Found in SL Dec 2024 here
3 1/4 cups (about 13 7/8 oz.) all-purpose flour, plus more for surface
1 cup (8 oz.) cold unsalted butter, cubed
1/2 cup granulated sugar
1 tsp. grated lemon zest (from 1 lemon)
1/2 tsp. kosher salt
1 (8-oz.) pkg. cold cream cheese, cubed
6 Tbsp. apricot or seedless raspberry jam
1 large egg white, beaten
Powdered sugar
1 cup (8 oz.) cold unsalted butter, cubed
1/2 cup granulated sugar
1 tsp. grated lemon zest (from 1 lemon)
1/2 tsp. kosher salt
1 (8-oz.) pkg. cold cream cheese, cubed
6 Tbsp. apricot or seedless raspberry jam
1 large egg white, beaten
Powdered sugar
Place flour, butter, sugar, lemon zest, and salt in food processor bowl; pulse until mixture is crumbly, about 10 pulses.
Add cream cheese, and pulse until dough clumps together, 15 to 20 pulses.
Transfer dough to a lightly floured surface, and knead gently just until dough is smooth, 15 to 30 seconds.
Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Chill at least 12 hours or up to 2 days.
Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper; set aside. Let dough stand at room temperature until slightly softened, about 10 minutes.
Working with 1 disk of dough at a time, roll dough to about 1/16-inch thickness on a lightly floured surface.
Using a 3 1/4-inch square cutter, cut dough, and place on 1 prepared baking sheet. Reroll and cut scraps twice. Repeat process with remaining 2 disks and baking sheets.
On each square of dough, make 4 (1-inch) cuts at corners diagonally toward center.
Place 1/2 teaspoon jam in center of each square of dough. Dab ends of tips of square of dough with egg white; fold every other tip over toward center, forming a pinwheel.
Chill, uncovered, 10 minutes.
Bake in preheated oven, 1 baking sheet at a time, until edges are light golden brown, 13 to 15 minutes. Let cool completely on pans, about 15 minutes.
Dust with powdered sugar, as desired.
Add cream cheese, and pulse until dough clumps together, 15 to 20 pulses.
Transfer dough to a lightly floured surface, and knead gently just until dough is smooth, 15 to 30 seconds.
Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Chill at least 12 hours or up to 2 days.
Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper; set aside. Let dough stand at room temperature until slightly softened, about 10 minutes.
Working with 1 disk of dough at a time, roll dough to about 1/16-inch thickness on a lightly floured surface.
Using a 3 1/4-inch square cutter, cut dough, and place on 1 prepared baking sheet. Reroll and cut scraps twice. Repeat process with remaining 2 disks and baking sheets.
On each square of dough, make 4 (1-inch) cuts at corners diagonally toward center.
Place 1/2 teaspoon jam in center of each square of dough. Dab ends of tips of square of dough with egg white; fold every other tip over toward center, forming a pinwheel.
Chill, uncovered, 10 minutes.
Bake in preheated oven, 1 baking sheet at a time, until edges are light golden brown, 13 to 15 minutes. Let cool completely on pans, about 15 minutes.
Dust with powdered sugar, as desired.
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