January 4, 2010
First of all, these are not quesadillas...I'm not sure why they were given that name. They're more like traditional fruit-filled empanadas. Second, make sure you use a GOOD biscuit dough (like Pillsbury Grands...mmmm)! I used the generic store brand, and since the biscuit dough is a big part of this recipe, I could definitely tell the difference in taste and quality.
Anyway, each piece of canned biscuit dough is rolled thin into an oval shape, and topped with a mixture of vanilla (or lemon) yogurt, chopped dates, raisins, walnuts, and a touch of cinnamon. The recipe suggests using two tablespoons of filling per dough, but this is turned out to be a little too much, so just eyeball it. Fold the dough in half, crimp the edges (do "deep" crimps, or they will pop open during baking), and bake until golden. For a finishing extra sweet touch, a lemony glaze is brushed on the tops while they are still hot. Aside from working with the dough, these are relatively easy to make and ready in no time. They are rich and buttery, sweet, soft and doughy, with a creamy and fruity inside. Good for dessert or even breakfast!
Make again? Yes, but with the "good" biscuit dough. Different fruit fillings would be good to experiment with as well.
Vegetarian Times, February 2006