Ingredients :

• Canned fruit filling — The liquid base that will permeate the entire dough during cooking. A 600 g can, cherries or strawberries — standard brands work just fine. Cherries give a tangier and more colorful result, while strawberries are sweeter. Avoid low-sugar versions, as they don’t perform as well during cooking.
• Frozen cookie dough roll — That’s the trick. You place it directly from the freezer — do not thaw. Slow cooking from a frozen state is precisely what gives it that soft, almost underbaked texture. Any dough roll works: vanilla, chocolate chip, sugar.
• White chocolate chips — About 80 g, scattered over the dough. They melt into small creamy pockets that soften the acidity of the fruit. Milk chocolate chips also work, but the result is sweeter and the contrast with the red fruits is less striking.
• Butter — Two tablespoons, diced. It melts slowly over the dough during cooking, giving it that rich, melting quality that changes everything. Unsalted butter is preferred. Semi-salted also works — it adds a slight salty note that isn’t unpleasant at all.