Mascarpone Filled Cranberry Walnut Rolls Recipes

CRANBERRY SWEET ROLLS

Steps:

• In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.

CRANBERRY WALNUT RELISH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

APPLE CRANBERRY FILLED WALNUT CAKE ROLL

Steps:

• Preheat oven to 375 degrees F. Grease a jellyroll pan, line with waxed paper, and grease the paper.
• Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan. Cook over medium heat, stirring until mixture thickens, about 6 minutes. Set aside to cool.
• For cake, sift together flour, baking powder, and salt on a piece of waxed paper, set aside. Beat eggs in medium bowl for 2 minutes. Gradually beat in sugar until thick and pale, about 5 minutes. Stir in water and vanilla. Fold in flour mixture and ground walnuts.
• Pour into the prepared pan spreading evenly. Bake for 12 minutes.
• Loosen cake around the edges with a knife. Invert the pan onto a clean towel dusted with powdered sugar. Remove from the pan. Carefully peel away waxed paper. Starting at short end, roll cake and towel together. Cool on a wire rack about 30 minutes.
• When cake is cool, unroll carefully. Spread roll evenly with prepared fruit filling, leaving a 2-inch border along the short side, which will be the outside seam. Reroll the cake from short end, using towel as an aid. Place roll, seam side down, on serving platter.
• Whip together frosting ingredients. Place into a pastry bag fitted with a star tip. Pipe whipped frosting around edges and on top of cake roll.

STRAWBERRIES STUFFED WITH CRANBERRY MASCARPONE

Steps:

• Combine mascarpone cheese, dried cranberries, orange zest, and liqueur in a bowl.
• Pipe the cheese mixture onto the strawberry halves using a pastry bag fitted with an open star tip. The tip should be large enough so the cranberry bits do no clog the tip.
• Chill then serve.

CRANBERRY WALNUT CRESCENT ROLLS

Steps:

• Preheat oven to 375.
• Unroll dough; separate into 12 triangles.
• Sprinkle with sugar, craisins and walnuts.
• Press craisins and walnuts lightly into dough.
• Roll up loosely towards pointed end.
• Place rolls point-side down, onto ungreased cookie sheet; curve into crescent shape.
• Bake at 375 for 11-13 minutes or until golden brown.
• Sprinkle with powdered sugar and serve warm.