Here is a lovely pastry I made this weekend. The filling is Sabjimata Strawberry Conserve and Neufchatel cheese. The caramel is homemade and about as healthy as you can get for a decadent treat! Bon appetit!
3 c white spelt flour
1 c butter (softened)
¼ c sugar
½ c cold water
Preheat oven to 350.
Combine flour and butter. Add sugar then cold water. Divide into 9 balls. Roll out on floured counter into 4-5 inch diameter. Place filling of 1 tablespoon soft Neufchatel cheese. Flatten out with finger but keep in middle of dough. Place 1-2 tablespoons Strawberry Conserve on top, spreading evenly. Pinch three corners and seal to make a triangle (with the center filling exposed). Place on baking sheet and lightly brush with melted butter. Bake 15-20 minutes on 350 or until slightly golden. Center may bubble out a bit.
Melt 1/3 c butter in a saucepan. Add 2 c sucanat and 1 tablespoon barley malt syrup. Stir constantly over medium heat for about 10 minutes. If sucanat and butter separate, that is fine and you are ready for the next step. Add 1 cup of milk* and continue stirring. Bring to boil for 5 minutes. Serve hot or cool.