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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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I think this is the easiest pastry dough to work with, so I am using it for pies now too. The filling can be changed up easily with different dried fruits, nuts, and preserves or fruit spreads. Ingredients:
8 ounces cream cheese, softened |
1 cup unsalted butter, softened |
2 1/4 cups flour |
2/3 cup raspberry spreadable fruit or 2/3 cup apricot preserves |
1/2 cup sliced almonds |
1 teaspoon cinnamon |
1/2 cup golden raisin, chopped |
1 egg, beaten |
Directions:
1. Preheat oven to 350 degrees.
2. Blend together butter and cream cheese. Add flour until dough begins to form. Divide dough into thirds.
3. Working with one third at a time, knead the dough 5-6 times on a floured surface. Roll the dough into a rectangle about 1/4 inch thick.
4. Spread 1/3 of the preserves over the dough, leaving 1/2 inch on all sides. Sprinkle 1/3 of nuts, raisins, and cinnamon over the preserved. Beginning on a long side, roll the dough like you would a jelly roll. Slice the dough into 12 equal slices.
5. Arrange on a cookie sheet lined in parchment. Brush with the beaten egg.
6. Bake for 15 minutes until golden.
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