| 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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