any flavor pie filling you wish (lemon, blueberry, cherry, strawberry, and apple)
Sugar-to roll dough out in
Instructions
Blend butter and cream cheese in mixer until smooth, gradually
work in all of the flour, you will need to do this by hand in a large
soup pot or huge mixing bowl, add the pinch of salt and knead until
it all comes together into a smooth dough. Cover with plastic wrap
and let rest for 30 minutes.
Take approximately 1/4 of the dough and roll out to approximately
1/4 inch thickness with sugar on rolling surface instead of flour.
Keep adding sugar to the top and bottom of your piece of dough as
you roll it out, this is how sugar gets into the dough.
Once dough is 1/4 inch thick, cut lengths of dough into squares
approximately 3 x 3 inches.
Add approximately 1 Tbs. of pie filling to center of each square.
Take 2 opposite corners of the square and pinch and fold over the
top of the filling with a pinch of sugar in your fingers, this helps to
bind the pinch of dough and hold it together.
Place pastry onto parchment lined cookie sheet.
Bake at 375 for approximately 15 minutes, depending on size and
thickness of your rolled out dough.
Remove as soon as you see the tips begin to get golden and cool on
wire rack.
These freeze very well if layered in wax paper.
To serve, thaw if frozen and sift with a little powdered sugar on top.
Originally Submitted
2/2/2015
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