Cream Cheese Pastries Recipe
Summary
Preparation Time15 MinCooking Time12 Min
Ready In27 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientCheese
Ingredients
| Dairy sour cream | 1 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs), divided | |
| 1/2 cup butter or margarine, cut up | ||
| Salt | 1 Teaspoon | |
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Eggs | 3 Small, divided | |
| All purpose flour | 4 Cup (16 tbs) | |
| Cream cheese | 16 Ounce, softened | |
| Vanilla | 4 Teaspoon, divided | |
| Powdered sugar | 2 Cup (16 tbs), sifted | |
| Milk | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
Directions
GETTING READY
1) Preheat the oven to 375°.
2) In a large bowl, soften yeast in the warm water.
3) To prepare the filling, use a small bowl, to beat one egg, softened cream cheese, 3/4 cup sugar, and 2 teaspoons of the vanilla until well combined. Set filling aside.
MAKING
4) In a 1-quart saucepan, heat sour cream, 1/2 cup of sugar, butter or margarine, and salt just until warm (115° to 120°) and butter is almost melted, by constant stirring.
5) Add sour cream mixture, two of the eggs, and flour to the yeast mixture and beat well.
6) Cover with a lid and refrigerate overnight.
7) Divide dough into 3 parts.
8) On a lightly floured surface, roll each portion of dough into a 12x8-inch rectangle.
9) Use 1/3 of filling to place on each rectangle of dough.
10) Roll up each rectangle, jelly-roll style, from a long side. Seal the seams and ends by pinching.
11) Use greased baking sheets to place the pastries, seam sides down.
12) With kitchen shears, make 1/2-shaped snips at 2-inch intervals in the top of each pastry.
13) Cover the pastries and allow rising in a warm place for 1 hour or until double.
14) Place inside oven to bake for 12 to 15 minutes or until golden.
FINALIZING
15) To prepare the cinnamon glaze, use a small bowl to combine powdered sugar, milk, brown sugar, remaining 2 teaspoons vanilla, and cinnamon.
16) Use this glaze to pour over pastries.
SERVING
17) Sprinkle with toasted almonds before serving warm.
1) Preheat the oven to 375°.
2) In a large bowl, soften yeast in the warm water.
3) To prepare the filling, use a small bowl, to beat one egg, softened cream cheese, 3/4 cup sugar, and 2 teaspoons of the vanilla until well combined. Set filling aside.
MAKING
4) In a 1-quart saucepan, heat sour cream, 1/2 cup of sugar, butter or margarine, and salt just until warm (115° to 120°) and butter is almost melted, by constant stirring.
5) Add sour cream mixture, two of the eggs, and flour to the yeast mixture and beat well.
6) Cover with a lid and refrigerate overnight.
7) Divide dough into 3 parts.
8) On a lightly floured surface, roll each portion of dough into a 12x8-inch rectangle.
9) Use 1/3 of filling to place on each rectangle of dough.
10) Roll up each rectangle, jelly-roll style, from a long side. Seal the seams and ends by pinching.
11) Use greased baking sheets to place the pastries, seam sides down.
12) With kitchen shears, make 1/2-shaped snips at 2-inch intervals in the top of each pastry.
13) Cover the pastries and allow rising in a warm place for 1 hour or until double.
14) Place inside oven to bake for 12 to 15 minutes or until golden.
FINALIZING
15) To prepare the cinnamon glaze, use a small bowl to combine powdered sugar, milk, brown sugar, remaining 2 teaspoons vanilla, and cinnamon.
16) Use this glaze to pour over pastries.
SERVING
17) Sprinkle with toasted almonds before serving warm.
Chef
