Brownie Bow Ties
Tender cream cheese dough surrounds apricot-studded fudgy brownies. They take a bit of time to put together so bake one tray while assembling the second.
Servings: 50
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 50 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 24 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 3% |
| folate | 3% |
-
Half pkg (8 oz/250 g pkg) cream cheese, softened
1/2 cup (125 mL) butter, softened
1 tbsp (15 mL) granulated sugar
1 cup (250 mL) all-purpose flour
1 egg yolk
1 tbsp (15 mL) coarse sugar
Brownie Filling:
2 tbsp (25 mL) butter
1-1/2 oz (45 g) unsweetened chocolate, chopped
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1 egg yolk
2 tsp (10 mL) all-purpose flour
2 tbsp (25 mL) chopped dried apricots, cherries or cranberries
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat cream cheese with butter until fluffy; beat in granulated sugar. Stir in flour in 2 additions. Form into rectangle; cut in half. Wrap each and refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Brownie Filling: In small saucepan, melt butter with chocolate over medium-low heat; remove from heat. Whisk in sugar and vanilla; let cool slightly. Whisk in egg yolk and flour; stir in apricots. Let cool.
On lightly floured surface, roll out each half of dough into 10-inch (25 cm) square. Using fluted pastry wheel, trim edges; cut into twenty-five 2-inch (5 cm) squares. Shape scant 1/2 tsp (2 mL) filling into 1-inch (2.5 cm) long log; flatten slightly and place diagonally in centre of each square. Fold 1 corner of dough over filling and moisten corner with water; fold opposite corner over first corner, overlapping slightly and pressing to seal. Arrange, 1 inch (2.5 cm) apart, on prepared pans.
Whisk egg yolk with 1 tbsp (15 mL) water; brush over dough. Sprinkle with coarse sugar. Bake in centre of 325°F (160°C) oven until golden, 13 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month).
Additional Information
Source
Canadian Living Magazine: December 2006
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