EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
CHEESE AND ONION PASTIES
The traditional Cornish recipe uses a cheese such as Double Gloucester or English Cheddar, but I have made some very tasty varieties using Stilton, Feta, Bleu Cheese, and even Havarti.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the pastry.
- If using homemade, put your dough in the refrigerator to chill.
- Preheat oven to 400°F.
- Melt the butter in a frying pan on a low heat.
- Mix in the onions and cook them until they are just beginning to soften.
- Mix them with the cheese and parsley.
- Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
- Put a quarter of the cheese mixture on one half of each one.
- Fold over the other side and crimp the edges together.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 30 minutes and serve hot.
CHEESE FILLING FOR PASTRIES
Steps:
- Sprinkle raisins with brandy and set aside.
- In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 7 g, Cholesterol 39 mg, Fat 8.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 70.8 mg, Sugar 5.5 g
CHEESY QUICHE CRUST
I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.
Provided by Joanna
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
- Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 12 g, Cholesterol 35.5 mg, Fat 13.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.3 g, Sodium 111.3 mg, Sugar 0.1 g
CHEESE, ONION AND POTATO PASTY
This cheesy pasty is a delicious alternative to the regular Cornish pasty and is quick and easy to make.
Provided by goosepa
Time 1h5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel and chop the potato into small chunks and the onion finely chopped and grate the cheese. Finely chop the parsley.
- Mix all the ingredients together well in a bowl.
- Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter.
- Put a quarter of the cheese mixture on each one, dampen the edge with a little water, then fold over and crimp the edges.
- Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
- Bake them for 45 minutes.
CREAM CHEESE PASTRY DOUGH
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
Number Of Ingredients 5
Steps:
- Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
- Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
Steps:
- In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
CREAM CHEESE PASTRY
Make and share this Cream Cheese Pastry recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- In a large bowl cream together cream cheese and butter.
- slowly sift in flour and salt.
- Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
- Roll out on a floured board and use as you will.
Nutrition Facts : Calories 1664.6, Fat 132.8, SaturatedFat 83.4, Cholesterol 368.8, Sodium 1573.3, Carbohydrate 98.5, Fiber 3.4, Sugar 0.6, Protein 22.4
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