Cheese-filled Pastry Slices

Introduction

History

The origins of cheese-filled pastry slices are not entirely clear, but similar recipes can be found in various cuisines around the world. These pastries are a popular choice for special occasions and gatherings, as they are easy to make and always a crowd-pleaser.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use softened cream cheese to ensure a smooth and creamy filling.

- Be sure to seal the edges of the pastry well to prevent the filling from leaking out during baking.

- For a golden and crispy crust, brush the top pastry with a beaten egg white before baking.

- Allow the pastry to cool completely before sprinkling with powdered sugar for the perfect finishing touch.

Serving Suggestions

Cheese-filled pastry slices are best served warm with a cup of coffee or tea for breakfast or as a sweet treat after a meal.

Cooking Techniques

Rolling out the pastry on waxed paper makes it easier to transfer to the baking dish without tearing.

- Beating the egg white until frothy helps to create a golden and crispy crust on top of the pastry.

Ingredient Substitutions

If you don't have crescent roll dough, puff pastry or pie crust can be used as a substitute.

- You can use low-fat cream cheese and sugar substitutes for a lighter version of this recipe.

Make Ahead Tips

Cheese-filled pastry slices can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the dish with plastic wrap and bake when ready.

Presentation Ideas

Serve cheese-filled pastry slices on a platter dusted with powdered sugar for a simple and elegant presentation. You can also garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Cheese-filled pastry slices pair well with a variety of beverages such as coffee, tea, or a glass of milk. They also go well with fresh fruit or a side of yogurt for a balanced breakfast or snack.

Storage and Reheating Instructions

Store any leftover cheese-filled pastry slices in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of cheese-filled pastry slices contains approximately 250 calories.

Carbohydrates

Each serving of cheese-filled pastry slices contains approximately 25 grams of carbohydrates.

Fats

Each serving of cheese-filled pastry slices contains approximately 15 grams of fat.

Proteins

Each serving of cheese-filled pastry slices contains approximately 5 grams of protein.

Vitamins and minerals

Cheese-filled pastry slices are a good source of calcium, vitamin A, and vitamin C.

Alergens

Cheese-filled pastry slices contain dairy and wheat allergens.

Summary

Cheese-filled pastry slices are a delicious and indulgent treat that are relatively high in fat and carbohydrates. They are best enjoyed in moderation as part of a balanced diet.

Summary

Cheese-filled pastry slices are a delicious and indulgent treat that are perfect for any occasion. With a creamy cheese filling and flaky pastry crust, these slices are sure to be a hit with family and friends. Enjoy them warm with a cup of coffee or tea for a delightful treat that will satisfy your sweet tooth.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly tea and gossip session. As we sat in her cozy kitchen sipping on our Earl Grey, Margaret suddenly got up and rummaged through her old recipe box.

"I've been meaning to share this recipe with you, dear," she said with a twinkle in her eye. "It's a family favorite - cheese-filled pastry slices."

I leaned in eagerly as she handed me the faded index card with the handwritten recipe. The ingredients were simple - flour, butter, cream cheese, and cheddar cheese. The method seemed straightforward enough, but Margaret insisted that the key to making the perfect pastry slices was in the technique.

"You have to be patient with the dough, dear," she advised. "Let it rest and chill before rolling it out. And be sure to seal the edges tightly so the cheese doesn't ooze out during baking."

I thanked Margaret profusely for sharing the recipe and vowed to give it a try as soon as I got home. And true to my word, that very weekend, I set out to make the cheese-filled pastry slices.

I started by sifting the flour and cutting in the cold butter until the mixture resembled coarse crumbs. Then I added the cream cheese and gently kneaded the dough until it came together in a smooth ball. I wrapped it in plastic wrap and let it chill in the refrigerator for an hour.

While the dough rested, I grated the sharp cheddar cheese and mixed it with a pinch of salt and pepper. When the hour was up, I rolled out the dough into a rectangle and spread the cheese mixture evenly over half of it. I folded the other half over the cheese and sealed the edges with a fork.

I cut the filled dough into neat slices and placed them on a baking sheet lined with parchment paper. As I brushed each slice with an egg wash, I couldn't help but feel a sense of excitement at the prospect of tasting the final product.

I slid the tray into the preheated oven and waited anxiously as the aroma of buttery pastry and melted cheese wafted through the kitchen. When the pastry slices emerged golden brown and bubbling, I knew I had succeeded.

I let them cool slightly before taking a bite, savoring the buttery flakiness of the pastry and the sharp tang of the cheddar cheese. The flavors melded together perfectly, just as Margaret had promised.

From that day on, cheese-filled pastry slices became a staple in my recipe repertoire. I made them for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I made them, I thought of Margaret and the special bond we shared over our love of cooking and sharing recipes.

And as I passed on the recipe to my own grandchildren, I hoped that they too would find joy in creating delicious memories in the kitchen, just as I had with Margaret and the cheese-filled pastry slices.

Categories

| Cathy's Recipes | Cream Cheese Recipes | Egg Recipes | Pastry Recipes |

Recipes with the same ingredients