Ingredients
Nut Filling
- 1/2 cup currants
- 1 cup finely chopped walnuts
- 1/4 cup sugar
- 2 1/4 teaspoons ground cinnamon
- 1 1/2 tablespoons butter melted
Cream Cheese pastry
- 1 (8 oz) pkg. Cream cheese (room temperature)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup butter room temperature (2 sticks)
You can choose your own fruit flavored fillings.I buy 3 different fillings for this pastry
Prune, Raspberry, Apricot – These are the favorites of my friends and family.
Preparation
Nut filling
In a medium bowl combine currants, nuts, sugar, cinnamon and butter and set aside.
Cream Cheese pastry
In a food processor fitted with a steel blade, process cream cheese, butter, and vanilla until smooth.
Add flour, process until well blended and dough begins to cling together in a ball.
Use immediately as recipe directs or wrap and store.
May be stored in refrigerator up to 1 week.
May be frozen, wrapped in an airtight, moisture, and vapor proof paper for up to two months.
Throw in refrigerator for several hours before using.
To bake cookies, preheat oven to 375 (190 C)
Divide dough into three equal portions.
On a flour board, roll each portion into a 11-12 inch circle.
Spread each circle with one of the spreads (the whole circle wide)
Add nut filling on top of the spread.
Cut each circle into sixteen wedges.
Roll up wedges, beginning from the wide end, pressing at the end to secure.
Place point down on ungreased baking sheets.
Bake 15=20 minutes or until golden.
Remove cookies from baking sheets and cool on racks.
While warm, sift powdered sugar over tops.
Makes 48 1-1 1/2 in cookies.
Recipe shared by Susan Orantes
