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Fruit Kuchen Recipe

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This dessert is quicker to make than traditional fruit kuchens because frozen bread dough forms the crust.—Sandra Fischer, Sturgis, South Dakota

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Fruit Kuchen Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8-10 Servings

15 25 40

Ingredients

1 cup heavy whipping cream
3/4 cup sugar
2/3 cup soft bread crumbs
1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons cherry or raspberry pie filling
TOPPING:
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 tablespoon sugar

Directions

In a saucepan, combine the cream, sugar and bread crumbs. Cook over medium heat until mixture begins to thicken. Remove from the heat; cook for 15 minutes.
Meanwhile, divide the dough in half; press onto the bottom and up the sides of two 9-in. pie plates to form a crust.
Pour half of cream mixture into each crust. Drop spoonfuls of pie filling over cream layer. Combine topping ingredients; sprinkle over filling.
Bake at 350° for 25-30 minutes or until edges are golden brown and center is set. Yield: 2 kuchens (8-10 servings each).

Nutritional Facts 1 serving (1 piece) equals 313 calories, 13 g fat (7 g saturated fat), 39 mg cholesterol, 302 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Fruit Kuchen in Country Woman September/October 2002, p4

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