I was one tablespoon short of butter but I don't think it will make that much of a difference being there are three, yes three sticks of butter and the same amount of cream cheese. I was not liking the taste of my cream cheese though I used it anyway. I bought regular (not whipped) in the tub rather than the brick for it came in the amount of 12oz that was called for in the recipe. It did not taste bad, just different. Maybe the plastic tub imparts an odd flavor; next time I'll by the brick of cream cheese.
The dough was easy to throw together - 10 to 15 minutes tops, including taking photos. I made the dough on Thursday and put it in the freezer to finish on Monday.
Here it is Monday and I thought I would finish these up real quick; alas I did not realize I have to chill the filled dough for another 4 hours or overnight. Into the freezer they go for 2 hours!
To differentiate my two fillings I did one half of the dough crescent style (chocolate/cherry) and the other half rolled and sliced (fig/apricot) as per Dorie's instructions. Not only are the rolled and sliced easier, less time consuming, but a lot less waste of the filling. I noticed that smaller crescents roll a lot easier than the larger ones; go figure. The excess filling I will be throwing into the freezer for cookies later.
Speaking of waste, I felt the filling and coating measurements were excessive - I had a lot leftover. Maybe I did not put enough on my pastry as I was supposed to.
I wish I had made the fig/apricot in the crescent shape. They held their form a lot better than the rolled and are WAY better tasting then the chocolate/cherry flavor. Overall these are really good and as one other blogger asks her tester "are these a keeper?" Yes, they are.
For the recipe see this week's hosts' sites: Margaret and Jessica
Success meter (1-3): 3
Since I did not use any kind of jam with this,
I brushed the dough with melted butter so the
sugar mixture would adhere.
A large ice pack kept my dough the perfect
temperature while adding the filling.
The spilled out filling after rolling the
No spilled filling with the rolled version!
The directions should say to pinch the dough to seal.
The caramelized filling is to die for!
The second batch I baked seam side down rather
than cut side down. Fared a little better.
While still warm I scooped up the excess and
stuffed it back inside.
A lot of leftover filling and topping!