Fresh Fruit Kutchen Recipe - Cooking Index
Fresh Fruit Kutchen Recipe - Cooking Index
| 1/2 | Master sweet dough | |
| 3 cups | 330g / 11oz | Mixed fruit slices |
| Crumb topping | ||
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 3 tablespoons | 45ml | Sugar |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| 3 tablespoons | 45ml | Butter or margarine - softened |
| Almond icing | ||
| 1 cup | 198g / 7oz | Powdered sugar |
| 5 teaspoons | 25ml | Milk |
| 1/4 teaspoon | 1.3ml | Almond extract |
Roll dough to 15- x 10-inch rectangle. Place on large greased baking sheet.
Cut fresh fruits (such as apples, pears, plums, peaches or nectarines) into 1-inch slices to measure 3 cups fruit. Arrange in lengthwise rows on dough.
Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375F for 20 minutes or until done. Remove from pan; cool on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or drizzle with Almond Icing (recipe follows).
CRUMB TOPPING: In small bowl, combine all-purpose flour, sugar, ground cinnamon and ground nutmeg. Cut in softened butter or margarine until mixture resembles coarse crumbs.
ALMOND ICING: In small bowl, combine powdered sugar, sifted, 4 to 5 teaspoons milk and almond extract; stir until smooth.
Source:
"Whitman's Chocolate Cookbook" ISBN 0-517-64157-7
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