Pastry Shop Cheese Slices Recipe
Have you been swept off your feet lately?? This yummy Pastry Shop Cheese Slices is sure to do so. Cheese is the main ingredient in this Pastry Shop Cheese Slices. Is it you or the aroma of Pastry Shop Cheese Slices that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
1/4 cup warm water
1 tablespoon sugar
1/2 cup Butter
2 cups All Purpose or Self-Rising Flour
1 egg
1/2 teaspoon vanilla extract
Directions
Soften yeast in water.
Combine sugar, butter and flour in large mixer bowl, blending at low speed of mixer until mixture is the size of small peas.
Add yeast, egg and vanilla extract.
Mix at low speed until a dough forms.
Knead on lightly floured surface until smooth.
Roll out two-thirds of dough to a 14x10-inch rectangle and remaining one-third of dough to a 12x8-inch rectangle for top crust.
Place large rectangle in bottom of greased 12 x 8 inch pan, pulling dough up sides.
Prepare filling; spread pineapple mixture on top of dough in pan.
Carefully spread cheese mixture over pineapple mixture.
Place top crust over Filling.
Fold bottom crust over top to seal edges.
Cover; let rise in warm place until light, about 1 hour.
Flute edge.
Bake at 375° for 30 to 35 minutes.
While warm, spread with Glaze.
Refrigerate until serving time.
Combine sugar, butter and flour in large mixer bowl, blending at low speed of mixer until mixture is the size of small peas.
Add yeast, egg and vanilla extract.
Mix at low speed until a dough forms.
Knead on lightly floured surface until smooth.
Roll out two-thirds of dough to a 14x10-inch rectangle and remaining one-third of dough to a 12x8-inch rectangle for top crust.
Place large rectangle in bottom of greased 12 x 8 inch pan, pulling dough up sides.
Prepare filling; spread pineapple mixture on top of dough in pan.
Carefully spread cheese mixture over pineapple mixture.
Place top crust over Filling.
Fold bottom crust over top to seal edges.
Cover; let rise in warm place until light, about 1 hour.
Flute edge.
Bake at 375° for 30 to 35 minutes.
While warm, spread with Glaze.
Refrigerate until serving time.
