Barrita Gigante

One of my favorite things to do is take a recipe and turn it on its head by making it bigger a different color or fusing it with other ingredients. This recipe was a result of my campy brain and a nostalgic Mexican cookie. True to its original the flavor is strawberry. Unlike the original it’s the size of a giant strudel. Serve with more jelly, fresh berries or cream cheese and enjoy!

3 cups bisquick

1/2 cup sugar

1 egg

1/2 cup warm water

Filling

1 cup strawberries

1/2 cup strawberry jam

1 tablespoon sugar

Mix all of your dry ingredients together and then add the water and egg. If your dough is too loose fell free to sprinkle a little more bisquick. We want to form a malleable dough that we can kneed. This partnoften times can vary so feel free to add a bit more bisquick to make the dough rollable and less sticky.

Roll out dough to a large rectangle you may need to cut the edges to shape it perfectly. Once cut fold both the edges in like a book to form a barrita shape with the center being one layer.

Bake at 375 for about 10 minutes or until firm to the touch

For filling place one cup of strawberries in the blender along with 1/2 cup of strawberry jelly. You can also use preserves. Pour mixture onto a medium/low flame along with 1 tablespoon of sugar. Bring to a rolling boil constantly stirring it. When the strawberries begin to get a little thicker when it drops from the spoon remove from heat and let it cool down.

Allow the barrita to cool completely before adding the filling. Your filling should be thick enough so that it spreads but not runny so that it fall off. Cut and serve with more jelly fresh strawberries or what I love cream cheese !