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Raspberry-Nut Dreams

(5)
  1 reviews
  • 25 min prep time
  • 55 min total time
  • 6 ingredients
  • 16 servings
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Don't have a food processor? Use a sharp knife to coarsely chop the nuts for these Hawaiian-inspired sweet rolls.

Bake-Off® Contest 42, 2006
Kathy Sweeton
Long Beach, California

Ingredients

1/2
cup salted roasted macadamia nuts
1/3
cup packed brown sugar
2
packages (3 oz each) cream cheese, softened
1
cup Cascadian Farm® organic frozen raspberries (from 10-oz bag), thawed as directed on bag, drained and liquid reserved
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits
1/3
cup flaked coconut

Steps

  • 1 Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
  • 2 In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
  • 3 Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
  • 4 Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.
  • 1 Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
  • 2 In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
  • 3 Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
  • 4 Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sweet Roll
Calories
190
Calories from Fat
100
% Daily Value
Total Fat
11g
18%
Saturated Fat
4g
21%
Trans Fat
2g
2%
Cholesterol
10mg
4%
Sodium
320mg
13%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
6%
Sugars
8g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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