Cream cheese pastry dough:
8 ounces cream cheese
8 ounces butter
1/4 cup granulated sugar
2 cups all purpose flour
Chilled brownie batterDirections:
Add butter, cream cheese, and sugar to the bowl of a food processor and pulse until sugar is evenly distributed.
Add flour to food processor and pulse until just combined.
Divide dough into two equal portions.
Wrap each portion in plastic wrap and chill for at least 30 minutes.
Unwrap one portion and lay another piece of plastic wrap over it. Roll dough between the two sheets of plastic until about 1/8 of an inch thick.
Pull top layer of plastic off and turn rolled dough carefully out on floured surface. Pull plastic off carefully and cut into twelve squares, about 3 inches on each side.
Trim cracked edges and add scraps to other portion of dough. You may freeze other portion of dough for up to three months to use at another time.
Preheat oven to 375 degrees. Lay squares out evenly on a parchment lined cookie sheet. Egg wash the edges.
Place grape-size ball of chilled brownie batter in center of each square and fold two points in toward the center and press lightly. Egg wash folded love notes and sprinkle with granulated sugar.
Bake for about 12 minutes until edges are browned. Let cool for a few minutes and sprinkle with powdered sugar.Presented by:
Tellico Grains BakeryDate Aired:
February 11, 2013
Tellico Grains Bakery