STREUSEL DOUGH RECIPES
MINCEMEAT STREUSEL RECIPE - BBC FOOD
This Christmas traybake is very quick and easy – much faster than making mince pies. The cooked streusel freezes very well – always serve warm with cream or brandy butter.
Provided by Mary Berry
Prep Time 1 hours
Cook Time 1 hours
Yield Serves 16
Number Of Ingredients 22
Steps:
- For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry.
- Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent.
- For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
- Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes.
- On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry.
- Trim the pastry level with the top edges of the tin and patch any gaps if necessary.
- Spread the mincemeat evenly over the pastry base.
- To make the topping, melt the butter and allow this to cool slightly.
- Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier.
- Using a coarse grater, grate the topping over the mincemeat and spread evenly.
- Bake in the preheated oven for about 20-25 minutes, or until golden-brown.
- Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.
STREUSEL COFFEE CAKE RECIPE - BETTYCROCKER.COM
Everyone needs a classic coffee cake recipe. Simple to make and a treat to eat, this is it! Our cinnamon Streusel Coffee Cake recipe is the perfect one to wake up and create for a holiday brunch. It only takes 10 minutes of prep time and is made easy with Bisquick™ Original Pancake & Baking Mix.
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 10 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
- In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
- Bake 18 to 22 minutes or until golden brown.
Nutrition Facts : Calories 190 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 13 g, TransFatContent 1 g
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- Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.
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Enjoy this delicious cinnamon coffee cake with streusel topping that’s ready in 35 minutes.
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I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
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Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
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From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
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- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
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This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. —Jenny Reece, Lowry, Minnesota
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Calories 181 calories per serving
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- Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
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These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized – about one-inch long – but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)
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Reviews 4
Total Time 4 hours
Calories 94 per serving
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