Monday, March 4, 2013

Cream Cheese Foldovers


One of my greatest joys is cooking with my girls. This Christmas we had a cookie baking marathon where my older daughter decided we needed to have eight different kinds of cookies on this year's Nativity trays, so we went on a full two day cookie blow-out. I provided the dough and any needed instruction while my oldest formed and baked most of the cookies. It was certainly a Christmas celebration to remember with all those beautiful cookies, and I had the wonderful opportunity to build lasting memories with my kids. 

Out of all the cookies we made, these cream cheese fold-overs were the first ones to disappear and my family members were the reason why; they may not be the most beautiful of the cookies on the tray, but they are so tasty none of us could stop at just one. Like vultures we picked those off the plates first before the rest of the crowd got wind of what they were missing. I'm sure someone else got to taste them, but unless they were fast, they probably didn't get two!

These are light and flaky like a pie crust wrapped around a tart fruit filling. I have found other recipes online that use any flavor jam or jelly, but I have always used apricot, however this time around I used lemon curd instead and I would have to say that is my new favorite!  This recipe makes 4 dozen.


Cream Cheese Foldovers


1 cup butter, room temperature
8 ounces cream cheese, room temperature
2 1/2 cups flour + some for rolling dough
apricot or lemon curd for filling (approximately 3/4 cup)
powdered sugar for dusting (approximately 2 cups)

Warm oven to 375-degrees.

In the bowl of a stand mixer cut butter and cream cheese into squares and add flour. Mix on low just until uniform in color and dough is smooth. Divide dough into three equal portions, shape into a flat square, wrap in plastic wrap and chill for a few hours.

Roll dough to about 1/8" thick (this is about as thin as the dough can be rolled and still hold together.) Lift the dough from the work surface and turn it over to make rolling it out easier, add a bit of flour if it is too sticky. I use a plastic scraper tool to get under the dough if it gets sticky, but a thin spatula would work equally as well. Try to maintain an even rectangular shape to better facilitate cutting the dough into squares.

Cut the dough into 2 3/4" squares. Apply a scant 1/2 teaspoon of filling on the diagonal of each square. Apply a small bit of water with your finger to the underlying corner to act as 'glue' and fold the opposite corners over the filling and gently seal. 

Place on cookie sheet. Cream cheese foldovers expand very little (although the apricot filling may spill out a bit while cooking, the same does not happen as easy if using lemon curd) so they can be crowded on the pan. 

Bake for 9-12 minutes. The cookies should be golden on top; do not under cook as these are better with a bit of a crunch versus being doughy. 

Allow to cool and dust liberally with powdered sugar. 

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