DiscussionsRecipe Redo

Calling all creative cooks! It's time for another round of Recipe Redo!

http://www.pillsbury.com/Recipes/Recipe-Redo

We'll be showing the results of the revised fruitcake recipe soon, but until then we wanted to get you started on these Mini Fruit Focaccia.

http://www.pillsbury.com/recipes/mini-fruit-focaccia/4f9600de-1720-4978-a784-29fa812c17f6/

Looking forward to your delicious ideas!

Perhaps spreading the dough with soft butter before adding the sugar and cinnamon. Sprinkle with brown sugar instead of granulated. Spread with cream cheese before sprinkling with sugar and cinnamon. May need some moisture as the recipe sounds dry. Spread raw dough with jelly/jam of some type before rolling and cutting, as well as melted jelly after baking.

I've been using (and seeing/eating) so much cinnamon .. that I think I'd use some cardamon (or nutmeg or crystalized ginger) instead of the cinnamon.  Not being fond of candied fruits - I'd ch0p up s0me pears -- they're so plentiful and delicious right nowl  Maybe add a few finely chopped nuts (filberts or pistachios go great w/ pears) - and I'd use the apple jelly (or something similar).

Chopped apples or pears would oxidize and chnage color. I believe the idea is to create something which could stand at room temperture without looking unappealing.

Skip the apple jelly, use grated Guyere or Swiss cheese!

Use pillsbury cinnamon rolls instead of breadsticks follow the directions as with bread sticks----rolling out the rolls and top off with the icing that comes with them.  will this work?

I would spread with some cream cheese and strawbery preserves or

Spread with cream cheese then apple butter and finrly chop some apples in place of the candied fruit

robertac:

I would spread with some cream cheese and strawbery preserves or

Spread with cream cheese then apple butter and finrly chop some apples in place of the candied fruit

I agree on the applebutter!

I would reduce the cinnamon down to 1/4 tsp (or eliminate that altogether) and add 1/4 tsp of fresh nutmeg and 1/8 tsp of ground cloves. Also, I would use a little candied ginger. Once baked, I would add some powedered sugar instead of the jelly.

I'd use the cinnamon rolls, too.....and, I'd roll the fruit up inside, skip the sugar/cinnamon mixture, and frost/glaze as usual....would tend to not burn, and would be a fun surprise inside.  You could also try to pat it out into an 8x8" pan, sprinkle the chopped fruit on top, then drizzle a thinner frosting overtop - more like a coffee cake idea, then.

What about replacing the 1/2 cup of candied cherries with a 1/2 cup of dried, mixed fruit, like is found in snacking bags in the health food section?  Our no-frills store sells pouches of mixed berries and tropical mix. It seems to me that dried fruit is a more popular taste choice than candied fruit. It is my opinion that candied fruit is what gives fruitcake its bad rap, since it is an acquired taste: you either love or hate candied fruit. Maybe they would need to be rehydrated in water or apple juice first? which would facilitate chopping the fruit. I live alone, so I will not be experimenting with my hypothesis, but your test kitchen may enjoy the challenge.

When I think of Focaccia I think of flat bread.  I love the idea of rerolling a dough to make it easy to get ingredients in there!  I agree that the candied fruit and apple jelly are holding this recipe back.  How about dried apricots and pine nuts on the unrolled dough. When rerolling, rather than cutting into spirals.... pressing into a flat oblong log with the seam down.  Top with olive oil and grated orange zest.  When it comes out of the oven cut it lengthwise once down the middle and then slice crosswise many times for as many pieces as you want.  All the cut edges will show off the fruit and nuts and give it that focaccia feeling.  Cranberries with walnuts might be nice too in which case I think I might sprinkle those with cinnamon sugar before rerolling.

 Instead of Candied Cherries, how about mixing it up a bit & using fresh fruit, cook fresh fruit like you would for your favorite pie filling on the stove top with a little sugar (about 1/2 cup), and whipped topping after its done, or you could also top with canned fruit in a pinch! , another thought would be to add cream cheese in place of the jelly & fruit topping of your choice! :P 

INITIAL REACTIONS:

"Focaccia" implies savory and flat bread, not a pinwheel appearance with sweet flavors.

The idea of candied cherries and apple jelly is terrible.  Besides, with nothing to bind the rolls together (some sort of fat) they sound terribly dry.

THEREFORE:

1. Spread with butter before sprinkling with the sugar mixture


2. DO NOT ROLL but keep flat
   


3. Top with dried cranberries or dried blueberries


4. Optional:  sprinkle with slivered almonds


5. After baking, brush with melted apricot jam and cut into bite-sized squares or rectangles.
   

My suggestion for this redo may sound different but..... I would add sausage to this!! :)  You can mix it up a little and add some kick by using hot sausage or mild. Depending on your taste buds!!! Cook sausage in a skillet until done, drain and return to skillet, next add the apple jelly. Keep frying until the sausage takes on a darker brown color and has almost a sticky texture!! Making note that you don't want this to have any grease left, if there is just redrain the sausage/jelly mix!

Keeping your previous recipe steps, just add the sausage/jelly mixture to the dough! And carry on cookers!!! Another suggestions that would be great is using puff pastries! Using a muffin tin, place dough into tins, brush with butter and sprinke on sugar mixture. Next fill your pastry cups with the sausage mixture, and place candied cherries on top! This is making me hungry :) Best wishes and Happy Cooking to Ya!! :)