• Care package time! I decided to bake some filled biscuits that I saw on Melissa d’Arabian’s Ten Dollar Dinners. The first challenge was that Melissa filled her ‘petite nutella pochettes’ with nutella, of course. However, Alyssa does not eat nuts, so I looked at the Food Network website for the recipe and read through many of the suggestions. Several people used jam instead so I decided go that route. The next challenge was that I only had white wheat flour and was concerned that white flour might be a better fit. Some of the other suggestions were to add 1/4 cup of sugar to the dough or to sprinkle in confectioner’s sugar while flouring and rolling-out the dough. The results — well, some of the jam escaped from the pouches, the pastry wasn’t sweet enough even though I blended in some powdered sugar while rolling-out the dough and the wheat flour gave the biscuits sort of a wheaty taste – like a health food cookie. My husband helped with all the work, but didn’t bother to eat more than one or two biscuits. Alyssa said they were okay, but a little strange. Oh well. Next time sugar, white flour and make my own chocolate sauce, maybe. This recipe has an hour of refrigeration time and labor-intensive preparation.
2 sticks butter
8 ounces cream cheese
2 cups flour
1/4 cup plus 2 tablespoons filling – nutella or jam
egg wash – 1 egg beaten with 1 teaspoon of water
1/2 cup confectioner’s sugar

Bring the butter and cream cheese to room temperature. Mix the cream cheese and butter with a hand mixer until creamy. Slowly add in the flour and mix until the dough forms. Do not to over-mix. Roll the dough into a ball, cover and refrigerate for an hour. Preheat the oven to 375 degrees F.

Flour a working surface and flour your rolling pin. Put about half of the dough back in the refrigerator and roll-out the rest to 1/8-inch thickness. Use a 3-inch fluted cooke cutter and cut-out circles. Form the scraps into a ball and re-roll to make more circles. Rotate the dough from the refrigerator and the cutting board. The dough is easier to work with when chilled.

Fill each dough circle with a small spoonful of the filling. Fold the dough over to make a half moon. Gently squeeze the edges together to seal in the filling. Melissa says to use water on the edge, but I didn’t find it necessary. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Lightly brush the top of the biscuit with the egg wash. Bake about 15 minutes until golden brown. Cool on a rack and sprinkle sifted confectioner’s sugar before serving.

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