Saturday, February 11, 2006

Cinnamon Fruit Swirl

Dear Bubut,

After a busy day at school, the kids surely deserve a treat. There's no better way to brighten their day than with a tasty snack. So indulge their sweet tooth with this heavenly recipe. It's another great way to use fruit cocktail in your baked goodies. And it's the perfect way to show the kids just how much you love them.
Stay happy!



1 Tbsp. active dry yeast
1/4 cup warm water
1/4 cup evaporated milk
1/4 cup sugar
1/2 tsp iodized salt
1 egg
1/4 cup margarine, softened
2-1/2 cups all-purpose flour


1 can (439g) DEL MONTE Fiesta Fruit Cocktail, well drained
2 Tbsp. butter or margarine, softened
1/4 cup brown sugar
2 tsp. cinnamon


1. Pre-heat oven at 350oF.

2. Dough: Dissolve yeast in warm water. Stir in milk, salt, sugar, egg, margarine and 1-1/4 cups flour. Beat until smooth. Mix remaining flour to make a dough. Transfer into lightly floured board. Knead until smooth and elastic, about 5 minutes. Cover with damp cloth and let rise in a warm place until double (about 1-1/2 hours). Punch down dough.

3. Roll into a flat rectangle. Mix ingredients for filling. Spread over dough. Roll up beginning at the wider side. Pinch edge to seal well. Stretch to make even.

4. Using a thread, cut roll into 12 slices. Place slightly apart in greased baking pan or muffin cups. Let rise until double. Bake for 30 minutes.


Lusog Note: Excellent source of Iron - for healthy red blood cells.


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