We gobbled down the last batch so fast we decided to go for more. These used the same filling recipe as the last ones: cream cheese blended with marshmallow fluff with powdered sugar. We were looking at different filling recipes, too.These are filled with mock cream – it’s blend of butter and sugar with vanilla and unflavored gelatin. The caster sugar mentioned in the recipe is a superfine sugar that is hard to find. We found a small cannister of it while looking for some other stuff but you can make your own in a blender or a coffee grinder. It isn’t what we know as powdered sugar but I’m pretty sure powdered would work, just go by weight rather than volume. I found the gelatin easily, it came in packets within a box. Happily, each packet was 2 teaspoons to match the recipe. The 250 grams of butter was two sticks plus a tablespoon or two. We still had some cherry pie filling left from the fried pie project and used that to add a finishing touch to the pastries.
I think the cream cheese marshmallow filling is the better of these two. I have my eye on another recipe that looks to be good. It is a whipped cream and cream cheese blend that gets a Cool-Whip style topping folded into it. There’s also a whipped cream and sugar filling that is stabilized with gelatin we may try.