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I was in the mood for baking and for these in particular. Yummy cream cheese pastries 😘😘
Preheat oven to 200 C Line a large baking tray with parchment paper. No greasing required.
225 g softened butter
1 x 250 g tub full fat cream cheese softened
2 cups cake flour
In a large bowl beat together butter and cream cheese until light and fluffy. Gradually add flour and mix well. Divide dough into 2 portions, wrap in cling wrap and refridgerate for 2 hours to firm or until easy to handle.
Cream Cheese Filling
1 x 250 g tub low fat cream cheese
2 tbsp castor sugar
1 tsp vanilla essence
1 tsp sour cream
1 tsp lemon juice
Beat all of the above with beaters until smooth. Spoon +- 1 tsp into each indented pastry spiral.
On a lightly floured surface, roll out your dough to a rectangle and cut dough into strips measuring 8×11/2″. Twist your dough from both sides and then form a spiral. Place on baking tray 2″ apart and form a small indentation in the centre of each pastry. Fill indentation with cream cheese filling and decorate with fruit of your choice. I used red cherries. Bake for 15 to 20 minutes depending on your oven or until done and bottoms are brown.
** pastry with jam.. roll & cut left over pieces of dough in a square measuring
3 x 3″ . Place 1/2 tsp strawberry jam preserve or any jam of your choice take two corners and pinch together in the centre. Bake.
Transfer to wire rack to cool. When cooled daub with icing sugar
** you may also use puff pastry if you dont want to make your own 😊😊
Note: this recipe can be made with Crescent rolls. We do not have them in SA so I adapted my cream cheese pastry from scratch to achieve this recipe. If using crescent rolls cut dough into strips and continue with the recipe as given.
Prepared, tried and tested by : Gail Haselsteiner