Pin Reaper: LadyClare
Original Inspiration: http://www.pinterest.com/pin/398287160767737636/ via http://www.grandbaby-cakes.com/2014/01/lazy-strawberry-cinnamon-rolls/
What I Did: I’ve had a lot of Pinterest wins, so it was about time that I had such a magnificent, user-error fail. The recipe that I decided to try was called “Lazy Strawberry Cinnamon Rolls.” I guess I thought that the word “lazy” in the title meant that this was going to be a quick and easy recipe—I very shortly discovered the truth.
I chose this recipe because I already had all of the ingredients, including some already sliced up strawberries that were beginning to go soft in the refrigerator. The aforementioned beginning-to-go-soft strawberries were chiefly why I decided to attempt this. Anyway, I gathered my ingredients, when I realized that the recipe called for seamless crescent roll dough (or frozen puff pastry, but I have no freaking clue what that is). I only had the normal, seamed crescent roll dough—y’know, like for pigs in a blanket—but I decided to try it anyway, because I was far too lazy to run out to the grocery store for just one item.
It started out promising enough. I rolled out my seamed crescent roll dough, and carefully pinched any holes in the seams together. The melted butter, strawberry jam, and strawberries spread on the dough nicely, and with the cinnamon sprinkled on top, it smelled heavenly. The problem started when I had to roll the pastry up—the dough had gotten rather sticky, and my pinched-together seams were starting to split again. I managed to hoist my mess onto the baking sheet, and hastily patched up the holes with a second roll of the cursed seamed crescent roll dough. The recipe then required the roll to be cut into slices, but I didn’t trust the insides not to seep to the outsides, so I let it go.
I threw together the icing, blithely believing that my roll was going to turn out somewhat resembling the picture. But when my timer beeped and I opened up the oven door, I had to laugh. The hot jam was oozing out of the sides of my flat “roll,” looking a lot like blood. I knew no good would come of attempting to flip the horrid pastry with a spatula, so I managed to cover it with a second baking sheet and flipped it over. I had to laugh again—the underside was worse than the top! The bottom part of the pastry stuck to the pan, leaving a gaping hole. I then decided that my family was going to eat this puppy open-face style, and drizzled the icing atop the strawberry goop. Horribly, horribly disfigured… but so delicious!
Moral of the story: never try to wing a recipe you’ve never tried before!
My Result:
Next Time I Will: I might attempt this again in the distant future, but only after I’ve found “frozen puff pastry,” or seamless crescent roll dough!
Hi, frozen puff pastry is something EVERYONE in Britain uses, I have absolutely NO idea what ‘seamless crescent roll dough’ is, but puff pastry is probably the same thing. It’s basically pastry (do you call it dough in the US?) that will become all flaky and puffed up when you put it in the oven. It is really difficult to make so most people buy it in frozen sheets (thus the “frozen”)
I am glad this tasted good! You’re final result looks like a severed arm! I was like wow, that would be awesome for Halloween dessert!
Who did you murder?
puff pastry is widely available in your average grocery store here (MA, US) but it is difficult. it dries out really quickly and if that happens it will tear and be a disaster to work with. you get it in the freezer section. it’s what you’d use if you were making baklava, it’s composed of lots of thin sheets. it’s weird they’d suggest that for this recipe imho. i think the one i see the most is pepperidge farm brand.
seamless crescent roll dough - i have never seen it labeled as such, but when looking up stromboli recipes today, it seems pillsbury and whoever have a canned dough that doesn’t have seams. i think it is usually used for pizza, so it just unrolls into a rectangle. usually pinching the seams shut works though…at least it tasted good! 🙂
Jerk - you’re thinking of phyllo (filo) pastry. That’s what you make baklava with; puff pastry tends to be used for things like pasties and sausage rolls and similar. You bake phyllo pastry dishes by brushing each layer with egg and then putting another layer down, so when it’s cooked it’s thin and brittle. Puff pastry expands into flakier layers on its own.
ahaha, it looks like you gutted a small creature!
oh goodness, well, if you ever need a creepy treat on halloween, this’ll work! :p
Oh my gosh it’s bleeding! 😀