Cheese Filling For Pastries

Cheese Filling For Pastries

Made  times
sal 28

"This pastry filling combines cream cheese with sour cream, butter, an egg yolk and brandy soaked raisins."
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15 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Sprinkle raisins with brandy and set aside.
  2. In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.


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Yum! I had adjusted the serving to a third and used it for my butter flake cresent rolls (pillsbury; 8 triangles). Scooped a tablespoon for each pastry and added more raisins for an equal bite....

A sweet, but yet wonderful zip so too speak, soft on the taste buds, yet just the right amoumt too make your cheeks shiver, wonderful filling.

Instead of raisins, I;m going to use chocolate chips!

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