That’s how good they turned out to be. Did I mention I ate the first one warm?.
It could’ve been any other berry, but now that they are made I strongly suggest those bumpy red berries because they are sweet and tart, adding a nice touch of color, very festive rolls. Did I mention that there’s caramel under the rolls? Or that the green and red season will be here before you blink twice?.
- Preheat oven to 350º.
- Heat an 8-inch cast iron skillet or baking pan with the sugar over low heat until it melts and caramelizes. Remove from heat and reserve.
- Roll dough on a lightly floured surface about 1/3 inch thick.
- With the back of a spoon or a spatula, spread the almond cream evenly on top. Scatter raspberries and carefully roll into a log.
- Cut into 8 rolls and arrange in the skillet, one in the middle and rest surrounding it.
- Bake for 30 to 40 minutes, until puffy and golden. The middle should be jiggly but not runny.
- Let cool for a few minutes and then, very carefully, invert onto serving platter. Be careful while doing this since the skillet is very heavy and the serving plates are usually fragile.
- Alternatively, eat them directly from the pan.
- If you have some extra raspberries, heat them over low with a few tablespoons water until they begin to soften. Pour them over the rolls.
Today’s 5 related recipes worth looking at:
PEACH MELBA BARS from Oh Sweet Basil
RASPBERRY FRIANDS from Cook Republic
BLACKBERRY OAT COCONUT ROLLS from Healthy.Happy.Life
FRANGIPANE RIPPLE CHOCOLATE CAKE from Technicolor Kitchen
PECAN FRANGIPANE CRANBERRY CROSTATA from Dolcetto Confections