Cream Cheese Breakfast Pastries
By Yankee Magazine|Mar 12 2007|
I tried this NT recipe and it was yummy! I used honey in the dough and the cream cheese I had from draining yogurt. The dough was easy to work with
and it was yummy!
Ingredients
1/2 cup butter, softened
1 cup homemade cream cheese, softened
2 cups fresh ground flour, wheat, spelt or kamut
1/2 cup Rapadura (or Sucanat or honey)
1 tablespoon vanilla
1 teaspoon salt
1/4 cup melted butter
2 teaspoons cinnamon
1/4 crispy pecans, finely chopped
Instructions
Mix butter, cream cheese and flour using electric mixer and leave in warm place for 12-24 hours. Mix in Rapadura (or substitute), vanilla and salt.
Roll out dough on floured counter to about 1/4″ thick. Brush with melted butter (can be just softened), cinnamon and sprinkle with pecans. Roll
up to 1-1/2 turns and cut dough lengthwise. Do this three times so you have 3 long rolls. Cut the rolls crosswise into 1-inch pieces. Place individual pieces on buttered cookie sheet and bake at 300 degrees for 45 minutes. These store well in freezer or refrigerator, reheat before serving.
