Raspberry Cream Cheese Pastries

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)

Directions:

  1. In a small bowl, sift together the flour and salt.
  2. Using a mixer, cream together butter, cream cheese and icing sugar until smooth – approximately 1 minute.
  3. Reduce the speed to low and gradually add in the flour mixture until combined.
  4. (at this point the writer refrigerates her dough for two hours – but I kept going)
  5. Preheat the oven to 375 degrees.
  6. On a lightly floured surface, roll out your dough to about 1/8″  (3mm) thick.
  7. Using a pizza cutter, cut out 2″ (5cm) squares.
  8. Raspberry Cream Cheese Pastries
  9. Place squares on parchment paper lined cookie sheets.  Gather and refrigerate remaining squares.
  10. Drop 1/2 tsp of jam into the centre of each square, then fold two corners in to meet at centre.
  11. Raspberry Cream Cheese Pastries
    (This is a bit too much jam)
  12. Dab folded corners with egg (which acts as a ‘glue’) and press down lightly.
  13. Cover tray with plastic wrap and refrigerate for 20 minutes.
  14. Bake until lightly golden at edges – approximately 12 minutes.
  15. Cool completely and store in an airtight container for up to 5 days.

Easy right?

Now to show you my first attempt:

Raspberry Cream Cheese Pastries  - 3

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:

Raspberry Cream Cheese Pastries

 

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.

Raspberry Cream Cheese Pastries

 

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.

Rasberry Cream Cheese Pastries

This was my first attempt at pastry!

Not too shabby for a non-cook eh?

Have a great one!

Too funny

Linked to:

2018-06-18T13:42:07-04:00July 3rd, 2015|RECIPES|2 Comments

2 Comments

  1. Linda Page July 3, 2015 at 8:07 am - Reply

    This sounds yummy. And when some don’t turn out properly, just quickly eat them and no one will ever know! That’s what I do!!!

    • Shelly @ 100Things2Do.ca July 13, 2015 at 12:47 pm - Reply

      I actually screwed up the first batch intentionally, just so I had an excuse to scarf them all down. lol
      Thanks Linda – you are always so kind!

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