Food recipes
Maple Cream Cheese Pastries
Maple Cream Cheese Pastries Ingredients: sugars, brown sugars, granulated butter, without salt water, bottled, generic nuts, pecans cheese, parmesan, hard sugars, powdered butter, without salt wheat flour, white, all-...
Maple Cream Cheese Pastries
Ingredients:
sugars, brown
sugars, granulated
butter, without salt
water, bottled, generic
nuts, pecans
cheese, parmesan, hard
sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350F.
Butter 15 x 10 x 1-inch nonstick jelly roll pan.
Mix brown sugar, maple syrup, unsalted butter and 3 tablespoons water in heavy small saucepan.
Stir over low heat until sugar dissolves.
Increase heat; bring mixture to boil.
Boil until candy thermometer inserted into mixture reaches 240F, about 3 minutes.
Remove from heat.
Stir in chopped pecans
Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended.
Set filling aside.
Mix unbleached flour, baking powder and salt in large bowl.
Using fork, cut in unsalted butter until mixture resembles coarse meal.
Mix in enough milk to form moist dough.
Gather dough into ball.
Divide dough in half.
Flatten dough into disks.
Roll out 1 dough disk on floured surface to 1/8-inch thickness.
Using 3 3/4- to 4-inch-diameter cookie cutter, cut out 8 rounds from dough.
(Reroll dough scraps if necessary.)
Place generous 2 teaspoonfuls cream cheese filling in center of each dough round.
Spread filling over rounds, leaving 1/4-inch border.
Roll up rounds jelly roll style.
Place cheese pastries on prepared jelly roll pan, seam side down, spacing apart.
Repeat with remaining dough disk and cheese filling.
Bake pastries until firm to touch and beginning to brown at edges, about 25 minutes.
Spoon syrup mixture over pastries.
Bake 5 minutes longer.
Let stand 1 minute.
Using metal spatula, transfer pastries to platter.
Serve pastries warm or at room temperature.
Ingredients:
sugars, brown
sugars, granulated
butter, without salt
water, bottled, generic
nuts, pecans
cheese, parmesan, hard
sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350F.
Butter 15 x 10 x 1-inch nonstick jelly roll pan.
Mix brown sugar, maple syrup, unsalted butter and 3 tablespoons water in heavy small saucepan.
Stir over low heat until sugar dissolves.
Increase heat; bring mixture to boil.
Boil until candy thermometer inserted into mixture reaches 240F, about 3 minutes.
Remove from heat.
Stir in chopped pecans
Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended.
Set filling aside.
Mix unbleached flour, baking powder and salt in large bowl.
Using fork, cut in unsalted butter until mixture resembles coarse meal.
Mix in enough milk to form moist dough.
Gather dough into ball.
Divide dough in half.
Flatten dough into disks.
Roll out 1 dough disk on floured surface to 1/8-inch thickness.
Using 3 3/4- to 4-inch-diameter cookie cutter, cut out 8 rounds from dough.
(Reroll dough scraps if necessary.)
Place generous 2 teaspoonfuls cream cheese filling in center of each dough round.
Spread filling over rounds, leaving 1/4-inch border.
Roll up rounds jelly roll style.
Place cheese pastries on prepared jelly roll pan, seam side down, spacing apart.
Repeat with remaining dough disk and cheese filling.
Bake pastries until firm to touch and beginning to brown at edges, about 25 minutes.
Spoon syrup mixture over pastries.
Bake 5 minutes longer.
Let stand 1 minute.
Using metal spatula, transfer pastries to platter.
Serve pastries warm or at room temperature.