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Lemon Buttercup Dumplings

A rich cream cheese dough with a hint of lemon folded around dried plum filling creates delectable pastry "flowers".

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Prep Time   45 minutes Cook Time   30 minutes Serves  24

Ingredients

Dough:

2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup sour cream
1 egg yolk

Filling:

1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
Powdered sugar, as needed
3/4 cup (about 4 ounces) pitted dried plums, coarsely chopped


Directions

Dough:

In food processor or in mixer bowl fitted with paddle attachment, combine flour and salt. Add butter; mix or process until mixture resembles coarse crumbs; set aside. In small bowl, combine sour cream and egg yolk until well mixed. Add to flour mixture; mix or process until dough just comes together. Form mixture into 2 equal disks. Wrap and chill at least 4 hours. Heat oven to 375°F.

Filling:

In mixer bowl, beat cream cheese and sugar until creamy. Add egg, vanilla and lemon peel; beat well. Set aside.

Liberally sprinkle work surface with powdered sugar. Roll one portion of dough into 10 x 7 1/2-inch rectangle. Cut 4 x 3 into twelve 2 1/2 x 2 1/2-inch squares. Place a teaspoonful of dried plums in center of each square and spoon 1 tablespoon Filling over dried plums. Fold up and pinch sides of dough, leaving a generous opening at the top. Place in greased 1 3/4 x 1 1/4 x 3/4-inch mini muffin cups. Repeat with remaining Dough and Filling. Bake 25 to 30 minutes or until light golden brown. Cool in pans on wire rack.

Recipe created by Gale Grand


Nutrition Facts

Calories
190
Cholesterol
50mg
% of Calories from Fat
60%
Total Fat
12g
Sodium
62mg
Carbohydrate
17g
Protein
2g
Fiber
1g
Potassium
70mg

Recipe-generic