Cream cheese is usually made into cheese cake or simply spread on toast or sandwiches. But in this recipe, the cream cheese is mixed into a rich pastry dough to make a pastry that can be filled with fruit preserves, jams or marmalades. For a colorful and fun dessert spread, fill each pastry with different kinds of fillings. This dessert recipe can be prepared a day in advance during the busy holiday season. Your guest will simply adore these beautiful and mouthwatering party treats. For a delectably savory fancy hors d’oeuvre, fill the cream cheese pastries with smoked salmon, sardines, or tuna. In contrast with sweet and tangy fruits, jams, or preserves, the cream cheese is a mild-tasting, soft white cheese. It makes a delicate, velvety, and tasty pastry that is exceptionally delightful. It is made fresh not aged or ripened like other cheeses, using cow’s milk and cream. Since it is considered to be “fresh cheese,” it has a comparatively short shelf life once opened.
Because of the milky, subtly sweet, fresh tasting and a bit tangy flavour of cream cheese, it is one of the most popular and widely consumed cheeses in the United States. It has also become popular to use cream cheese in making frosting for cakes and is commonly used as dips for chips and nachos. It is a wonderful topping for bagels, toasted bread, biscuits, and crackers. Cream cheese comes in different flavors like herbs, garlic, or black pepper. In this recipe plain cream cheese is used.
Cream cheeses are actually commercially available. They are often added with emulsifiers and are pasteurized to increase its shelf life and give it firmness, for an easy spread on breads and crackers. USDA law requires cream cheese to contain 33 percent fat and no more than 55 percent water, thus it is not exactly recommended for those on a diet. However, there are lo-fat and nonfat cream cheese versions sold in the market today. Make sure to chill the cream cheese dough overnight for easy rolling the next day.
Ingredients
1 pkg. (8 oz.) cream cheese
1 lb. butter
3 1/2 cup flour
2 tsp. condensed milk
Powdered sugar
16 tsp. fruit preserves for filling
1. Cut cream cheese and butter into flour in a bowl until mixture resembles fine crumbs. Add the milk and stir lightly to form a soft dough. Knead the dough onto a lightly floured surface until smooth. Divide into 4 equal parts wrapping each part in waxed paper and chill in refrigerator overnight.
2. Preheat oven to 350 degrees. Remove dough from refrigerator and sprinkle with some powdered sugar onto a pastry board. One portion at a time, roll the dough into a square, about 1/4-inch thick then cut evenly into 4 squares.
3. In the center of each square place a teaspoon of filling. Fold each square up to almost the center of the square just to the edge of the filling. Slightly press the dough down to hold it in place. Fold each of the remaining corners in the same fashion. Repeat the same procedure for each square.
Because of the milky, subtly sweet, fresh tasting and a bit tangy flavour of cream cheese, it is one of the most popular and widely consumed cheeses in the United States. It has also become popular to use cream cheese in making frosting for cakes and is commonly used as dips for chips and nachos. It is a wonderful topping for bagels, toasted bread, biscuits, and crackers. Cream cheese comes in different flavors like herbs, garlic, or black pepper. In this recipe plain cream cheese is used.
Cream cheeses are actually commercially available. They are often added with emulsifiers and are pasteurized to increase its shelf life and give it firmness, for an easy spread on breads and crackers. USDA law requires cream cheese to contain 33 percent fat and no more than 55 percent water, thus it is not exactly recommended for those on a diet. However, there are lo-fat and nonfat cream cheese versions sold in the market today. Make sure to chill the cream cheese dough overnight for easy rolling the next day.
Ingredients
1 pkg. (8 oz.) cream cheese
1 lb. butter
3 1/2 cup flour
2 tsp. condensed milk
Powdered sugar
16 tsp. fruit preserves for filling
1. Cut cream cheese and butter into flour in a bowl until mixture resembles fine crumbs. Add the milk and stir lightly to form a soft dough. Knead the dough onto a lightly floured surface until smooth. Divide into 4 equal parts wrapping each part in waxed paper and chill in refrigerator overnight.
2. Preheat oven to 350 degrees. Remove dough from refrigerator and sprinkle with some powdered sugar onto a pastry board. One portion at a time, roll the dough into a square, about 1/4-inch thick then cut evenly into 4 squares.
3. In the center of each square place a teaspoon of filling. Fold each square up to almost the center of the square just to the edge of the filling. Slightly press the dough down to hold it in place. Fold each of the remaining corners in the same fashion. Repeat the same procedure for each square.
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