Sweet And Tart Cream Cheese Rolls Food

CREAM CHEESE ROLLS

Steps:

• Combine sour cream, sugar, butter and salt in a saucepan.
• Cook over medium heat until butter melts, stirring occasionally.
• Let cool to 105*F to 115*F.
• Dissolve yeast in warm water in a large bowl.
• Let stand 5 minutes.
• Stir in the sour cream mixture and eggs.
• Gradually stir in enough flour to make a soft dough.
• Dough will be sticky.
• Cover tightly and chill 8 hours.
• Divide dough into 4 equal portions.
• Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
• Roll 1 portion of dough into a 12 by 8 inch rectangle.
• Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
• Carefully roll up dough, jellyroll fashion, starting at long side.
• Firmly pinch seam to seal.
• Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
• Repeat procedure with remaining dough and filling.
• Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
• Bake 375*F for 15 to 20 minutes, or until lightly browned.
• Remove to wire racks, and drizzle with glaze while still warm.
• For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
• For Glaze: combine all ingredients in a bowl, stirring until smooth.

SWEET CHEESE TARTS

Steps:

• In a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard. Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs. Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough. Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out.
• Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3 1/2 inch rounds. Gather the scraps into a ball, re-roll them and cut more rounds. Repeat until you have used all the dough. Fit the dough rounds into ungreased 2 1/2 inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds. Place the pan in the freezer for 10 minutes to firm the dough. Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden brown. Set the shells aside in their tins to cool.
• Reduce the oven to 350 degrees. In the bowl of an electric mixer or with a handheld mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy. Add the egg yolk, cinnamon, and salt and beat until smooth.
• Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top. Bake in the middle of the oven for 20 minutes, or until the filling is set and doesn't jiggle when shaken. Cool the tarts to room temperature and carefully slip them out of their tins. Serve, garnished with a few grape halves.

CREAM CHEESE PASTRY DOUGH

Steps:

• In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.

CREAM CHEESE TART SHELLS

Steps:

• Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.