Thanks to friends for sharing recipes. I wasn’t sure about this as was afraid the Ginger would be to strong but it was just perfect! These were actually a lot easier to make than I thought they would be and had done in no time at all.
Ankarsrum Mixer with both bowls.
Quantity: 36 rolls
Preheat oven to 350 degrees
Ingredients for Pastry:
- 1 pkg softened cream cheese
- 3/4 cup softened butter
- 1 tbsp. sugar
- 1 tsp vanilla
- 2 1/4 cups fresh ground flour (sifted)
- 1/2 tsp salt
- 1 egg yolk
Ingredients for filling:
- 1/ 1/4 cup shredded coconut
- 1 cup apricot jam
- 1/2 cup packed brown sugar
- 2/3 cup minced crystalized ginger (preserved ginger)
- 1 tsp cornstarch
Cream together the cream cheese and butter in the stainless bowl with roller and scraper, add all but the flour. Whip at a fairly high speed so the butter/cheese come away from the roller. Slow down the mixer and add the flour. Blend together till well mixed, Do not over mix. Shape into 3 patties (as shown) and refrigerate for 3o minutes to make easier to roll.
While the pastry is chilling chop the ginger into small pieces. Add all ingredients to small bowl and blend till well mixed with the single whips.
Once the pastry is done chilling take patties from fridge one at a time and roll into a 11 – 12 inch circle between 2 pieces of parchment paper, really hard to do if not using the parchment. Take off the top parchment and a spread 1/3 of the topping on each patty leaving about 12 inch around edges to seal. With a pizza cutter divide into 12 wedges. Roll each wedge up from wide end in. Seal the tip and place on paper lined sheet. Space about 1 inch apart. At this point you can return to fridge and chill for another 20 minutes to firm but I had chilled my filling while waiting for pastry to chill so I just baked with no problem. Place into preheated oven for 20 minutes or till edges start browning. They freeze well or better yet you can also freeze after shaping and bake fresh before serving, great breakfast pastry this way…yummm