Almond Cheese Horseshoe
A delicious recipe that will help you make this scrumptious treat everyone will love.
Yield
16 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
bread flour
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 1 | each |
eggs
or 1/4 cup egg sub. |
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
yeast, active dry
|
|
| ¼ | cup |
margarine
|
|
| Almond filling | |||
| 8 | ounces |
cream cheese
softened |
|
| ⅛ | cup |
sugar
|
|
| 2 | tablespoons |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
bread flour
|
|
| 59 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 1 | each |
eggs
or 1/4 cup egg sub. |
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
yeast, active dry
|
|
| 59 | ml |
margarine
|
|
| Almond filling: | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
almond extract
|
*
|
Directions
Make on dough cycle and remove to greased bowl. Rest in refrigerater 30 minutes. Knead breifly on floured board and roll into 15x10 in. rectangle.
Spread filling leaving ½ inch border on all sides. Starting long side, roll into jellyroll and tuck and seal ends. Seal long seam and place on greased baking sheet, shaping into horseshoe. Cut slits with scissors through top of dough at 2 inch intervals.
Cover and let rise in warm place until double in bulk, about 45 minutes. Brush top with beaten egg or egg sub. and bake in preheated oven 375℉ (190℃) for 15 to 20 min. until golden. Cool slightly and drizzle with powdered sugar glaze.
ALMOND FILLING: Combine in small bowl and mix to spreading consistency. You may add more extract and sugar to taste. Also you may use 1 tablespoon milk or more to thin depending on type of cream cheese.
For a really festive one add candied cherries in slits and sprinkle with sliced almonds before baking.
