Stuffed puff pastry swirl: here is a delicious idea for a very quick dinner to be made, 2 rolls of puff pastry and a few ingredients are enough for this puff pastry wrapped like a rose, the ingredients I chose ham, mozzarella, tomatoes and oregano give the pastry a "pizza taste "Really inviting and delicious. These doses are good for a 24 cm diameter pan, 1 slice for 4 people with a side of vegetables and dinner is ready!
Ingredients for a 24 cm cake pan diameter
2 rolls of puff pastry
200 gr of cooked ham
250 gr of mozzarella (kept in the fridge) or stringy cheese
20 (approximately) datterini tomatoes
salt
dried oregano
poppy seeds
****
VIDEO RECIPE HERE:
How to make the stuffed puff pastry Girella
Grease the pan or line it with parchment paper.
We cut the two rolls in half lengthwise, in order to obtain two long rectangles
on each rectangle we arrange the slices of cooked ham, mozzarella very well squeezed, better if kept in the fridge previously.
cut the datterini tomatoes in half and arrange them in an orderly manner as in the photo, add a little salt and a little oregano; leave the edges of these rectangles of pastry free from the filling for at least 1 cm all around.
brush the edges with beaten egg and close the pastry on itself.
once closed, roll this first sheet in the shape of a snail and place it in the center of the pan.
proceed with the filling of the other 3 rectangles of pastry in the same way as the first.
Let's close them in the same way and attach them to the central swivel continuing the spiral design.
brush the entire surface with beaten egg and sprinkle with poppy seeds
Bake on the central shelf in a preheated oven at 180-200 ° for 20-25 minutes. Allow the inevitable release of juices (cherry tomatoes and / or mozzarella) to dry in the ventilated mode, just for the last 5 minutes. If it is already golden on the surface, place a sheet of aluminum foil on the grill of the upper shelf.
Cranberry Cheesecake Recipe has a fresh cranberry swirl and sugared cranberries as garnish! Easy 4-ingredient NO-BAKE cheesecake filling that’s perfect for beginners.
Cranberry Cheesecake
Cheesecake is one of those desserts that, in my opinion, fits any and all occasions.. anytime of the year! Of course that includes Fall, Thanksgiving and Christmas! Cranberries, unfortunately, are definitely a seasonal item. They can usually be found in the grocery stores in early October.
If you happen to be craving a slice of this Cranberry Cheesecake when Cranberries are out of season, don’t forget to check your grocery store’s frozen fruit section! Most grocery stores should carry them.
What is in No Bake Cheesecake with Cranberries?
Cranberries (fresh or frozen will work here!)
Granulated Sugar
Heavy Whipping Cream
Cream Cheese (make sure this is room temperature)
Cheesecake flavored pudding mix (vanilla will work, too)
Crust of choice
How to make Homemade Crust for Cheesecake
For this recipe, I use a homemade Graham Cracker Crust. To make you own crust at home, you’ll combine 2 cups of graham cracker crumbs, 6 tbsp melted butter, 1 tbsp sugar (if using salted butter, you can omit the sugar if you are using unsalted butter!)
This ratio also works great for Oreo crusts and other cookie crumb crusts.
After making the crust, press the crust into the bottom and sides of a springform pan. Toss it in the freezer while we get the filling ready.
How to make No Bake Cranberry Cheesecake
Before we start making the cheesecake filling, we need to make the Cranberry Swirl! This is easy to do, just takes a bit of time. We’ll add 8 oz of cranberries and 1/4 cup sugar to a sauce pan. Heat through on Medium until the sugar dissolves and the cranberries become soft. Mash the cranberries until it becomes jam like. You can add a tiny bit if water to this and run it through a blender if you like yours smoother.
Let the cranberry mixture cool completely in the pan before proceeding.
To make the filling, first, whip 1 pint of whipping cream with 3/4 cups sugar until stiff peaks form. I use my stand mixer for this, it only takes a few minutes to whip up! Transfer the whipping cream to a separate bowl. Back in the stand mixer, cream the cream cheese until smooth. Remember, it is very important that the cream cheese is at room temperature here to achieve a smooth filling.
Scrape the sides of the bowl and continue to cream. SLOWLY add in the pudding mix, stopping to scrape the sides a few times before all of the pudding mix is added. Adding the pudding mix too fast can make the filling lumpy.
With the stand mixer on low, slowly incorporate the whipped cream. Again, stopping and scraping sides as needed. Once all of the whipping cream has been incorporate, your filling is done!
Assembling the Cranberry Cheesecake
To assemble the cheesecake, we will alternate a layer of filling with a small layer of cranberry. Keep alternating until both components are gone!
Store in the fridge overnight before serving or if you are in a time crunch, you can quickly set the cheesecake by tossing it in the freezer for a few hours.
Cranberry Cheesecake
Cranberry Cheesecake Recipe has a fresh cranberry swirl and sugared cranberries as garnish! Easy 4-ingredient NO-BAKe cheesecake filling that’s perfect for beginners.
Print Pin Rate
Course: Dessert
Keyword: Cranberry Cheesecake
Prep Time: 40minutes
Chill Time: 3hours
Servings: 16
Calories: 302kcal
Ingredients
8ozcranberries
1cupgranulated sugardivided
1pintwhipping cream
24ozcream cheeseroom temperature
13.4 oz pkgcheesecake flavored puddingvanilla will work, too
crust of choice in 9 inch springform pan*
Instructions
In a small saucepan, heat the cranberries and granulated sugar until the cranberries soften. Mash the cranberries until a jam forms. Allow the jam to cool completely before moving on to the next step.
Whip together the cream and sugar until stiff peaks form. Set aside.
In a separate bowl, mix together the cream cheese and slowly add in the pudding mix (just the powder!) until completely incorporated and smooth.
Add the whipped cream to the cream cheese mixture and beat until smooth.
Fill the crust, alternating between the cheesecake filling and cranberry jam until both elements are gone.
Use a silicone spatula to smooth the top and refrigerate until serving!
For best results, let it chill in the fridge overnight before slicing! Alternatively, you can freeze for 2-3 hours to quickly set the cheesecake.
Notes
To make crust- combine 2 cups crushed graham crackers (approx 2 sleeves), 6 tbsp melted butter and 1 tbsp sugar. Press firmly into the 9 inch springform pan, covering the bottom and up the sides. Freeze until ready to add the filling.
Cranberry Cheesecake Recipe has a fresh cranberry swirl and sugared cranberries as garnish! Easy 4-ingredient NO-BAKe cheesecake filling that’s perfect for beginners.
You might also like these…
We send FREE RECIPE cards every month! Want ’em?
FREE Printable Recipe Cards + have access to our FREE 15-Minute Meals!
Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.
A super easy quick bread recipe for the non-skilled baker out there. Make something special for the whole family today.
Adapted from a Taste of Home, this recipe uses only things I always have on hand. I love no special shopping. The swirl gives it a special touch.
The model recipe was almost a loaf of sugar, so a few adjustments have been made. I have expanded the instructions and simplified.
My Rating
It is a nice sweet 4.
Pro Tips: Recipe Notes on Cinnamon Swirl Bread
What is a quick bread?
Quick bread is a bread product that uses leavening agents other than yeast or eggs usually baking soda or baking powder.
The texture of quick bread is very different than a yeast-leavened bread. A quick bread has more of a muffin-like texture vs. the gluten texture of yeast bread.
Common quick breads include banana, soda, and beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.
Making the Swirl
This is the part most people will worry about. Just don’t over mix this.
With the handle of a knife or something about 1/4 inch thick, start at one corner and cut with a Z like motion across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Storage of Cinnamon Swirl Bread
Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Other Quick Breads
Old Fashioned Banana Nut Bread Beer Bread Blueberry Banana Bread
Preheat oven to 350, not convection.
Prep a loaf pan with a little butter.
In a large mixing bowl, combine AP flour, sugar, baking powder, salt, and cinnamon. Mix well.
Make cinnamon sugar a small bowl, combine 1/3 cup sugar and 1 1/2 teaspoon cinnamon. Mix well.
In a third bowl, combine 1 cup milk, 1/4 cup oil, and 1 egg. Whip together.
Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
Put half the batter into the prepped pan. Level that layer. Spread the cinnamon-sugar mix over that layer then cover with the other half of the batter.
Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
Bake until a toothpick near the center comes out clean. About 45 minutes. Let the loaf cool in the pan for 10 minutes then move to a cooling rack. Drizzle the glaze over loaf.
Beautiful…
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Cinnamon Swirl Bread
Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.
Prep Time15mins
Cook Time45mins
Total Time1hr
Author: Dan Mikesell AKA DrDan
Course : Sweets
Cuisine : American
Keyword : Cinnamon Bread, Swirl Bread
Servings/Adjust Amount: 12slices
12
Ingredients
2cupsAP flour
¾cupssugar
1tablespoon baking powder
1/2teaspoonsalt
1teaspoonscinnamon
1cupmilk
1/4cupoil
1egg
Cinnamon Sugar
⅓cupsugar
1 ⅓teaspooncinnamon
Glaze
1/4cuppowdered sugar
2teaspoonsmilk
Instructions
Preheat oven to 350, not convection. Prep a loaf pan with a little butter.
In a large mixing bowl, combine 2 cups AP flour, ¾ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt and 1 teaspoon cinnamon. Mix well.
In a small bowl, combine ⅓ cup sugar and 1½ teaspoon cinnamon. Mix well.
In a third bowl, combine 1 cup milk, ¼ cup oil, and one egg. Whip together.
Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
Put half the batter into the prepped pan. Level that layer. Spread the cinnamon sugar mix over that layer then cover with the other half of the batter.
Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Bake until a toothpick near the center comes out clean. About 45 minutes. Let loaf cool in the pan for 10 minutes then move to cooling rack.
Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
Drizzle the glaze over loaf.
Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
Recipe Notes
Pro Tips
This can stick to the pan. A good coat of butter on a non-stick or glass pan is best. If not non-stick or glass, then a light dusting of flour on top of the butter coat.
Use aluminum-free baking soda.
Do not overdo the swirl and be sure the layer of cinnamon sugar is covered by batter.
Apply the glaze when the bread is still a bit warm.
Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Nutrition Facts
Cinnamon Swirl Bread
Amount Per Serving
Calories 211Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 14mg5%
Sodium 113mg5%
Potassium 160mg5%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 61IU1%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page
To make the filling, first, whip 1 pint of whipping cream with 3/4 cups sugar until stiff peaks form. I use my stand mixer for this, it only takes a few minutes to whip up! Transfer the whipping cream to a separate bowl. Back in the stand mixer, cream the cream cheese until smooth. Remember, it is very important that the cream cheese is at room temperature here to achieve a smooth filling.
