Post by Loupy on Mar 15, 2016 21:18:13 GMT -7
Strawberry Cream Cheese Pastries
From: Katerina @ diethood.com/
Soft, flaky and delicious cream cheese pastries filled with a sweet cream cheese mixture and strawberry jam.
To be quite honest, I had no intentions in cranking out all of “grandma’s recipes”, it just happened. It must be a sign. I need a vacay to Macedonia, asap!
And since I’m being so honest… can I tell you that I inhaled about 5 or 6 of these cookies without coming up for air? I’m just an open book. I have to tell you how it is. I can’t ever put these down. After having about 10 or 20, I freeze the rest (the remaining 10) for another one of those, I’m-feeling-skinny-today, let-me-eat-10-pastries-DAY.
Also, also!? Do not leave these on the kitchen counter. One, because they will disappear in seconds, and two, because, again, you don’t want to deal with sog-fest. Cover them and store them in the fridge. You can also freeze them for like 300 years. Or 3 months. Whichever one comes first.
Prep time: 30 mins
Cook time: 11 mins
Total time: 41 mins
Serves: Makes 26 to 30 Cookies
Ingredients
For the Pastries
1 package (8-ounces) cream cheese, softened
2 sticks (16 tablespoons or 226 grams) butter, softened
2 cups all-purpose flour
powdered sugar for dusting
½ teaspoon salt
For the Filling
1 package (8-ounces) cream cheese, softened
½ cup powdered sugar, or to taste (if you prefer it sweeter, add more)
1 teaspoon pure vanilla extract
strawberry jam
Instructions
In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
Add flour and salt and continue to mix until thoroughly combined.
Lightly dust work area with powdered sugar.
Transfer dough to work area and shape into a ball.
Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
Refrigerate for 30 minutes.
In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
Beat until creamy and smooth.
Set aside.
Dust work area with flour.
Remove dough from fridge and let rest for 5 minutes.
Roll out each ball of dough to a ¼-inch thickness.
Cut into 3x3 squares.
Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam.
For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
Overlap opposite corners of dough to the center and over the filling.
Pinch seams together.
Refrigerate for 1 hour.
Preheat oven to 375.
Bake 10 to 11 minutes, or until edges are browned.
Cool completely.
Serve.
From: Katerina @ diethood.com/
Soft, flaky and delicious cream cheese pastries filled with a sweet cream cheese mixture and strawberry jam.
To be quite honest, I had no intentions in cranking out all of “grandma’s recipes”, it just happened. It must be a sign. I need a vacay to Macedonia, asap!
And since I’m being so honest… can I tell you that I inhaled about 5 or 6 of these cookies without coming up for air? I’m just an open book. I have to tell you how it is. I can’t ever put these down. After having about 10 or 20, I freeze the rest (the remaining 10) for another one of those, I’m-feeling-skinny-today, let-me-eat-10-pastries-DAY.
Also, also!? Do not leave these on the kitchen counter. One, because they will disappear in seconds, and two, because, again, you don’t want to deal with sog-fest. Cover them and store them in the fridge. You can also freeze them for like 300 years. Or 3 months. Whichever one comes first.
Prep time: 30 mins
Cook time: 11 mins
Total time: 41 mins
Serves: Makes 26 to 30 Cookies
Ingredients
For the Pastries
1 package (8-ounces) cream cheese, softened
2 sticks (16 tablespoons or 226 grams) butter, softened
2 cups all-purpose flour
powdered sugar for dusting
½ teaspoon salt
For the Filling
1 package (8-ounces) cream cheese, softened
½ cup powdered sugar, or to taste (if you prefer it sweeter, add more)
1 teaspoon pure vanilla extract
strawberry jam
Instructions
In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
Add flour and salt and continue to mix until thoroughly combined.
Lightly dust work area with powdered sugar.
Transfer dough to work area and shape into a ball.
Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
Refrigerate for 30 minutes.
In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
Beat until creamy and smooth.
Set aside.
Dust work area with flour.
Remove dough from fridge and let rest for 5 minutes.
Roll out each ball of dough to a ¼-inch thickness.
Cut into 3x3 squares.
Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam.
For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
Overlap opposite corners of dough to the center and over the filling.
Pinch seams together.
Refrigerate for 1 hour.
Preheat oven to 375.
Bake 10 to 11 minutes, or until edges are browned.
Cool completely.
Serve.
