This is delicious. A farmhouse home-run!
This week, I whipped up a tasty little pastry to share with you. It is delicious. I hope you’ll give it a try. Maybe, you think you would try it, but you don’t care for cherries all that much. Neither did I back in the day, but all of that has changed.
When we first moved to the farmhouse of our youth as youngsters, in 1962, we had a cherry tree filled with lovely red fruit. Younger brother Robby, 2 years younger, and I would climb the tree in June and sit in the crook of the limbs, feet dangling and plucked off the “very tart” mouth-puckering fruit, then spit the seeds until our bellies hurt. The birds didn’t mind us being there. They flew in and ate cherries with us. I never cared all that much for cherries after—but my brother loved cherry pie all his life.
Now, fast forward, after making this treat, and thnking about brother all the while, wishing he would be able to taste such a treat, I’d say I’m a big fan of cherries now. Brother Rob would love it I am sure, if only he was still here.
As I ate bite after bite, I thought, one could easily substitute any pie filling of your choice. I think Blueberry would be delightful. Or apple. Or peach. I would probably chop the apple or peach pie filling up a bit to make it more spreadable and fruitful in every bite. Either way, it’s a quick, easy recipe one the kids or grandkids would enjoy making with you, too. And especially good on a cold winter’s night of ice and snow.
I’ve included the recipe below and you can print it, too.
Quick and Easy Farmhouse Pastry
CRUST: Roll out 1 can crescent rolls by first creating a ball, then roll into a rectangle on a lightly floured surface. Turn over the dough’s edge about ½” to form an edge.
TOPPINGS: Stir 4 ounces softened cream cheese with ¼ teaspoon lemon juice; ¼ teaspoon vanilla; 3 tablespoons sugar. Stir until creamy—smooth cream cheese mixture over dough up to the created edge.
SPREAD: 1 cup Cherry Pie Filling over the cream cheese mixture ( or blueberry, apple, or peach)
BAKE: on an ungreased baking pan at 400 degrees for 12-14 minutes or until edges are nicely browned. Cool 10 minutes, then glaze with the following frosting while slightly warm.
FROSTING: 1 cup confectioner sugar; 1 teaspoon butter; ¼ teaspoon almond extract; ¼ teaspoon vanilla; 1-2 tablespoons milk to make a creamy mixture. Place in a small sandwich bag with the corner snipped to drizzle back and forth, left to right over pastry while warm.
Note: Any pie filling of your choice could be substituted, blueberry, apple, peach.