Friday, July 29, 2011

Cream Cheese Pastries

Cream Cheese Pastries

1/2 recipe yogurt dough
1 cup cream cheese, softened
1/2 cup melted butter
1 large or 2 small eggs
sea salt and pepper
1 egg, lightly beaten

Roll out dough and cut into rounds big enough to line miniature muffin tins. Oil miniature muffin fins well and line with dough rounds, removing excess. Mix cream cheese with eggs and melted butter. Season to taste. Place a spoonful in each pastry shell. Bake at 350° for 15 minutes. Brush tops with beaten egg and bake another 10 minutes.

Variation: Use 1 cup of fermented taro root in place of cream cheese.

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