Cinnamonpastrycrust Recipes

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CINNAMON PASTRIES



Cinnamon Pastries image

This is a delicious cheesecake type recipe, and is great for serving during the holidays.

Provided by Amy Cranmer

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h55m

Yield 18

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup white sugar, divided
1 egg yolk
3 tablespoons ground cinnamon
18 slices bread, crust removed
¾ cup butter, melted

Steps:

  • In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk.
  • In a small, shallow bowl, mix 3/4 cup sugar and cinnamon.
  • Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 25.1 g, Cholesterol 45.4 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 262.1 mg, Sugar 12.2 g

CINNAMON PASTRY CRUST



Cinnamon Pastry Crust image

Categories     Dessert     Thanksgiving     Fall     Chill     Cinnamon     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch crust

Number Of Ingredients 8

1 1/2 cups all purpose flour
1/3 cup walnuts or slivered almonds, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
2 tablespoons (or more) ice water or chilled dark crème de cacao

Steps:

  • Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
  • Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

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