Not exactly a ‘fruit’ dish, but well worth the decadence!
Can be served warm or cold.
Cheese Filled Pastry 375 degrees 25 min.
2 pastries 6 – 12 servings each
1 pkg dry yeast
1/4 c. lukewarm water
1 t. sugar
Mix & let stand 10 minutes
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2 – 8 oz. pkg cream cheese
1 c. sugar
1 t. lemon juice
Beat with a mixer until creamy
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2 c. flour, sifted
1/4 t. salt
3/4 c. margarine
Cut margarine into flour & salt. Add yeast & egg mixture, lightly knead into dough. Divide into 2 balls; roll ea. into 8″ x 10″ rectangle.
Spread ½ cream cheese mixture on each rectangle. For each pastry: fold ea. long side toward the middle, overlapping slightly. Fold ea. end up about 1 in. Place on cookie sheet and bake until golden brown. When cool, sprinkle with powdered sugar and serve with canned fruit, such as pie cherries or apples – or drizzle with chocolate sauce.
Hint: ½ of dough can be wrapped in plastic wrap & foil and refrigerated for up to a week. Only make cheese filling ½ at a time when ready to use.
