Posted on Facebook and I have to try for race day
- Carbohydrate 33.6148235 g
- Cholesterol 3.1185 mg
- Fat 2.381733 g
- Fiber 1.44162000433922 g
- Protein 2.9440095 g
- Saturated Fat 0.5482022 g
- Serving Size 1 1 Serving (95g)
- Sodium 237.78353 mg
- Sugar 32.1732034956608 g
- Trans Fat 1.54577585 g
- Calories 173 calories
Step-by-step
- Roll out the dough.
- In a small bowl mix together cream cheese and sugar.
- Spread evenly over the rolled out dough.
- Then spread the pie filling over the cream cheese mixture.
- Cut into 1 inch strips and roll into a small circle putting in the center of a prepared 8 inch round cake pan.
- Continue to add the strips until you have a nicely formed circle.
- Bake at 350 degrees for 20-30 minutes.
Fat content in dairy acts as a barrier that regulates moisture transfer, preventing fruit filling from dissolving the surrounding bread dough during baking. When combined, sugar draws out water from the canned pie filling through osmosis, requiring careful management so the spiral retains structural integrity rather than becoming soggy. Understanding these reactions ensures the final pastry achieves a golden exterior while maintaining a tender crumb.
- Roll refrigerator dough to an even thickness of one-quarter inch to ensure uniform baking times across all individual strips.
- Soften the eight-ounce package of cream cheese to room temperature before mixing with sugar to prevent lumps and ensure smooth spreading.
- Bake the assembled pastry in a preheated oven at 350 degrees Fahrenheit for twenty to thirty minutes until the crust turns a distinct golden brown.
- Substitute canned pie filling with homemade fruit compote thickened with cornstarch at a ratio of two tablespoons per cup of fruit to control excess liquid.
- Store leftovers in an airtight container at room temperature for up to forty-eight hours, or refrigerate for up to five days and reheat gently before serving.
Precise temperature control prevents the dairy lipids from melting out too rapidly before the gluten network sets. Monitoring the visual cues of the dough guarantees a successful outcome.
