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Thread: Raspberry-Peach Pastry Pillows

  1. #1
    WindyCityPrince Guest

    Default Raspberry-Peach Pastry Pillows

    Raspberry-Peach Pastry Pillows
    http://bakedchicago.typepad.com

    1 cup butter, room temperature
    8 ounces cream cheese, room temperature
    2 cups all-purpose flour
    1/8 cup peach preserves
    1/8 cup raspberry jam
    1/4 cup almond paste
    1/4 teaspoon kosher salt
    1 egg, beaten
    1 tablespoon water
    raw sugar

    In medium bowl, beat butter and cream cheese with electric mixer until
    combined. Add flour and salt. Beat on low until combined. Mix fruit
    jam and preserves in small bowl and set aside.

    Divide dough in half. Cover and chill dough for at least 1 hour.
    Preheat oven to 375F degrees. On lightly floured surface, roll half
    of dough at a time to 1/8 inch thickness. Cut dough into 2-inch
    squares. Place half of the dough squares on ungreased cookie sheets.
    Place scant 1/4 teaspoon of fruit mixture and 1/4 teaspoon almond
    paste in center of each square.

    In small bowl, combine egg and water. Brush edges of squares on
    cookie sheet with egg mixture. Top each topped square with plain
    dough square. Lightly press edges together. Seal all edges with
    tines of fork. Brush dough squares with egg mixture. Sprinkle
    lightly with raw sugar.

    Bake for 10 to 12 minutes or until golden. Transfer to wire racks and
    cool.

  2. #2
    Nancy2 Guest

    Default Re: Raspberry-Peach Pastry Pillows

    On Nov 20, 6:18*am, WindyCityPrince <hjo...@gmail.com> wrote:
    > Raspberry-Peach Pastry Pillowshttp://bakedchicago.typepad.com
    >
    > 1 cup butter, room temperature
    > 8 ounces cream cheese, room temperature
    > 2 cups all-purpose flour
    > 1/8 cup peach preserves
    > 1/8 cup raspberry jam
    > 1/4 cup almond paste
    > 1/4 teaspoon kosher salt
    > 1 egg, beaten
    > 1 tablespoon water
    > raw sugar
    >
    > In medium bowl, beat butter and cream cheese with electric mixer until
    > combined. *Add flour and salt. *Beat on low until combined. *Mix fruit
    > jam and preserves in small bowl and set aside.
    >
    > Divide dough in half. *Cover and chill dough for at least 1 hour.
    > Preheat oven to 375F degrees. *On lightly floured surface, roll half
    > of dough at a time to 1/8 inch thickness. *Cut dough into 2-inch
    > squares. *Place half of the dough squares on ungreased cookie sheets.
    > Place scant 1/4 teaspoon of fruit mixture and 1/4 teaspoon almond
    > paste in center of each square.
    >
    > In small bowl, combine egg and water. *Brush edges of squares on
    > cookie sheet with egg mixture. *Top each topped square with plain
    > dough square. *Lightly press edges together. *Seal all edges with
    > tines of fork. *Brush dough squares with egg mixture. *Sprinkle
    > lightly with raw sugar.
    >
    > Bake for 10 to 12 minutes or until golden. *Transfer to wire racks and
    > cool.


    I think cherry preserves, almond paste, inside puff pastry sounds
    good, too ;-)

    N.

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