Sparkling orange biscuit with a fruity filling
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated original biscuits
1/2 cup preserves (raspberry must be seedless)
4 oz cream cheese (optional)
1 medium orange peel, grated
coarse white sparkling sugar (I like Wilton’s, from Michael’s Crafts)
1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon vanilla
Heat oven to 350 degrees. Lightly spray baking sheet with cooking spray. Separate dough into 8 biscuits. Separate each biscuit into 2 layers; spread 1/2 tablespoon of preserves between layers. Another option is to mix 1/4 cup preserves with 4 oz cream cheese and spread 1/2 tablespoon between layers. Put biscuits back together. Pinch edges together to seal. Spread remaining preserves on tops of biscuits. Sprinkle each with the orange peel. Sprinkle 1/2 teaspoon sparkling sugar over the top of each biscuit. Bake 13-16 minutes or until golden brown. Cool for 5 minutes
beat whipping cream, adding sugar and vanilla when soft peaks form
To serve, arrange 3-5 strawberry slices on the top of each biscuit. Drop 1/2 tablespoon whipped cream in the center and sprinkle with colored sugar.
Choose your favorite flavor of preserves. I used strawberry. If using cream cheese, mix with 1/4 cup preserves.
Separate biscuits in half and spread one half with preserves. Put biscuits back together and seal. You can use sugar free preserves.
Spread preserves on top of each biscuit
sprinkle grated orange peel on top
sprinkle 1/2 teaspoon sparkling sugar on top of each biscuit
bake in preheated oven at 350 degrees for 13-16 minutes or until golden brown
cool for 5 minutes
Beat whipped cream with sugar and vanilla until soft peaks form
choose some colored sprinkles
Top each biscuit with 3-5 strawberry slices and 1/2 tablespoon whipped cream and sprinkle with colored crystals
The sweet citrus taste and the crunch of sparkling sugar is a sensation that makes you want more
It is a burst of spring on the plate and in every bite