This past weekend I had my baby shower. Just in time, too, since last Sunday marked the full term date–37 weeks–of the baby’s gestation calendar. That’s right. The kid is now officially fully baked. He is now ready to make his exit any time now. Any time now…. Yup, any day now, he should be making his exit….
Speaking of baking, my MIL was able to attend the shower all the way from NJ and baked a dessert to celebrate, something she put together entirely from her imagination.
The key reason for it being so easy to make is from keeping the ingredients list simple–only four–and not feeling bad about the short cuts–using frozen puff pastry and canned pie filling.
As a prego who likes home cooked meals but suffering fingers bloated and stiff from hormones, short cuts like these are what has kept me from just ordering out every night and sustaining myself entirely on crap.
This pastry has to be the easiest-fancy-delicious dessert ever. It’s so easy to make while looking so laborious, you almost feel like you should follow up every compliment with a run down of the recipe.
But don’t. Say instead, “Oh, thank you. I wouldn’t normally make this–I slaved over it, pregnant even–but I thought you were worth it. Very tricky, this recipe, but I don’t want to bore you with the details. I’m just glad that my baking talent, humble as it is, could please you. One more?”
Easiest Fruit ‘n’ Cream Cheese Pastry Ever (Recipe by Donette, MIL)
1 pkg of puff pastry sheet
1 can of pie filling. MIL used blueberry but you can pick any flavor you want.
1 pkg of cream cheese
1-2/3 cup confectioner sugar
1 egg white
1 tsp of butter to grease baking sheet
Preheat oven to 350 F.
In a bowl blend the cream cheese and 2/3 cup of confectioner sugar with a fork.
Grease a baking sheet with some butter. Unfold a sheet of puff pastry. Spread the cream cheese filling, leaving half inch of pastry border. Spread the pie filling over the cream cheese.
Top the filling with the second sheet of puff pastry and pinch the edges shut with a the tines of a fork.
Brush lightly beaten egg white with a brush. But if you don’t have a brush then you can use this handy little trick that my MIL showed me.
Bake for 25 minutes and allow to cool completely before drizzling on the frosting.
To make the frosting mix 1 cup of confectioner sugar with a tablespoon of water. Add more water if needed to make a thick, drizzle-able frosting.
Drizzle, drizzle. Let the frosting set for a couple of hours or overnight before cutting into squares.
For more photos, go to Flickr.