Ingredients
Dough
Filling
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Servings
Equipment
You’ll need at least two mixing bowls – one for wet ingredients and one for dry. Get bowls with a non-slip base for easy mixing.
A good electric mixer will save your arms from the workout. Opt for one with multiple speed settings for precision.
If you want perfectly even shapes, a pastry bag is your best friend. Don’t forget the right nozzle for the job!
Heavy-duty baking sheets ensure even baking. Line them with parchment paper for easy cleanup.
A cooling rack allows air to circulate around the pastries, ensuring they cool evenly. This prevents soggy bottoms!
Variations
Faq
- How do I prevent my pastries from spreading too much during baking?
Chill the dough for 30 minutes before baking. This helps maintain their shape.
- Can I make the dough ahead of time?
Absolutely! Store it in the fridge for up to 24 hours or freeze it for up to a month. Thaw before using.
- What's the best way to get a smooth filling?
Ensure that both the butter and cream cheese are at room temperature before mixing. Beat them well to avoid lumps.
- Can I use a different type of food dye?
Yes, gel food dye works well and provides vibrant colors without altering the consistency of the dough.
- How can I make my pastries extra moist?
Don't overbake them! Check a minute before the suggested time and opt for buttermilk to add moisture.
- Can these pastries be stored at room temperature?
For the best texture and flavor, store them in the fridge and let them sit at room temperature for a few minutes before serving.