Ingredients: |
Ingredients: I like to make this the day before so that it's easy to put together when I wake up in the morning.
One box of Pillsbury Hot Roll mix.
1 egg
2 Tbsp. soft butter
1 cup hot water (120-130 degrees)
Topping
1/3 cup flour
1 1/3 cups of sugar
2 cups fresh or sour heavy cream
1 Tbsp. vanilla
1 can pie filling (raspberry, cherry, apricot, peach, etc.)
cinnamon
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Directions: |
Directions:Mix hot roll mix according to directions.
Press into a greased, large, deep 9 x 13" cake/casserole/Roaster pan. (Note: a regular 9 x 13 cake pan might be too small.)
Cover pan with foil or plastic and place in refrigerator.
If you plan to bake immediately, let rise until double in bulk for about 45 minutes.
Then proceed with topping instructions.
Topping:
Mix flour thoroughly with sugar so it doesn't lump when liquid is added.
Gradually add heavy cream and stir out all lumps. (note: some people actually like to use cream that has soured, but is not the same as sour cream that you buy in the store.)
Cook in a heavy pan on the stove stirring constantly. Gradually bring to boil. Let cook two minutes longer.
Let cool. Add vanilla. Place in refrigerator, if you plan to bake the kuchen the next day.
To assemble:
If you're baking the following day, remove kuchen from refrigerator and allow to rise in a warm place for at least an hour until it is double in bulk. (I put it in the oven using the proofing control that I have on my oven.)
Remove topping from refrigerator and heat slowly stirring constantly on stove until it liquefies and is easy to pour.
Select a 16 ounce can of pie filling, any flavor like: raspberry cherry, apricot, peach, etc. Press little pockets into dough and fill each pocket with fruit filling.
Poor topping over dough and fruit.
Sprinkle with cinnamon.
Bake at 350° for 30 to 45 minutes, until golden brown. |
This recipe for Kuchen is from