| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
32 |
Servings |
INGREDIENTS
| 1 |
|
Recipe quark pastry |
| 250 |
g |
Cream cheese; (1 cup) |
| 1 |
|
Egg |
| 2 |
tb |
Sugar |
|
|
To taste almond essence |
|
|
Apricot jam; optional |
INSTRUCTIONS
FILLING
From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas)
Roll out pastry and cut into 32 squares, 3" by 3". Spray or grease patty
tins and put a square in each. Mix cream cheese, egg, sugar and essence in
food processor. Spoon into the pastry squares. Optional: Top with a little
apricot jam or glaze with heated jam after they are baked. Fold the corners
into the middle a bit and pinch so they stand up. Bake at 190 C, 375 F for
20 minutes until golden brown
NOTES : These are nice but very rich.
Recipe by: Alison Holst, Cooking Class Book II
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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