I have been really busy and behind this week, since my van went missing. I am posting this for the weekend, and it is not one of my favorite photo shoots of my food lately, but they were really tasty...
Buying a bag of mixed pears consisting of Basc, Red, and Anjou sounded like a great inspirational idea a few weeks ago; we ate a few in between my 'Caramelized Pear Blondies', and now I found myself with only two pears left. Since Mothers Day I have thought about my mom's ability to bake from scratch on a whim's notice, so I decided to give it another go...
After thinking about what I could do, and idea came to me. Make a gluten-free dough, and fill it like Rugala (Rugalach). Cream cheese was added to the dough recipe, and I was not sure if it would hold up to a heavy filling- I cut the filling recipe in half.
Combine pecans, pear, brown sugar and cinnamon in mixing bowl.
Preheat oven to 375 degrees F. Grease baking sheets. Spread each circle of dough with some jam, or I used some pear caramel mixture I had left over from my Blondie recipe. Divide filling among circles, spreading evenly. Cut each into 12 wedges, and begin rolling.
Arrange on prepared sheets, point side down. Bake until golden, about 16-17 minutes. Transfer to wire rack and let cool. Cut into pieces, and store in airtight container.
My friend who is Jewish, Gen tried them and said they were great, but they needed more filling. Then they would resemble the true cookie she grew up with.
I saved some dough and made Parmesan bread sticks...
Photography lessons still proceed, but I will have the 'expert' by my side...Donna Kay in a few weeks in Texas...with tutorials in photo shop on my new lap top I just got for my birthday...
Go over and check out our 'Friday Shoot Out' posts; this weeks theme was 'Red'...