Impressive Plus.

Bragging rights will be yours at the next carry-in brunch. Completely made from scratch, this recipe is a little messier than cookies, but less trouble than pie…in my humble opinion. Pastry dough filled with cream cheese, topped with black raspberry preserves and a sprinkling of powdered sugar…how on earth could that be anything but tasty?

Makes 2 loaves.

Pastry Dough

1 package yeast (1/4 oz.)
1/4 c. warm water (110-115°)
3 T. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sour cream
1/4 tsp. salt
3 c. flour

Dissolve yeast in water in a large mixing bowl. Stir in sugar, butter, eggs and sour cream and salt. Add 1 cup of flour and beat until nearly smooth. Add next cup of flour and beat again. Stir in (by hand) the remaining cup of flour. The dough will be soft and sticky. Cover and refrigerate for a minimum of 30 minutes, or if you have more time, refrigerate overnight in a greased and covered bowl.

Cream Cheese Filling

2 pkg. cream cheese
1/2 c. sugar
2 egg yolks
2 tsp. vanilla

Cream cheese and sugar until smooth; mix in egg yolks and vanilla.

Topping Ingredients
1/4 c. black raspberry preserves (or peach, strawberry, apricot, etc.)
Powdered Sugar for dusting

Assembly Directions:

Remove chilled dough from refrigerator, divide in half, and knead each half a couple of times on a lightly floured surface. Spread or roll out each dough half into a rectangle (about 8″X10″). Place rolled out dough onto a lightly greased baking sheet. Prepare filling. Spread 1 1/4 c. filling over each rectangle and fold over lengthwise, pinching edges to seal. Cover and rise (preferably 1 hour, but cutting time here is fine). Bake at 375° for 20 minutes or until lightly browned and no longer doughy. Move to wire rack. Spread 1/4 c. preserves over top and let cool. Sprinkle with powdered sugar and serve.