MAPLE CREAM CHEESE PASTRIES
Categories Milk/Cream Dairy Breakfast Brunch Bake Cream Cheese Pecan Fall Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make syrup:
- Preheat oven to 350°F. 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 240°F, about 3 minutes. Remove from heat. Stir in chopped pecans
- Make filling:
- Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended. Set filling aside.
- Make dough:
- 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.
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Ngoako Maela
[email protected]These pastries were a bit too sweet for my taste, but my kids loved them. The filling was creamy and flavorful, and the pastry was flaky and light. I would recommend using less sugar in the filling next time.
NSDxjoker yt
[email protected]I made these pastries for my family and they loved them! The filling was sweet and creamy, and the pastry was flaky and buttery. I will definitely be making these again.
Mbali Enhle
[email protected]These pastries were delicious! The filling was creamy and flavorful, and the pastry was flaky and light. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.
Christopher Talton
[email protected]I've made these pastries several times now and they're always a crowd-pleaser. They're easy to make and the ingredients are readily available. I like to add a little bit of cinnamon to the filling for extra flavor.
Mujeeb Butt
[email protected]These pastries were a hit! I made them for a brunch party and they were gone in minutes. The filling is creamy and sweet, and the pastry is flaky and buttery. I will definitely be making these again.