Saturday, July 14, 2012

PRESERVE PASTRIES

This is another old recipe of my late mother's.  To the best of my memory, it is from the 1950s or 60s.

Pastry Shells:
1 3/4 cups sifted all-purpose flour
1/2 tsp. salt
1 small pkg. (3-oz.) cream cheese
1/2 cup solid shortening
2 tbs. water

Sift together the flour and the salt.  Beat cheese (room temperature) and shortening until smooth; blend into flour mixture until crumbly.  Add water as needed to moisten; press particles together into a flat patty.  Chill.  Roll on lightly floured board to 1/8-inch thickness.  Cut and fit into pans of desired size.  Prick bottom of crust with fork.  Bake in a hot (400 degrees) oven until done and lightly browned, 6 to 15 minutes depending on size of the pans you use.  Cool on wire rack.

Cheese Filling:
1 pkg. (8-oz.) cream cheese
1 tbs. orange or lemon juice
1 tsp. vanilla
2 tbs. milk
1 tsp. preserves of your choice

Combine the filling ingredients until well blended.  Fill pastry shell/shells 2/3 full with cheese filling.  Chill until set.

To Top Off:
Commmercial peach, apricot, plum, raspberry, strawberry, or pineapple preserves

Just before serving, remove pastries from refrigerator and top with preserves of your choice.

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