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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

DOUGH:

     

1

cup butter  

3

oz cream cheese  

1

cup flour sifted

FILLING:

     

2

quarts jujubes  

 

     

4

cups sugar  

1

tsp ginger  

2

tsp cinnamon  

8

oz cream cheese  

 

   

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1. Blend butter, cream cheese, flour and refrigerate 1 hour.
  2. Put fruit in pot with slightly less water than will cover fruit. Boil.
  3. Press fruit through colander and return to pot of fruit water.
  4. Add sugar. Simmer and reduce in volume by half.
  5. Add ginger and cinnamon.
  6. Cool to lukewarm.
  7. Add 8 oz. cream cheese.
  8. Shape dough into 24 small balls.
  9. Press into mini cupcake pans and fill with filing.
  10. Bake at 350⁰F. for 25 minutes.

Recipe Notes :Recipe Serving #24