I lost my Little Grandma (my father’s mother) when I was seven years old. I still remember her vividly though and have many wonderful memories of her. During the holidays especially I am reminded of her and many of the wonderful recipes that she handed down. Many of them have become a family tradition and recipes that I hope to pass down to my children and grandchildren.
One recipe that is requested by family and friends alike are the fruit filled cream cheese pastries that were a specialty of my grandmother’s. They are a bit labor-intensive, but well worth the effort. The trick is to make sure the dough remains chilled, as it gets sticky if it isn’t.
Cream Cheese Fruit Filled Pastries
- 4 Cups Flour
- 1 Pound Butter
- 2-8 oz. Cream Cheese
- 1-4 oz. Cream Cheese
- Fruit Filling or Preserves
Blend flour, butter and cream cheese by hand until well blended. Set in refrigerator overnight.
Cut off a portion of dough about the size of a fist. Roll this dough out as thin as possible on powdered sugar. Cut into wedges, as in a pie.
Put 1/2 tsp. of filling on wide end of wedge. Roll wedge from wide end.
Place pastry on parchment lined cookie sheet with edge of roll under pastry. Bake on 2nd from the top rack for 15 to 17 minutes at 375.
I went through five 8 oz. jars of home canned preserves with this recipe. I made peach-pineapple, plum, and tart cherry pastries. I have used store-bought poppy-seed filling in the past, and they were excellent as well. Any thick filling will work. Definitely expect some of the filling to ooze out the sides, but enough remains to make these pastries a wonderful addition to any dessert tray.
Knowing that a part of my grandmother lives on in spirit in the traditions and recipes that we enjoy every year during the holidays and throughout the year is important to me. This recipe especially makes me feel close to her, and for this I am — Simply Grateful.