Strawberry Dumplings
Wednesday, April 24, 2019
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Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.
Do you like apple dumplings? If your answer is yes, then you must take some time and look at my presentation of this interesting and a very tasty remake of a classic treat which is a favorite for all of us.
When I made my first Apple Dumplings last year, not only did they become a staple diet in our household, they are one of the most popular recipes on my blog. Quickly, they had competition – Perfect peach dumplings! And really, whichever fruit you use, you simply must love dumplings! Crescent rolls are baked in a sauce made with a lot of butter and brown sugar spiced up with vanilla and cinnamon, they really get an interesting and tasty texture. The downside of the roll stays soft and juicy and the top becomes crispy and irresistible.
Description
Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.
Ingredients
1 (8 ounce) can crescent rolls
1 sticks butter
3/4 cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup lemon soda
2/3 cup fresh srawberries-diced
Instructions
Preheat the oven at 350 F ; butter 8×8 inch baking dish and set aside.
Roll diced strawberries in a crescent roll and place in a buttered dish.
Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan (not over the rolls)
Bake for 30-35 minutes, or until they become golden brown.
Serve warm.
Get Full Recipe Strawberry Dumplings