| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | oz | Cream cheese; at room temperature |
| 4 | oz | (1 stock) butter; at room temperature |
| 1 | tb | Sour cream or plain yogurt |
| 1 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 3 | oz | Pitted dried cherries |
| 1 | c | Walnuts |
| 3 | tb | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1 | oz | Bittersweet chocolate; cut into small pieces |
| 4 | ts | Cherry jam |
| Confectioners sugar |
INSTRUCTIONS
DOUGH FILLING Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper. In a food processor or with a hand-held electric mixer, combine the cream cheese, butter, and sour cream until smooth. Add the flour and salt and process until a dough forms. Divide the dough in half and form two 5-inch disks. Wrap them in plastic and refrigerate while making the filling. Place all of the filling ingredients except the jam in a food processor and process until finely chopped. (The mixture will form a paste.) Remove the dough from the refrigerator. On a floured surface, roll each disk into a 9-inch circle. Spread each circle with 2 teaspoons of jam. Pat half the cherry mixture onto each circle. With a pastry wheel or pizza cutter, cut each circle into twelve wedges. Starting at the wide end, roll each wedge up and place it, point-side down, on a cookie sheet. Bake for 30 minutes, or until lightly browned. Cool on a cake rack and dust with confectioners' sugar. Posted to MC-Recipe Digest V1 #832 by c4@groupz.net on Oct 08, 1997
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