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Volume III
September 28, 2012

Weekly Home / Cook'n & Eat'n

Desserts to Die For:
Butterscotch Pillows

By Sydney Hill

A pastry with a warm cream cheese filling and a soft, dense dough always hits the spot for me. This also uses up some apricot jam (or any jam, really) that you might have just made from your fruit trees. I definitely vouch for this dessert (or even breakfast if you'd like).

Butterscotch Pillows

1 package active dry yeast
1/4 cup warm water (105-115 degrees Fahrenheit)
1/3 cup butter, softened
1/4 cup sugar
1 teaspoon salt
1/2 cup milk, scalded
2 eggs
3 cups all-purpose flour, divided

(We 1 1/2 the filling, Each pillow gets a little bit more of the good stuff)
2 (3-ounce) packages cream cheese, softened
1 tablespoon sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/2 (12-ounce) package (1 cup) butterscotch chips

1/2 cup apricot jam

Bread: In cup, combine yeast and water; stir to soften. Set aside. In large bowl, combine butter, sugar, and salt. Add scalded milk; stir until butter is melted. Cool to room temperature. Add eggs and 1 cup flour; beat well. Stir in yeast. Gradually stir in remaining 2 cups flour; mix well. Cover bowl with damp cloth; refrigerate dough about 4 hours.
Filling: In small bowl, combine cream cheese, sugar, egg yolk, and vanilla extract; beat until creamy. Stir in butterscotch flavored morsels.

Divide dough into 4 pieces. On floured board or counter, roll 1 piece of dough into a 12X8 inch rectangle. Cut into 4 inch squares. Spoon 2 tsp. filling onto the center of each square; bring opposite corners to center. Pinch to seal (don't let edges of dough touch filling, or it will not seal properly). Place 2 inches apart on a greased cookie sheet. Repeat with remaining dough and filling. Let rise uncovered in warm place for 30 minutes. Preheat oven to 400 degrees. Bake for 7-9 minutes

Glaze: In small saucepan, heat apricot jam over low heat, stirring constantly, until melted. Brush pillows with melted jam. Be sure to completely coat the tops of the pillows. This allows them to moisten.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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I like these days after they're made. If you store them in a closed container, the dough really softens. I just reheat it to melt the filling and you get a warm, moist, wonderful dessert.

Switcher-Upper Tip: Get creative while mixing and matching. Use cinnamon chips with apple jam, or white chocolate chips with strawberry or raspberry jam. I'm sure you can think of a million combinations to make an extra-tasty pastry. You could even try filling it up with coconut and top with coconut apricot jam (see article Jazzing Up Your Jams).

Top image:
Half-finished image:
Butterscotch chips image:
Topped with almonds image:
Switcher-upper PB and J:

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