orange zest until evenly mixed but still a bit gritty. Add all the berries and stir until the fruit is evenly coated. Set aside.
Step 2: Open the can of Grands! Crescent Rolls and unroll the dough. Work two crescent rolls into a ball then roll out on to a floured surface to make a 7″ square. You will have 4, 7″ squares.
Step 3: Beat the egg then brush along the edges of the crescent roll square. Evenly distribute the fruit amongst the four squares and be sure to not add too much excess juice…we don’t want a soggy bottom ;). Bring together the two top corners of the roll dough and pinch along the edges. Repeat for the bottom two corners then pinch the remaining edges. You should have four pinched edges to make a square. Once you’ve reached pinched perfection, brush the top of each roll with egg then liberally sprinkle with sugar and the remaining orange zest. By liberally I mean don’t be shy.
Step 4: Line a 12”x18” baking sheet with raised edges with parchment paper and bake for 24-28 minutes or until golden brown. Allow the Merry Berry Rolls to cool for about 10 minutes, no burned tongues please, and serve warm. Enjoy!
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