All of our E.D.SMITH® pie fillings work well in this easy-to-make homemade baking recipe. Cream cheese adds a salty touch to this classic treat.
°1 pound (454 g) roll of puff pastry, thawed in the refrigerator
°An 8-ounce (250-g) package of soft cream cheese
°1 c. 2 tablespoons (15 ml) granulated sugar
°2 tbsp. 1/2 teaspoon (10 ml) finely grated orange zest
°1 c. 2 tablespoons (15 ml) cold water
°1/2 cup ground almonds, optional
°1 can (540 ml) of your choice E.D.SmITH® Pie Filling
Preheat oven 375°F (190°C). On a surface dusted with flour, cut the cooled dough in half and roll each half into a 12-inch (30 cm) square. Cut each square into 4 about 6 by 6 inches (15 by 15 cm). Repeat with the second half of the dough and place the eight squares on two non-stick or parchment-lined sheets.
Mix cream cheese with sugar and orange zest. spoon about 2 tbsp. (30 mL) pie filling in the center of each dough, spreading it out gently to cover about 3 inches (7 cm) square.
Using the spoon, make a hollow in the center of each cheese paste. This will help hold the fruit filling. Place 2 Tbsp. (30 ml) EDSmITH® pie filling over the cream cheese. Gently fold the corners of the puff pastry over the filling toward the center, repeating the process With all the squares of puff pastry, beat the eggs and water, brush the pastry, sprinkle with almond pieces if desired.
Bake for 20-25 minutes, until golden brown. Let it cool down.