Except at Christmas time.
As I spend days every week baking for functions and my cafe clients, my dear little family makes do on left overs and slight rejects or poor deformed cookies that I can't justify charging money for.
Today is a new day! I decided to make some apple pies that we could all enjoy. I usually miss out, but not today.
I had heard from a few sources that Maggie Beer has a great pastry recipe using cream cheese. I was intrigued. I googled around a bit and came across a gluten free version here: http://www.abc.net.au/tv/cookandchef/text/s1949896.htm
Despite the huge lactose content I decided to give it a try.
When I read the recipe through, I was surprised at the large amount of salt included. I think cream cheese has a salty undertone anyway, so I reduced the salt to 1 tsp, and maybe you could even halve that. I suppose it's a matter of taste.
This pastry is very soft, but this is good as you can press and mold it easily, but I wouldn't want to be doing this on a really hot day!
Let them cool in the pan for a little while, about 10 mins. You don't want them to sweat as that may damage the structural integrity of the pies, but if they're too hot when you try and remove them, they'll break up too. It's a fine line people. An easy solution would be to make a shallower pie, but I like these!