Cheese Filling For Pastries

Cheese Filling For Pastries

2 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
sal
Recipe by  sal

“This pastry filling combines cream cheese with sour cream, butter, an egg yolk and brandy soaked raisins.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Sprinkle raisins with brandy and set aside.
  2. In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.

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Reviews (2)

Rate This Recipe
moaa
4

moaa

Yum! I had adjusted the serving to a third and used it for my butter flake cresent rolls (pillsbury; 8 triangles). Scooped a tablespoon for each pastry and added more raisins for an equal bite. The only thing I did different was that I didn't add eggs to it and didn't soak the raisins with brandy (formnon-alcoholics),instead, used whatever juice I have on hand. You may use with or without sour cream.

CHEFJAMIE
3

CHEFJAMIE

A sweet, but yet wonderful zip so too speak, soft on the taste buds, yet just the right amoumt too make your cheeks shiver, wonderful filling.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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