Cinnamon Cream Cheese Dessert Pastry

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A cinnamon cream cheese dessert pastry is the perfect way to cap off nearly any meal. Make a cinnamon cream cheese dessert pastry with help from the Founder and Head Chocolatier for Sulpice Chocolat in this free video clip.

Part of the Video Series: Pastries & Chocolate
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Video Transcript

Hi, I'm Anne Shaeffer with Sulpice Chocolat. Today, I'm going to show you how to make a cinnamon cream cheese filling dessert pastry. So we're just going to go ahead and start to make the filling. What I have here is four ounces of softened cream cheese with a tablespoon of butter and a quarter teaspoon of vanilla. And it's just going to mix together really well because they're already softened at room temperature. Now what I'm going to do is go ahead and add a third cup of sugar. It's just plain white sugar. Mix it up till it's just light and creamy. This is also something that you can go ahead and just use a stand mixer or a hand mixer with. I just like to use a spatula. OK so now it's almost all the way blended, we're going to go ahead and add three quarters of a tablespoon of brown sugar and a quarter teaspoon of cinnamon. And when you're mixing what you want to make sure you do is mix it thoroughly but you don't want to whip it. You don't want to get any air in it because what that's going to do is just make your pastry collapse in the oven when it's baking. Now we're going to go ahead and fill out pastry. Just put a good amount of it, kind of in the a little off center because we're just going to fold this side on top of the other one. So you want to make sure you have a good amount but not really too much because you don't want it to ooze out. Now we're going to take the egg wash which is just one egg mixed with a little bit of water. Push a little bit on there. It's going to help to seal the edges together so they don't come apart while baking. Now I'm going to fold this other half on top of it. And add a little bit of egg wash on top. It's going to help give it a beautiful nice brown coating. Then we're going to finish it with just a little bit of cinnamon sugar. Now we're just going to go ahead and transfer our pastry on to a cookie sheet so that they can put it in a preheated to 350 degree oven. OK, after about 25 to 30 minutes, we're going to go ahead and take this guy out of the oven once he's nice golden brown and a little bit bubbly. Thanks for watching and I'm Anne Shaeffer with Sulpice Chocolat.

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