Rocky Mount Gourds & Treasures of Louisiana

  (Plain Dealing, Louisiana)
Jellies and Jams From Our Bounties
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Desert Recipes and Creations using Jellies and Jams!!

Desert Recipes Using Jellies and Jams

                Since I have been working with so many fruits making Jelly and Jam creations, I decided to explore using them in cookies and other deserts and snacks. 

                 I will be sharing a different desert recipe every week and hope there will be many enjoying and trying these creations too!!  

                If you have any recipes you would like to share, let me know and I will try and have it posted so we all may enjoy!!

                 We hope you will join us each week and enjoy!!

                 This week we would like to share using Strawberry/Fig Preserves to create little “Pastry Pillows”.

This is such a lovely desert or snack.

As Always, The Gourd and Jelly Lady of Rocky Mount, Louisiana, That is!!

Pastry Pillows

1    cup butter, softened

1    8-ox package cream cheese, softened and cut up

2    cups all-purpose flour

1/4    teaspoon salt

1/2    cup strawberry/fig preserves

1      egg, lightly beaten

1      tablespoon water

             course sugar

1.  In a medium mixing bowl, combine butter and cream cheese.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add flour and salt.  Beat on low speed just until combined, scraping bowl occasionally.  Divide dough in half.  Cover and chill for at least 1 hour or until dough is easy to handle.

2. Preheat oven to 375 degrees F.  On a lightly floured surface, roll half of the dough at a time until 1/8 inch think.  Cut dough into 2-inch squares.  Place half of the squares on an ungreased cookie sheet.  Place about 1/2 teaspoon of the Strawberry/fig Preserves in center of each square.

3. In a small bowl, combine egg and water.  Brush edges of squares on cookie sheet with egg mixture.  Top with the remaining squares.  Using the tines of a fork, press edges to seal.  Brush tops with egg mixture.  Sprinkle lightly with coarse sugar.

4. Bake for 10 to 12 minutes or until golden brown.  Transfer cookies to a wire rack; cool.  Makes about 52 cookies.

TO MAKE AHEAD:  Layer cookies between waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

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