I found this recipe in House & Home Magazine (Nov’14) and had to give it a try. The original recipe came from Joyce Stempkowsky – so all the credit really goes to her.
You will need:
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup butter, softened
- 1 8oz (250g) package of cream cheese, softened
- 1/2 cup icing sugar, sifted
- 1 egg, lightly beaten
- Raspberry jam (or other jam of your choice)
- In a small bowl, sift together the flour and salt.
- Using a mixer, cream together butter, cream cheese and icing sugar until smooth – approximately 1 minute.
- Reduce the speed to low and gradually add in the flour mixture until combined.
- (at this point the writer refrigerates her dough for two hours – but I kept going)
- Preheat the oven to 375 degrees.
- On a lightly floured surface, roll out your dough to about 1/8″ (3mm) thick.
- Using a pizza cutter, cut out 2″ (5cm) squares.
- Place squares on parchment paper lined cookie sheets. Gather and refrigerate remaining squares.
- Drop 1/2 tsp of jam into the centre of each square, then fold two corners in to meet at centre.
- Dab folded corners with egg (which acts as a ‘glue’) and press down lightly.
- Cover tray with plastic wrap and refrigerate for 20 minutes.
- Bake until lightly golden at edges – approximately 12 minutes.
- Cool completely and store in an airtight container for up to 5 days.
Now to show you my first attempt:
Too much jam, dough too thick, not enough ‘egg glue’ and my corners popped apart.
They still taste fantastic, but are less-than-gorgeous to look at.
Next attempt – less jam, bigger squares and more egg:
A couple popped open, but most of them turned out perfectly.
I topped with a light sprinkling of icing sugar for decoration – but they are sweet enough without.
This recipe will make about 60 of these pastries, so plan on binge eating them for the 5 days they are good – or split the dough and freeze for another day.
This was my first attempt at pastry!
Not too shabby for a non-cook eh?
Have a great one!