Text 24057, 67 rader
Skriven 2015-02-15 21:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cream cheese pastry
===========================
-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> Title: Party Pastries [...] This recipe looks a little strange.
 DS> I don't recall ever seeing a dough made using cream cheese.
 DS> Have you?

I have stumbled across such recipes from time to time where the
cream cheese replaces the butter or lard. I almost never see that
in European sourced recipes though. I suspect the origin is
American, probably shortly after Philadelphia style cream cheese
became commercially and widely available. Wiki tells me that would be
in 1873.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Blueberry Crumble Pie
 Categories: Pies, Canadian, Filling, Cheese, Fruit
      Yield: 6 Servings
 
           PASTRY:
    2/3 c  Flour
    1/3 c  Butter; cubed
    1/3 c  Cream cheese; in pieces
      1 tb Sugar; granulated
           FILLING:
      4    Apples; large, peeled, core
  1 1/2 c  Blueberries; fresh
    1/2 c  Sugar; granulated
    1/3 c  Flour
      1 ts Cinnamon
      1 tb Breadcrumbs; dry
           CRUMBLE:
      1 c  Flour
    1/2 c  Sugar; brown, packed
    1/2 c  Butter; cubed
    1/2 ts Cinnamon
 
  For pastry, place flour, butter, cream cheese and sugar in bowl of
  food processor; process 15-20 seconds or till dough forms soft
  ball on blade. Gather into a ball; flatten into disk, if
  necessary, wrap and chill till firm enough to roll.  On lightly
  floured surface, roll out dough to 1/4" thickness. Line 9" pie
  plate with dough. Trim edges. Chill while preparing filling.

  For filling: toss apples and blueberries in a bowl with sugar and
  cinnamon till evenly coated. Sprinkle breadcrumbs over bottom of
  pie shell; fill with fruit mixture, mounded in centre.

  For crumble; combine flour, brown sugar, butter and cinnamon in
  food processor. Pat crumble mixture evenly over filling. Bake in
  400F oven about 45 minutes or till apples are tender and juices
  are bubbling, shielding with foil if necessary.
  
  From Toronto Star's 1992 Cooking Contest
 
MMMMM
 


YK Jim


... When in doubt add cheese to it.

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