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Paganini's Pantry

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. Posted in Paganini's Pantry

Makes about a dozen


10 oz. unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 1/4 cups all-purpose flour
Pinch of salt
1 tsp. vanilla extract
½ cup seedless blackberry jam
Egg wash (1 egg and 1 Tablespoons of water mixed together)
1 Tbsp. granulated sugar
Powdered sugar for dusting

In a bowl cream together the butter and cream cheese with the paddle attachment until light, add salt, sugar, vanilla and flour and mix on low speed until it forms a dough.  On a floured board work dough into a ball.  Divide dough in half.  Cover and let it rest in the refrigerator for a couple of hours.

Working with one half of the dough at a time, so the dough doesn’t get too warm, roll out dough 1/8 inch thick.  With a fluted pastry cutter, cut dough into 3 x 3-inch squares.  You can roll up scraps and re roll them one time.  In the middle of each square put a teaspoon blackberry jam.  Wrap one corner over the jam and place a small dab of egg wash onto the top of it and secure the other side.  The egg wash acts like a glue.  You will not use all the egg wash.  Try and pinch the pieces together or they will pop open while baking.

Place on a parchment lined baking sheet and chill in the refrigerator for 20 minutes before baking.  Bake at 350°F for 8-10 minutes, or until lightly browned.  Dust with powdered sugar once cooled.

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