Pastry Pillows

By KeyIngredient

Ingredients

• 1 c. butter softened
• 1 cream cheese softened and cut up
• 2 c. flour
• 1/4 c. apricot, peach, raspberry, strawberry or cherry
• preserves
• 1/4 c. almond paste
• 1 beaten egg
• 1 Tbsp. water
• Coarse Sugar

Preparation

Step 1

In medium bowl beat butter and cream cheese with electric mixer until combined. Add flour and 1/4 tsp. salt; beat on low speed just until combined.

Divide dough in half. Cover and chill dough for at least 1 hour or until dough is easy to handle.

Heat oven to 375. On lightly floured surface roll half the dough at a time to a 1/8" thickness. Cut dough into 2" squares. Place half the dough squares on an ungreased cookie sheet. Place a scant 1/4 tsp. of preserves and almond paste in center of each square.

In small bowl combine beaten egg and the water. Brush edges of squares on cookie sheet with egg mixture. Top each topped square with a plain dough square. Lightly press edges together; seal all edges with tines of fork. Brush filled and sealed dough squares with egg mixture. Sprinkle lightly with coarse sugar.

Bake for 10-12 min or until golden. Transfer to wire rack to cool.

Storage:
Place in layers separated by waxed paper in an airtight container; cover. Store in the fridge for up to 3 days or freeze for up to 3 months.