Brielle's Avalon

As I was making pasties for work lunches a friend found a can of cherry pie filling and mused about how it might make a nice filling for desert pasties. I suggested cream cheese would do nicely in there, too. Suddenly he was off to the store and by the time there was room in the oven we had 2 more trays to bake!

1 21 oz can of pie filling (we used cherry this time) and 1 8 oz package of cream cheese will fill 2 cans of jumbo biscuits, making 16 fruit and cheese filled pastry packages of dessert or breakfast delight.

I experimented with both fold-over pasty type and cupcake style pastries. Cut the cream cheese block into 16 pieces. Open the can of pie filling. Grease a cookie sheet (or cupcake tin if you want to go that way).

Flatten a biscuit. Put a piece of cream cheese in the middle. Spoon some pie filling over it (I used 4 cherries and some syrup). Fold the biscuit over and crimp with a fork. Brush with melted butter or spray with butter flavoured stuff and sprinkle sugar over it (optional).

For the cupcake type, put a biscuit in a cupcake hole, press until it forms a bottom and is evenly up the sides. Add a piece of cream cheese and some pie filling.

Bake at 350 degrees until golden brown, about 10-15 minutes. Enjoy the fragrance of pastry baking while you clean up a bit. Let them cool before nomming. a singed mouth is no fun!

Serve with milk, tea, a nice red wine or with a scoop of ice cream. This is fun and simple for kids to make, too.

If you use apple pie filling try sprinkling the tops of the pasties with cinnamon sugar. Experiment with pumpkin, chocolate, strawberries, raspberries…the possibilities are exciting.