Crumble 1 stick unsalted butter, melted, plus more for the pan
3 1/2 cups small pretzel twists
1 large egg white
1/3 cup granulated sugar
1 tablespoon all purpose flour
Kosher salt
Cream 2 8 ounce packages cream cheese, at room temperature
1 cup confectioners sugar
1 teaspoon vanilla extract
1 1/4 cups cold heavy cream
Instructions
Prepare the strawberries- Combine 4 cups strawberries and the
granulated sugar in a large saucepan over medium heat. Cook until
bubbling, then increase the heat to medium high and cook, stirring
occasionally, until the berries are soft and the liquid is thick enough
to coat the back of a spoon, about 15 minutes. Remove from the
heat and stir in the remaining 2 cups strawberries and the lemon
juice. Let cool, then transfer to a bowl, cover and refrigerate at least
1 hour or overnight.
Meanwhile, make the crumble- Preheat the oven to 350. Generously
butter a 9 inch round cake pan. Combine 3 cups pretzels, the
melted butter, egg white, granulated sugar, flour and 1/4 teaspoon
salt in a food processor; pulse until a wet dough forms. Press the
dough evenly into the prepared pan. Break the remaining 1/2 cups
pretzels into pieces and press into the dough. Bake until golden 25
to 30 minutes. Transfer to a rack and let cool completely in the pan,
then break into bite-size pieces.
Make the cream- Just before serving, beat the cream cheese
confectioners' sugar and vanilla in a large bowl with a mixer on
medium-high speed until smooth, about 2 minutes. Beat the heavy
cream in another bowl with a mixer on medium-high speed until
soft peaks form, about 3 minutes. Gently fold half of the whipped
cream into the cream cheese mixture, then fold in the rest.
Layer the cream, crumble and strawberry mixtures in individual
glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours.
Originally Submitted
7/17/2013
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