Strawberry Cheese Foldovers
Makes 32 pastries
5 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 teaspoons grated lemon peel
3/4 cup milk
1/2 cup water
1-1/2 cups butter or margarine
1 large egg
1 egg yolk, reserve white for Egg Glaze
Cream Cheese Filling (recipe follows)
Egg Glaze (recipe follows)
1 cup strawberry preserves
In a large bowl, combine 1-2 / 3 cups flour, sugar, undissolved yeast, salt, and lemon peel. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide in half, returning half to the refrigerator. Roll remaining dough to 12-inch square. Cut into 16 (3-inch) square pieces. Spoon about 1 teaspoonful of Cream Cheese Filling in each center of each square. Bring two opposite corners to center; overlap slightly and pinch together. Repeat rolling, cutting, filling, and sealing procedures with remaining dough. Place on ungreased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush surface with Egg Glaze.
Bake at 375° F for 15 to 20 minutes or until golden. Heat strawberry preserves until partially melted; spoon over hot pastries. Remove from baking sheets; cool on wire racks.
Cream Cheese Filling: In a bowl, combine 1 (8-ounce) package cream cheese, softened and 1 / 4 cup sugar. Beat until light and fluffy. Add 1 egg yolk, 3 tablespoons flour, 1 tablespoon lemon juice, and 1 / 2 teaspoon grated lemon peel. Stir until smooth.
Egg Glaze: In a bowl, combine reserved egg white and 1 tablespoon water. Stir to blend well.
Serving size: 1 pastry
Serving weight: 2.0 ounces
Calories 200; Total fat 12 g; Saturated fat 7 g;
Cholesterol 50 mg; Sodium 220 mg; Carbohydrates 21 g; Dietary fiber less than 1 g; Sugars 5 g;
Protein 3 g