Ingredients
1
package (8 oz) cream cheese, cut into 1-inch cubes, softened
1
cup unsalted butter, cut into 1-inch cubes, softened
2
cups Gold Medal™ all-purpose or white whole wheat flour
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons water, if necessary
3/4
cup chopped pecans
4
oz chèvre (goat) cheese, crumbled
1
heaping tablespoon fresh rosemary leaves, finely chopped
Preparation
Make Dough. In food processor, place cream cheese and butter. Cover; process until combined, stopping to scrape down sides of bowl if necessary. Add flour, salt and pepper. Cover; process until well blended, stopping to scrape down sides of bowl if necessary. If dough is too crumbly, add water, 1 tablespoon at a time, until dough comes together.
Gather dough into a ball; divide in half. Wrap each piece in plastic wrap and refrigerate at least 1 hour but no longer than 3 days.
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, stir Filling ingredients until blended; set aside.
On lightly floured surface, roll 1 dough piece into 10x4-inch rectangle. Cut dough crosswise into 5 (2-inch) strips, then cut each strip crosswise in half, making 10 squares. Repeat with remaining dough.
Drop one rounded spoonful (about 1 teaspoon) filling onto each square; pull 2 opposite corners up and over filling, overlapping edges. Place on cookie sheets, overlapped edges up.
Bake about 25 minutes or until golden brown; cool 5 minutes. Serve warm or at room temperature. Refrigerate any leftovers in airtight container up to 3 days.
