Cinnamon Swirl Crust
Happy April Everyone! I had a great time this weekend playing around with dough. That’s something I do a lot and I never weary of it. I was curious what would happen if I used Little Tasties to make a cinnamon swirl crust. I had several already rolled up logs in the freezer, and a pie to make for last night’s supper with friends, so while a big pot of Black Bean Chili (a favorite recipe that will be in the new book) was simmering on the stove top, I decided to see what I could do.
First step was to defrost the rolls on a metal sheet pan. When they were pliable enough, I cut them into pieces that were a generous 1/2 inch (1.25 cm) thick. I put some flour on top of a large sheet of parchment paper and placed one Little Tasty in the middle of it. Then I started to place more of them around it. I realized that there was nothing that was gluing them together so, I pulled them apart, put a very small dab of water on one of the dough sides, pressed the next spiral shape piece of cinnamon-sugar filled dough snuggly up next to it, and continued in that fashion.
Rolling came next. I sprinkled on a little flour, placed a sheet of plastic wrap on top of all the swirls, and rolled out the first cinnamon swirl crust. It looked pretty good for a first attempt. I slid a plastic cutting board underneath the parchment paper and set the plastic covered dough in the fridge to chill while I rolled out the second dough and made a blueberry filling.
Then I contemplated how best to get it into the pie pan. I decided to pull off the plastic wrap, lay an inverted pie pan on top of the rolled out dough, and flip it over. The dough was more or less centered in the pan. I carefully pulled off the parchment paper.
I turned the blueberry filling into the pie pan next.
Placed the top dough on next by sort of deftly flopping it over the filling.
I trimmed up the edges.
Rolled them up and finished them with a tight scallop.
Here’s another view.
I added a few invisible vents right next to the fluted edge, gave it an egg white wash, and sprinkled it with sparkling sugar, which is one of my new favorite things to finish the top of a pie with. You’ve probably been using it for years, but sometimes I’m late to the game.
Then I popped it into the oven to bake as usual. When it came out I was pretty darn happy with the look.
What I learned:
- This pie now has a LOT of extra sugar in it. That’s great if you like your pies sweet sweet sweet. I like to taste the fruit, and since there was already sugar in little tasties I had made, sugar in the filling, AND sparkling sugar on top, I think it was too sweet.
- Next time I will make the cinnamon roll ups leaving out the sugar. I’ll get that nice swirled look but without the extra sweet.
Have a swirlingly lovely day!