Ingredients Jump to Instructions ↓

  1. See part 1

Instructions Jump to Ingredients ↑

  1. Yield: ¾ cups Cheese Filling: Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm.

  2. Yield: 2 cups Cinnamon Sugar: Mix to combine. You can use any spice or combination of spices.

  3. Yield: 1 cup Apricot Glaze: Place the apricot jam and water in a small saucepan and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.

  4. Sugar Icing: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.

  5. Yield: ½ cup Remonce: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.

  6. Yield: about ½ cup BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A39 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : CHOCOLATE WEB SITE 1997 Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A39 Posted to recipelu-digest Volume 01 Number 546 by ctlindab@... on Jan 17, 1998


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