Diana's Desserts - www.dianasdesserts.com
See more recipes in Pastry
in Diana's Recipe Book
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Like a cheesecake wrapped in pastry, each of these rich little desserts is truly satisfying. They're a welcome addition to a tray of assorted pastries and cookies.
For The Pastry Dough:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or cold butter
6-7 tablespoons water
For The Apricot-Cream Cheese Filling:
One 3-ounce package cream cheese, softened
1 egg yolk
1/3 cup apricot or peach preserves
For The Icing-Optional:
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
1-2 tablespoons milk
TO PREPARE PASTRY USING A FOOD PROCESSOR:
In a food processor, place the steel blade in work bowl. Add flour, salt, and shortening or butter. Process with on/off turns until most of the mixture resembles cornmeal but a few larger pieces remain. With machine running, quickly add 1/4 cup cold water through the feed tube. Stop processor as soon as all water is added. Scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove from bowl and shape into 1 or 2 equal balls. (If desired, chill for 1-24 hours).
TO PREPARE PASTRY BY HAND:
In a mixing bowl stir together flour and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water). Form dough into a ball. If desired, chill dough for 1-24 hours.
TO ROLL OUT PASTRY:
On a lightly floured surface, flatten dough with hands. Roll pastry into a 16x12 inch rectangle. Cut into fifteen 4-inch squares. Cover pastry with plastic wrap and set aside while preparing filling.
TO MAKE FILLING:
In a small mixing bowl beat cream cheese and egg yolk with an electric mixer till combined. Stir in the apricot or peach preserves.
TO FILL PASTRY AND BAKE:
Spoon about 1 tablespoon of the cream cheese mixture onto each pastry square. Moisten edges with a little water. Fold each pastry square in half diagonally, sealing edges well by pressing with the tines of a fork. Cut slits in top crust. Place on an ungreased baking sheet. Bake in a preheated 375° oven for 15-20 minutes, or till golden. Cool on a rack.
FOR ICING: (Optional)
Meanwhile, in a small mixing bowl stir together the powdered sugar, vanilla, and enough milk to make an icing of drizzling consistency. Drizzle icing over warm turnovers.
Makes: 15 turnovers.
|Date: September 20, 2002|