15 ounces Pastry flour
1/2 teaspoon Baking soda
9 ounces Cream cheese, room temperature
7 ounces Granulated sugar
2 teaspoons Lemon zest, grated fine
8 ounces Unsalted butter, softened
1 teaspoon Salt
12 ounces Red currant or apricot jam
4 ounces Dried cherries, finely chopped
4 ounces Walnuts, medium chopped
Cinnamon, as needed
Egg wash, as needed
Powdered sugar, as needed
Yield: 3 Dozen
1. Sift together the flour and baking soda. Set aside.
2. Blend the cream cheese, sugar and lemon zest on low speed until homogenous. Add the softened butter and salt and blend well. Mix in the flour until combined. Chill the dough for 2 hours.
3. Divide the dough into 12 ounce (360 gram) pieces. On a lightly floured surface, roll each piece of dough into a 1/4-inch (6 millimeters) thick and 6-inch (15 centimeters) wide strip. Trim the edges. Spread 4 ounces (120 grams) of red currant jam on each strip of dough. Lightly sprinkle with dried cherries and walnuts, followed by cinnamon.
4. Cut the dough into 2 1/2 inch (6 centimeter) triangles. Roll each piece as for croissants. Place on paper-lined sheet pans, brush with egg wash.
5. Bake at 375°F (190°C) until golden, approximately 12-14 minutes.
6. Lightly dust with powdered sugar.
Notes: Method: Rolled cookies
1/2 teaspoon Baking soda
9 ounces Cream cheese, room temperature
7 ounces Granulated sugar
2 teaspoons Lemon zest, grated fine
8 ounces Unsalted butter, softened
1 teaspoon Salt
12 ounces Red currant or apricot jam
4 ounces Dried cherries, finely chopped
4 ounces Walnuts, medium chopped
Cinnamon, as needed
Egg wash, as needed
Powdered sugar, as needed
Yield: 3 Dozen
1. Sift together the flour and baking soda. Set aside.
2. Blend the cream cheese, sugar and lemon zest on low speed until homogenous. Add the softened butter and salt and blend well. Mix in the flour until combined. Chill the dough for 2 hours.
3. Divide the dough into 12 ounce (360 gram) pieces. On a lightly floured surface, roll each piece of dough into a 1/4-inch (6 millimeters) thick and 6-inch (15 centimeters) wide strip. Trim the edges. Spread 4 ounces (120 grams) of red currant jam on each strip of dough. Lightly sprinkle with dried cherries and walnuts, followed by cinnamon.
4. Cut the dough into 2 1/2 inch (6 centimeter) triangles. Roll each piece as for croissants. Place on paper-lined sheet pans, brush with egg wash.
5. Bake at 375°F (190°C) until golden, approximately 12-14 minutes.
6. Lightly dust with powdered sugar.
Notes: Method: Rolled cookies
