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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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The flaky cream cheese pastry adds sensational texture to these hot appetizersand just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. Jean von Bereghy, Oconomowoc, Wisconsin Ingredients:
2 packages (8 ounces each) cream cheese, softened |
3/4 cup butter, softened |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
5 bacon strips, diced |
1/4 cup finely chopped onion |
2 garlic cloves, minced |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1 cup 4% cottage cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 egg, beaten |
salsa, optional |
Directions:
1. In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours.
2. In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool.
3. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg.
4. Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired. Yield: about 4 dozen.
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