Pastry with Cream Cheese and Dried Fruits
Baking and Desserts • World
Description
Pastry with Cream Cheese and Dried Fruits
Ingredients
- Dried Apricots 8 pieces
- Chopped almonds 8 pieces
- Dried Yellow Plums 8 pieces
- Semi-soft cream cheese 5 oz
- Pecan 8 pieces
- Sugar ⅓ cup
- Grated Chocolate 0 oz
- Clarified Butter 5 oz
- Phyllo Dough 8 pieces
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
First, make cuts in each dried fruit and stuff them with cream cheese and nuts. In my opinion, apricots pair better with almonds, while prunes go well with pecans. Next, in a small bowl, mix the sugar and chocolate.
Step 2
Now, let's work on the dough. Place one sheet on the work surface. Set the others aside, cover them with plastic wrap, and place a damp towel on top (avoid direct contact between the dough and the towel to prevent it from becoming soggy, which would negatively affect the quality). Brush the prepared sheet with clarified butter and sprinkle it with the sugar and chocolate mixture, fold it in half lengthwise, brush it with butter again, and sprinkle with the mixture. Then cut the dough lengthwise into two long strips.
Step 3
Place the stuffed dried fruits along the edge of the strips diagonally, covering the fruit with a free corner of the dough to form a triangle, and continue rolling it to the end of the strip. For clarity, this is similar to how a flag is folded. Do the same with the second strip and the remaining dough. You should end up with 16 pieces.
Step 4
These pastries are best baked just before serving. The prepared ones can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. If you plan to bake the pastries right away, preheat the oven to 355°F (350 degrees Fahrenheit), line a baking sheet with parchment paper or a silicone mat, arrange the pastries on it, and brush them with clarified butter. Bake until light golden brown for about 20 minutes. Let them cool slightly and dust with powdered sugar.
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