yield 48
There is just something so wonderful about a cream cheese pastry. This is one of my favorites. I got this recipe from my pastry instructor at college. Feel free to experiment with the type of fillings you use. I am quite sure you will fall in love with these too.
Pastry:
- 12 ounces unsalted butter, at room temperature
- 12 ounces cream cheese, at room temperature
- 6 ounces granulated sugar
- 1 teaspoon salt
- 2 teaspoon vanilla
- 4 large egg yolks
- 1 pound bread flour
Filling:
- 3 ounces walnuts
- 2 ounces granulated sugar
- 1/2 teaspoon cinnamon
- 12 ounces red raspberry jam
- Egg wash
- To make the dough, cream together the butter, cream cheese and sugar and salt until light & fluffy.
- Add the vanilla and yolks.
- Gradually add the flour and mix just until combined.
- Turn out and knead gently just until the dough is smooth.
- Divide the dough in three equal pieces (about 1 1lb each), round, cover and refrigerate 2 hours.
- While the dough is resting, make the filling.
- Put walnuts, sugar and cinnamon in a food processor & process until fine. Set aside.
- Take dough out of the refrigerator.
- Preheat oven to 350°F.
- Roll out one of the rounds into a 14” circle, using flour as necessary to prevent from sticking.
- Spread 1/3 of the jam over the dough. Cover with 1/3 of the walnut mixture.
- Cut the circle into 16 equal wedges (as if cutting a pizza) with a plain pastry cutter or a chef’s knife. Dip the tool in hot water occasionally to prevent from sticking.
- Roll up each wedge from the outside in, as you would do for croissant, but do not bend to a moon shape.
- Place on lined pan.
- Lightly egg wash (whipped whole egg) and bake, double –panned @ 350° for about 20 minutes or until golden brown and baked through.