Mini Orange Pochettes by Melissa D'arabian |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Melissa says: SUPER easy...just a standard cream cheese pastry that you can fill with anything practically Substitute any type of jelly or jam. Ingredients:
1 cup butter, room temperature |
8 ounces cream cheese, room temperature |
2 cups flour |
1 teaspoon vanilla extract |
15 teaspoons orange marmalade (i used a high quality bitter orange) |
1/2 cup powdered sugar |
Directions:
1. Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
2. Preheat oven to 375 degrees F,.
3. Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
4. Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
5. Dip finger in tap water to help create a seal.
6. Bake for 15 minutes at 375, until golden. Let cool.
7. Sprinkle with powdered sugar and garnish with chocolate sauce if desired.
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