Sunday, April 12, 2009

Lemon Cheese Stars


Lemon Cheese Stars
Filling:
2-3oz pkgs cream cheese, softened
1 egg, separated
3 tablespoons sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
Prepare Basic Sweet Dough. (see below)
Grease 2 baking sheets.
On a lightly floured board, roll out dough to a 12" x 9" rectangle.
Cut rectangle into 12 -3 inch squares. Cut squares diagonally from each corner to about 1/2 inch from center.
Place squares on the greased baking sheets about 1 inch apart.

In a medium bowl, beat cream cheese, egg yolk, sugar, lemon juice and lemon peel with electric mixer on high speed until light and fluffy.
Spoon about 1 tablespoon cream cheese mixture onto center of each square.
Bring every other corner to the center of the square: pinch points securely in center to seal.
Repeat with remaining squares.
Cover and let rise in a warm place about 30 minutes or until double in bulk.
Preheat oven to 400 degrees.
In a small bowl, beat egg white with a fork. Brush stars with egg white. Bake 10 minutes or until golden brown. Remove from baking sheets. Cool on rack . Makes 12 stars

Basic Sweet Dough
1/2 cup milk
4 tablespoons butter
2 tablespoons water
2-3/4 to 3 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 pkg. active dry yeast
1 egg

Grease a large bowl: set aside.
In a medium saucepan, mix milk, butter and water.
Heat only until warm. the butter does not need to melt.
In a large bowl, mix 1 cup flour, sugar, salt and yeast.
Add warm milk mixture.
Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
Add egg and 1/2 cup flour.
Beat with electric mixer on high 2 minutes, scraping bowl occasionally. By hand, stir in enough of the remaining flour to make a moderately stiff dough.
On a lightly floured board, knead dough 3 to 5 minutes or until smooth and elastic.
Place in the greased bowl, turning once to grease top.
Cover and let rise in a warm place about 1 hour or until double in bulk.
To test if dough is ready to punch down, press your finger in the center. If the hole made remains and an air bubble forms to the side, it is ready.
Punch down: turn out onto a lightly floured board.
Cover and let stand 10 minutes. Makes enough dough for 1 recipe.

2 Comments:

At 12:54 PM, Anonymous Verity said...

This is one of my favorite recipes! Thank you for sharing this especially since I lost my card with this on it. :) I love to use different fillings. Strawberry jam, marmalade, and my favorite chocolate cream cheese. Same as the lemon cheese filling but you melt chocolate chips over hot water and add it to the cream cheese, egg, and sugar and whip it :) Delish! My only comment about the dough is putting the yeast in first into the milk, butter, and water helps the dough to rise better. :) :) :)

 
At 2:29 PM, Blogger What's Cookin'? said...

Whew!! You sound like a wonderful cook. Thanks for all the ideas. I have been making these for 20 years or so and now my children and neices are making them. I will pass the tips along. Ann

 

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