CARAMEL CUTTER ROLLING PIN RECIPES

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CARAMEL SNICKERDOODLE BOMBS - CAKESCOTTAGE



Caramel Snickerdoodle Bombs - Cakescottage image

3-ingredient Caramel Snickerdoodle Bombs is a quick and easy recipe full of gooey caramel filling. Perfect to serve at your next Fall party.

Provided by Dan

Categories     Caramel Dessert    Easy Dessert    Easy Recipe    Holiday

Number Of Ingredients 3

1 tube refrigerated crescent roll dough or Crescent Dough Sheet
1 bag caramel candies
1 cup of cinnamon/sugar blend

Steps:

  • Preheat the oven to 350F. Line baking sheet with parchment paper.
  • Unroll crescent dough and tear apart each piece where dough is perforated, and cut each crescent roll triangle in half into two pieces.
  • (Or cut into 2 1/2 x 2 1/2 inch pieces using a pizza cutter, or a sharp knife if using crescent roll sheet)
  • Place a caramel candy in the center of each dough piece. Wrap it gently around caramel, then form into a ball. Roll it in the cinnamon sugar mixture.
  • Place them onto a baking sheet leaving about 1? apart. Bake 10-12 minutes or until they’re firm and puffy.
  • Serve warm, so caramel is soft and gooey!

DULCE DE LECHE (CARAMEL) CROISSANTS | FOODTALK



Dulce De Leche (caramel) Croissants | Foodtalk image

Provided by Or Misgav

Total Time 135 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 28

Number Of Ingredients 13

500 gr flour
1 tbs yeast
1/4 cup sugar
150 gr melted butter
1/3 cup milk
200 ml water
1 egg
1 pinch of salt
Either follow the Dulce de leche recipe or purchase one
Optional: Nutella
1 egg
1 cup sugar
1 cup boiled water

Steps:

  • Mix for approximately 3 minutes the flour, butter with the milk, add the egg.
  • Add the salt.
  • Mix for 2 minutes.
  • Cover and place in a dark, hot place for an hour.
  • Check after an hour if the dough is double its size, of not, leave for another hour.
  • Once the dough is ready, knead for a few minutes and divide the dough into 4 even pieces.
  • Knead the dough until soft, and then using a rolling pin, flatten it on top of a floured surface.
  • If the dough is too dry, add a bit of melted butter to it.
  • Once flatten to a thin layer of dough, cover it completely with the filling of your choosing.
  • Then, fold it into half (pictures above)
  • Using a pizza cutter, cut the dough into triangles
  • Fold it in, from the base of the triangle.
  • Place on a baking sheet
  • Once all the Croissants are ready to be baked, leave it to rest for 15 minutes
  • After the time has passed, brush it with egg. Try to avoid the filling and brushing only the dough
  • Bake for 15 minutes on 180 degrees celsius
  • Optional: for glazing boil 1 cup of water and add 1 cup of sugar. Melt the sugar until dissolved completely.
  • The minute the Croissants are out of the oven, cover with the sugar glaze. If it will cool down, it would not stick.

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