Almond Cheese Horseshoe Recipe - Cooking Index
Almond Cheese Horseshoe Recipe - Cooking Index
| 1 | Egg - or 1/4 cup egg sub. | |
| 2 cups | 125g / 4.4oz | Bread flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 59ml | Water |
| 1 1/2 teaspoons | 7.5ml | Act. dry yeast |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Margarine |
| Almond Filling | ||
| 8 oz | 227g | Cream cheese - softened . |
| 2 tablespoons | 30ml | Almond extract - i prefer 4 oz |
Make of dough cycle and remove to greased bowl. Rest in refrigerator 30 minutes. Knead briefly on floured board and roll into 15x10 in. rectangle. Spread filling leaving 1/2 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.
Bake in preheated oven 375F for 15 to 20 minutes 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 T. 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. I have also used the Marscapone cream Cheese and some times use a few drops of Barnies Ammareto Flavoring. You can double this recipe for 2 as I cut it in half as this makes a pretty large one.
Source:
Francine Prince
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