Pastry Pillows

A bit of work.
This recipe was when Mom taught me how to do Italian cooking technique. She gave me Grandma's (Aldovina's) ravioli cutter to use to make these and showed me how to use it correctly. Who Knew??


REFRIDGERATE
Prep: 40 minutes Chill: 1 hour Bake 10 to 12 min 375F
2 Cups all purpose flour
¼ teaspoon salt
1 cup butter, cut up
1 8 oz package cream cheese, cut up apricot, peach, raspberry, strawberry, or cherry preserves
almond paste
1 beaten egg
1 tablespoon water coarse or pearl sugar

In a food processor bowl combine flour and salt.
Cover and process until mixed.
Add the butter and cream cheese.
Cover and process until well combined.
(Or in a med mixing bowl, beat softened butter and cream cheese with an electric mixer until combined. Add flour and salt: beat on low speed of mixer just until combined.)
Divide dough in half.
Cover and chill at least 1 hour or until dough is easy to handle.
On a lightly floured surface, roll half of the dough at a time to 1/8” thickness.
Cut dough into 2 inch squares.
Place half of the dough squares on an ungreased cookie sheet.
Place a scant ¼ tsp. each of preserves and almond past in the center of each square.
Combine beaten egg and water.
Brush edges of layer squares with egg mixture.
Top each layered square with a plain dough square.
Lightly press edges together then seal all edges with tines of a fork.
Brush filled and sealed dough squares with egg mixture.
Sprinkle lightly with sugar.
Bake in 375F oven for 10 to 12 minutes or until golden.
Transfer cookies to a wire rack; cool.
Makes about 52 – 2” cookies.