CRYSTALLIZED LEMON PEEL RECIPES

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LEMON-STRAWBERRY CRESCENT ROLL-UPS RECIPE - PILLSBURY.COM



Lemon-Strawberry Crescent Roll-Ups Recipe - Pillsbury.com image

We took the best flavors of spring—fresh strawberries and lemon—and wrapped ‘em all up in sweet crescent dough for a special treat to serve at your next brunch party! Take these little beauties up a notch by drizzling with a quick lemon glaze.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 8

4 oz cream cheese, softened (from 8-oz package)
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
1 can (8 oz) refrigerated Pillsbury™ Sweet Hawaiian Crescent Rolls (8 Count)
1/2 cup chopped fresh strawberries
1 tablespoon butter, melted
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • In small bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on high speed 1 to 2 minutes or until smooth and creamy.
  • Separate dough into 8 triangles. Spread about 1 tablespoon of the cream cheese mixture evenly onto each triangle. Spoon 1 tablespoon strawberries onto cream cheese at wide end of each triangle. Roll up, starting at widest end to pointed end. Place each roll-up pointed end down on cookie sheet. Brush with melted butter.
  • Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
  • Meanwhile, in small bowl, mix powdered sugar and 2 teaspoons of the lemon juice until smooth. Add lemon juice 1/2 teaspoon at a time until desired drizzling consistency, if needed. Drizzle over roll-ups. Serve warm.

Nutrition Facts : Calories 210 , CarbohydrateContent 24 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Roll-up, SodiumContent 270 mg, SugarContent 15 g, TransFatContent 0 g

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE ...



Gingerbread and Lemon Curd Trifle with Blackberry Sauce ... image

Provided by Bobby Flay

Categories     dessert

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 24

Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  • To assemble:
  • Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
  • Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
  • Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

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GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE ...
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