INGREDIENTS

INSTRUCTIONS

Yield: 3/4 cups
Cheese Filling: Blend the sugar with the softened cream cheese until
thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until
firm.
Yield: 2 cups
Cinnamon Sugar: Mix to combine. You can use any spice or combination of
spices.
Yield: 1 cup
Apricot Glaze: Place the apricot jam and water in a small saucepan and warm
over medium high heat until it dissolves. Just before boiling, remove from
heat. Dilute with a little more water if necessary until it is thin enough
to brush evenly. Apply immediately with a soft, flat pastry brush.
Sugar Icing: Whisk a very small amount of milk into the sugar until all the
lumps are gone. Continue to add milk, a few drops at a time, until it
ribbons off the whisk. Drizzle it over the warm pastry using your
fingertips, a fork, or the whisk.
Yield: 1/2 cup
Remonce: Cream the butter, sugar (and cinnamon, if added). Keep
refrigerated. Let soften at room temperature to spreadable consistency
before using.
Yield: about 1/2 cup
BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A39 Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
NOTES : CHOCOLATE WEB SITE 1997
Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A39
Posted to recipelu-digest Volume 01 Number 546 by ctlindab@mail1.nai.net on
Jan 17, 1998

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