Transport yourself back to the sunny, fragrant kitchens of yesteryear with Strawberry Dumplings, a recipe that embodies the resourceful and heartfelt cooking of our rural Midwest ancestors. These delightful treats, encased in tender crescent rolls, are a testament to simpler times when each piece of dough and ripe berry was cherished. Easier to make than a pie but equally gratifying, they’re perfect when strawberries are in season or whenever you crave a touch of simplicity and sweetness.
1 can of crescent rolls (8 count)
1 pint of fresh strawberries, hulled and halved
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
A pinch of nutmeg
2 tablespoons unsalted butter, melted
Additional sugar for sprinkling
Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
Unroll the crescent dough and separate into triangles.
Toss strawberries with granulated sugar, vanilla, cinnamon, and nutmeg.
Place a portion of the strawberry mix at the wide end of each dough triangle.
Roll the dough from the filled end, tucking in the sides.
Place the dumplings on the baking sheet, brush with butter, and sprinkle with sugar.
Bake for 12-15 minutes until golden brown and bubbly.
Cool slightly before serving.
Serving Suggestions and Variations:
Pair with vanilla ice cream or whipped cream, or drizzle with warm cream for an indulgent touch.
Enjoy with strong coffee or cold milk.
Substitute strawberries with other berries or a mix.
Add lemon or orange zest for a fresh twist.
Drizzle with a simple glaze made from powdered sugar and milk.
Stock up on seasonal strawberries or keep frozen berries and crescent rolls for quick preparation.
These Strawberry Dumplings are more than just a dessert; they’re a sweet connection to the past and a reminder of the joys of cooking and sharing food. They might even become a cherished tradition in your own home, bridging past and present with every delicious bite.