Ingredients
- Creamy Cheesy Pastry
Prep time: 20 minutes | Cook time: 20 minutes
These are scrumptious treats after a light meal, alongside a hot cup of coffee or tea. Delicious.
Ingredients:
½ cup tapioca starch (also called tapioca flour) [from Glutenfree.com] http://www.glutenfree.com/index.cfm/manufacturer/Bob-s-Red-Mill/956096-___-Tapioca-Flour.html
¾ cup Pamela’s all purpose gluten free flour http://www.glutenfree.com/index.cfm/manufacturer/Pamela-s-Products/956039-___-Baking---Pancake-Mix.html
1 ¾ tsp xanthan gum [from Glutenfree.com] http://www.glutenfree.com/index.cfm/manufacturer/Bob-s-Red-Mill/956157-___-Xanthan-Gum.html
1 Tbsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup sugar (can be reduced for a less sweet pastry)
1⁄3 cup cold butter, cut in to ¼” slices
½ cup buttermilk
Additional tapioca flour for handling
Filling:
4 oz cream cheese, softened
1 egg
2 Tbsp sugar (can be increased to ¼ for a sweeter filling)
1 tsp real vanilla extract
¼ cup butter, melted
Topping:
¼ cup white sugar
½ tsp ground cinnamon
Directions:
1. Preheat oven to 350° F.
2. Lightly grease and flour a medium sized (8” x 8”) baking or pie dish. Set aside.
3. In a medium bowl, beat cream cheese with vanilla extract, egg, and sugar until fully creamed. Set aside.
4. Combine dry ingredients. Cut butter into dry ingredients until the mixture resembles crumbs.
5. Stir in the buttermilk. Mixture will be very thick but a little sticky.
6. Divide mixture in half.
7. Press half of the mixture into the bottom of the baking dish.
8. Evenly pour or spread the cream cheese mixture over the dough.
9. Drop remaining dough over the top of cream cheese in small spoonfuls. Cover as much of the filling as possible with the crumbles. Dough will bake together and spread a little more during cooking.
10. Brush the top of dough with melted butter.
11. Sprinkle cinnamon mixture on top of buttered dough.
12. Bake at 350° F for 25 to 30 minutes. Let cool 10 minutes before serving.
Variations: For a nuttier flavor, add ½ cup finely chopped or ground pecans to the bread batter. To make a double batch of this recipe use a 13” x 9” inch baking pan and double each of the ingredients.
Description
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