A delicate pastry just in time for Valentines
Day.
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Pastry
2 C all-purpose flour
1/4 tsp. salt
1 C cold butter
8 oz cold cream cheese
1 large egg, beaten
1 T water
Coarse sugar (optional)
Filling
Cherry, raspberry or apricot preserves
Cream cheese frosting
Combine flour and salt in a large bowl. Cut in butter and cream cheese
until well combined (a food processor works well for this). Divide dough
in half. Wrap in plastic and refrigerate for at least one hour.
On a lightly floured surface, roll out dough to one-eighth inch
thickness. Cut out heart shapes with a two-inch cookie cutter. Place half
the cutouts on an ungreased cookie sheet. Place a quarter teaspoon of
preserves and a quarter teaspoon of the cream cheese frosting in the
center of each heart.
Combine egg and water. Brush edges of heart with egg mixture. Top each
heart with a second heart, pressing edges with the tines of a fork. Brush
finished hearts with an egg mixture. If desired, sprinkle tops with coarse
sugar. Bake at 375ºF for 10 to 12 minutes or until golden brown. Cool on
wire rack.
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This book begins with a section of tools and prime conditions for
kneading, including essential advice on prepping surfaces for kneading and
choosing the proper raising agent. It then imparts the components of
technique so that cooks will know how easy this base for recipes truly is.
The section on technique is rich with tips on how the kneading affects
baking times, and it teaches the skill of timing, essential for creating
simple to elaborate dishes and sides, whether cooks are kneading or not.
Based in technique, this book provides 75 mouth-watering recipes for
breads, pastas, and pastries so cooks can gain confidence in the careful
skill of kneading.
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