Food recipes
Mini Orange Pochettes by Melissa D'arabian
Mini Orange Pochettes by Melissa D'arabian Ingredients: butter, without salt cheese, parmesan, hard wheat flour, white, all-purpose, unenriched vanilla extract marmalade, orange sugars, powdered Directions: Cream the...
Mini Orange Pochettes by Melissa D'arabian
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
vanilla extract
marmalade, orange
sugars, powdered
Directions:
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.
Preheat oven to 375 degrees F,.
Roll out dough with rolling pin on floured surface.
Cut out 3 inch circles.
Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
Dip finger in tap water to help create a seal.
Bake for 15 minutes at 375, until golden.
Let cool.
Sprinkle with powdered sugar and garnish with chocolate sauce if desired.
Ingredients:
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
vanilla extract
marmalade, orange
sugars, powdered
Directions:
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.
Preheat oven to 375 degrees F,.
Roll out dough with rolling pin on floured surface.
Cut out 3 inch circles.
Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
Dip finger in tap water to help create a seal.
Bake for 15 minutes at 375, until golden.
Let cool.
Sprinkle with powdered sugar and garnish with chocolate sauce if desired.