May 17, 2011
I am so proud of myself! Usually I am terrible with things like pies etc... I can't make a pretty crust to save me. With this I can! Mine does not look like the picture. Instead, I rolled it up sorta like a strudel/burrito. I rolled the dough out, kept it in a rectangle. I did not tuck the ends under, instead I pinched them closed using a fork for a print. I also made slits on the top. The cream cheese goo is delish. My embelishments to the recipe was a 1/2 cup of chopped walnuts, a handfull of soaked raisins, and 1 Bosc pear that I sliced thin and sugar spice coated. Mixed it with the canned filling. I was making 2 of them and did so because I feared running short on filling. Served with ice cream and actually leftover filling that I ended up purreeing and heating up. Also, leave the puff pastry a bit cold, it is easier to work with. If I can do this you can!
—Peggy Mitchell
