Monday, May 11, 2015

Almond Raspberry Cheese Halves

Made some ARCH treats for work, aka sweet empanadas. I prefer a less crispy pastry so would decrease butter next time and increase liquid or add milk. Very tasty. One was made with 2 blueberries (could have used blackberries or strawberries, etc).


  • 3 c flour
  • 1/4 c sugar
  • pinch salt
  • 2 sticks butter (8 oz/225 g)
  • 2 eggs
  • 3-5 T cold water
  • 10 oz cream cheese (~1.2 packages), softened
  • 1/2 c sugar
  • 1 t vanilla
  • 1 T orange zest
  • 1/2 c sliced almonds
  • 12 oz raspberries (2 small punnets or 1 extra long one)
  • 1 egg, separated
  1. For the dough, combine the flour, sugar and salt. 
  2. Cut the butter in (or coarsely grate). Stir.
  3. Add the eggs and water, and mix until combined but still clumpy.
  4. Roll into 2 balls. Flatten each and refrigerate for at least 30 min.
  5. For the filling, mix the cream cheese, sugar, vanilla and zest.
  6. Roll the dough flat. Cut out small circles. (Refrigerate as you go, and roll out the circles if they shrink.)
  7. Put a spoonful of the cheese mixture in the middle. Top with 2-3 raspberries (or whatever will fit), and a sprinkling of almonds.
  8. Moisten the edges of the pastry with egg white and fold in half and seal the edges.
  9. Brush on the yolk and immediately top with more slice almonds (so they stick).
  10. Refrigerate for 30 minutes.
  11. Poke holes with a toothpick or slice the tops with a knife, to let the moisture escape while baking (and prevent explosions).
  12. Bake at 375 for 20-55 min. (Original directions said 20-25, but I had to keep them in for a long time before they were browned).

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