This is an AMAZING recipe. I mean how could it not be with cream cheese and cream, right? But what is amazing about this recipe besides the ease is that it works well for just about anything from sweet to savory. I have put apple pie filling it in, chicken pot pie filling in it, lasagna filling, a southwest type filling of black beans, corn, ground beef, and tomato. Last year I tried making pumpkin pies for the first time, and had an excess of filling, so I whipped up some of this pastry dough and made hand pies for my kids. I also filled some with fresh diced peaches and a little cinnamon and sugar. Holy cow! Yum!
Anyway, this is the dough, and you fill it with whatever, then do an egg wash on it, and bake it at 350 for 25 mins. It freezes really well, and it makes a lot, so I usually double or triple the batch, and then spend an afternoon rolling it out, cutting it, filling it, shaping it, and freezing a million “pockets” which can later be removed one at a time, or as many as are needed to feed a crowd. Easy Peasy!
Next time I make it I will get step by step pictures and update this! Sorry, if you have any concerns or questions ask, it seems a little intimidating, but this recipe is really easy, and the dough is very forgiving and easy to handle.
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