In a world where good news seems scarce let me simply share a sweet recipe guaranteed to brighten your day and put a belly-satisfying smile on your face. This recipe for Strawberry Kropsua is kind of a cross between a pancake, a crepe and a souffle, but reminds me most of a popover.
In the photos above you will notice how the edges of the batter rise high above the pan leaving a center pocket making it perfect for all kinds of luscious fruit filling. Some might fill it with fresh apples and squeeze of lemon juice calling it a Dutch Baby pancake, but in my case I’m filling it with the fruit of the season…fresh strawberries tossed with a sprinkle of sugar and touch of vanilla.
Do I have you salivating now? Before I share the recipe we need to talk about two things. First, the cast iron pan. Please only use cast iron for the best results. The pan is pre-heated in the oven before pouring in the batter. I use 4-inch pans and here is a really important tip. Measure your pans across the bottom and not the top. That is the standard for measuring as with many pans the top is usually wider than the bottom. You are welcome.
Next thing you need to know is that I am sharing this recipe in metric measurements to insure accuracy. Buy a kitchen scale if you don’t already have one. Gluten development is the enemy of this recipe, so it’s important to add the exact measurement of flour and gently whisk it in. We all measure differently, but we all weigh ingredients the same. Capice? (ca-peesh). Too much flour will yield a dense kropsua and that’s just sad.
Place the flour in a batter bowl or mixing bowl. In another bowl, whisk the milk, egg, sugar, salt and vanilla until blended. Whisk the egg mixture into the flour mixture until mixture is smooth. Let this mixture rest while oven heats up; this allows the gluten to relax. Place two 4-inch skillets in the oven. Heat the oven to 425F. When the oven comes to temperature, remove skillets from oven and divide butter among them. Place back in the oven for a minute to let bubbling of butter subside. Pour rested batter evenly into hot skillets. Bake for 15 minutes or until puffed and golden brown. Dust with powdered sugar and fill with strawberries.
For the strawberries:
1 cup sliced fresh strawberries
Sweetener of choice (I like a tablespoon of sugar or maple syrup)
¼ teaspoon vanilla
A squeeze of fresh lemon or orange juice added in is nice and sunny
Toss it all together just prior to starting the kropsua
Some days I wake up with crazy mash-up recipes in my head. For instance, what if my favorite dessert, crème brûlée, and my favorite pastry, a fruit-filled turnover, had a baby? I imagine buttery flaky layers filled with a well-balanced tart jam surrounded by a bit of sweet indulgent cream. And it must have my favorite part of the crème brûlée, that slightly burnt, crispy crunchy top. It’s not your average cranberry recipe, so let’s get started with THE CAPE COD SELECT BLOGGER RECIPE CHALLENGE CONTEST Cran-You-Believe It Category.
First, this cranberry jam filling with a touch of vanilla. So good you will be eating it with a spoon, but please restrain yourself as you will need every bit of this super-fruit goodness to fill the pastry. Super simple to make, so if you can’t stop eating it just make a second batch. I won’t tell anyone.
The cranberry jam adds such a beautiful tart balance to this dish. Just a mix of cranberries, brown sugar, butter and vanilla simmered until the cranberries burst and the mixture thickens up. It must be chilled and can be made a day or two in advance.
And to make this totally easy let’s use ready made puff pastry. Gently rolled and trimmed to a 12-inch square I find a pizza cutter perfect for cutting the pastry into nine 4-inch squares. Top each square with a generous spoonful of cranberry jam and then pinch up those points to seal.
Now place those cute little berry packages, seam-side down in the prepared pan and partially bake them. Remove from the oven and shower each pastry with the crème brûlée mixture. Top with the almonds and back into the oven to finish.
Serve warm or at room temperature as individual squares with a dusting of powdered sugar or show off that delicious jam inside by slicing into triangles. Either way you are sure to WOW your family and friends with this creative treat.
In a small saucepan, over medium heat, combine cranberries, brown sugar and butter, stirring, until mixture comes to a boil. Reduce heat and simmer mixture for 5 to 7 minutes or until thickened. Stir in 1 teaspoon vanilla. Transfer mixture to a bowl (you will have ¾ cup of cranberry filling). Chill filling in the refrigerator. Can be made 1-2 days in advance. When ready to bake, heat oven to 400F. Lightly spray a 9-inch square baking pan with non-stick spray. Lightly flour a work surface. Roll puff pastry sheet into a 12-inch square. Using a sharp knife or pizza wheel, slice pastry into nine 4-inch squares. Divide chilled cranberry mixture into 9 portions. Working with 1 square at a time, place a portion of cranberry filling in center of square. With tip of your finger, lightly brush pastry edge with some water. Bring pastry points up and over the filling pinching edges to seal. Repeat with remaining ingredients forming a total of 9 pastries. Arrange pastries in a single layer, seam-side-down in pan. With the tip of a sharp knife make a slit to vent steam in the top of each pastry. Bake 15 minutes or until just golden brown. Meanwhile, in bowl, whisk cream, egg, sugar and remaining 1/2 teaspoon vanilla until blended. Remove partially baked pastries from oven. Pour the cream mixture evenly over the top of each pastry. Sprinkle evenly with the almonds. Bake for 15 minutes more or until a deep “brûlée” golden brown. Serve warm or at room temperature dusted with powdered sugar, if desired.
For more great recipes and cranberry information follow these social media links:
I am inspired to write this today after my FB cooking buddy, Lois, posted about dreaming of her dad. Lois took great care of her father and prior to his passing spoke with him on the phone on a daily basis. She had been struggling with her grief until her dad came to her in a dream. They were talking on the phone. Dreaming of a shared experience affirming his life brought her peace.
I had a comfort dream of my own. One year after William’s death, I realized I needed out of my old life…that I would never heal if I did not move on, move away and simply just take care of myself. It was my first brave decision…but one filled with incredible conflict, as I would be leaving our home in Connecticut that was filled with 30 years of delicious memories and the place my son adored.
Imagine me packing up his room. The scent of his cologne still on his pillow. His dirty hand-print on the wall. Touching his things I was transported back to the places we had been, the fun we had had and the plans we had made…. the memories flooded over me. Preserving these memories would allow me to move forward, but how? On our very first night in the new house now in PA I had the most vivid dream. I got up from my bed and looked out the window and in the driveway was my son looking up at me. It was then I knew he goes where I go. I carry him in my heart.
Comfort dreams are moments of light and hope. They are stories of support and faith and what is most precious. To tell the story is a way of moving our grief along, but also is a gift to those we share it with. We all heal in the telling of our stories. It’s an uncomfortable blessing to express our pain, but in doing so there is a release and relief. Thank you, Lois for having the courage to mourn out loud. I’d like to think that your dad was telling you in that dream that he is always with you and that everything is going to be all right.
In honor of Lois’ dad I am sharing a recipe for lemon meringue pie. It was one of Jerry’s favorites and a recipe I have been tinkering with recently. The mile high cloud of meringue featured in the first photo above is an Italian meringue made with roasted sugar. It is light and fluffy with less sticky sweetness than the meringue featured in my lattice recipe design. As much as I love the lattice design the real reason behind it was to use less of the meringue I did not want to eat. Delicious citrus fruit is abundant this time of year, but if you can’t find meyer lemons go ahead and use regular lemons which will yield just a slight more pucker power.
For the crust combine the flour, sugar and salt in a mixing bowl; cut in shortening. Add water and mix until just combined. Shape into a disc, wrap in plastic and chill 15 minutes. Roll out dough on a lightly floured surface and fit into a 9-inch pie dish. Decorate edge with pastry cut-outs. Line the pie shell with aluminum foil and weigh down with dry beans or pie weights. Place pie dish on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights. Lightly brush edge of crust with egg white; sprinkle with sugar. Return crust to oven and bake 10 minutes more or until a light golden brown. Reduce oven temperature to 325F. Meanwhile, prepare filling. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant read thermometer. Remove from heat; stir in heavy cream. Pour filling into warm pie shell. For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla beating to stiff peaks. Pipe meringue over pie in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving. Makes 8 to 10 servings.
*ready made pie crust can be substituted for home made crust
** I suggest taking your meringue to the next level with this mile high light Italian Meringue made with roasted sugar. To roast the sugar: spread 1/2 cup of sugar on a piece of foil and place it in a pie plate at 350F for 30 minutes. Then continue with this recipe from Rose Levy Beranbaum’s The Pie and Pastry Bible
1/2 cup sugar (that you just roasted)
2 tablespoons water
4 egg whites
1/2 teaspoon cream of tartar
In small heavy saucepan, (I use one that has a pouring spout edge), stir the sugar and water until sugar is moistened. Heat, stirring, until sugar is dissolved and syrup is bubbling. Stop stirring and turn heat to lowest setting or remove from heat as you attend to the egg whites. In stand mixer with whip attachment, beat egg whites until foamy. Add cream of tartar and beat to stiff peaks. Increase the heat of the sugar syrup and boil until thermometer registers 236F. With mixer on high, immediately drizzle syrup into the egg whites avoiding the beaters. Beat for 2 minutes or until the mixer bowl no longer feels too hot to touch. Starting from the edges of the pie and covering the inside edge of the crust with meringue spread the meringue on top of the filling making swirls and peaks with a spatula. Bake the pie for 5 minutes at 350F to set the meringue and then place pie under broiler for 20 to 30 seconds for a deeper browning. You could also torch it.