Categories: breakfast
Ingredients
- Dried Fruit:
- 1/2 pound of dried fruit such as apricots or prunes.
- Sugar to taste
- 1/4 teaspoon of cinnamon
- Lemon zest
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- Strawberries:
- 8 ounces fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
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- Cream Cheese:
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Directions
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Dried Fruit:
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Soak the dried fruit in water for a few hours or overnight. When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.
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Strawberry:
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To make the strawberry filling, place the sliced strawberries, sugar, and lemon juice in a pot and allow them to sit with the burner off for 30 minutes or until the strawberries begin to release some of their juices. After they’ve released some juices, turn the heat to medium high and while occasionally stirring, cook the strawberries until thick and jammy, about 10-12 minutes. Turn off the heat, stir in the cinnamon, and mash the berries with the back of your spoon or a masher. Allow to cool and then refrigerate until needed. (The cooler the strawberry filling is, the less likely it will run as it bakes, says this cook from experience. I’d make this when the dough is doing its first rising or even the night before.)
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Cream Cheese:
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To make the cream cheese filling, beat the cream cheese and sugar together until fluffy. Stir in the flour, egg yolk, vanilla, and lemon zest until smooth. Refrigerate until ready to use.