Raspberry Linzer Cheese

breakfast this AM

Ingredients:

(recipe from Rachael Ray Magazine)

  • 4 ounces cream cheese, softened
  • 1/4 cup marzipan or almond paste
  • 1/2 cup confectioners’ sugar, sifted
  • 1 large egg, separated
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 sheet frozen puff pastry, thawed and refrigerated
  • 4 teaspoons raspberry jam
  • 1/4 cup sliced almonds
  • 1 to 2 tablespoons heavy cream

Direction:

  1. Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in 1/4 cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt.
  2. Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 teaspoon jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely.
  3. In a small bowl, stir the remaining 1/4 cup confectioners’ sugar and the heavy cream with a fork until smooth; drizzle over the cooled pastries.

http://www.shutterbean.com/2010/raspberry-linzer-cheese-danishes/

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