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Sweet Pecan Ravioli


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2 (3 oz) packages cream cheese, softened
2/3 cup butter, softened
2 cups flour
3/4 cup brown sugar
2 tablespoon flour
2 1/2 tablespoon butter, melted
1 large egg
1 cup chopped pecans
1 teaspoon vanilla extract
sifted powdered sugar

Beat cream cheese and 2/3 cup butter until creamy. Gradually add 2 cups flour, mixing until blended. shape into a ball and chill at least 1 hour. Combine brown sugar and next 5 ingredients.

Turn pastry out onto a lightly floured surface and roll to 1/8 inch. cut with a 3 inch round cutter. Place 1 teaspoon brown sugar mixture on half of each circle. Moisten edges of pastry with water and fold over filling; press edges with a fork to seal. Prick tops with fork and place on a lightly greased baking sheet.

Bake at 350 for 20 to 25 minutes or until golden. Cool on wire racks and sprinkle with powdered sugar.

Yield: 3 dozen




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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