Oh, how I love Meltaways! These delightful pastries are a personal favorite of mine. They got their name due to their unique texture – they literally ‘melt away’ as soon as you bite into them, leaving you with a sweet, creamy, and utterly delectable taste. The recipe has a rich background that dates back to the mid-20th century, and it has been passed down through generations in many families, including mine. The Meltaways are not just confections; they carry a sense of nostalgia and tradition that makes them even more special. What I adore about this recipe is its simplicity. You only need three ingredients: cream cheese, margarine or butter, and flour. Yet, the result is a pastry that is rich, buttery, and oh-so-delicious. Plus, Meltaways are incredibly versatile. You can enjoy them plain, or you can add your favorite fillings or toppings. But, no matter how you choose to enjoy them, one thing is certain – Meltaways are guaranteed to make your taste buds dance with joy!
Ingredients
- 1 (8 oz.) softened cream cheese
- 1 c. softened margarine or butter
- 2 c. flour
Baking Instructions
- Mix in a bowl the cream cheese, margarine or butter and flour. Wrap in wax paper and refrigerate overnight.
- Divide in quarters and roll each into 8-inch circles.
- Melt 1 stick of butter and brush on dough, then sprinkle filling.
- Cut each circle into 8 triangles, rolling large end to pointed end and pinch ends.
- Beat egg yolk with 2 tablespoons water and brush on top.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
The Meltaway Mayhem
As someone who loves cooking, I’ve had my fair share of kitchen mishaps. But nothing prepared me for the saga that was the Meltaways. Grab a seat, my friends, because this is a story of cream cheese, margarine, flour, and a whole lot of optimism.
The Calm before the Storm
The night began innocently enough. I had my ingredients lined up on the counter: 1 (8 oz.) softened cream cheese, 1 c. softened margarine or butter, and 2 c. flour. These three humble components were about to become something truly magical. Or so I thought.
The Meltaway Mix-Up
I tossed the cream cheese, margarine, and flour into a bowl and started mixing. It was going well until I realized that the bowl was just a tad too small. Let’s just say that my kitchen looked like a winter wonderland with flour dusting every conceivable surface.
The Chilling Chapter
After wrestling with the dough and finally achieving some semblance of order, I wrapped it in wax paper and placed it in the fridge to chill overnight. I’m not sure who was more traumatized at this point—me or the dough.
The Rolling Rodeo
The next day, I divided the dough into quarters and attempted to roll each into 8-inch circles. Here’s where things got interesting. Have you ever tried to wrestle an octopus? Me neither, but I imagine it’s a lot like trying to roll this dough. I swear it had a mind of its own.
The Brush and Sprinkle Dazzle
Next up, I melted a stick of butter (because there’s no such thing as too much butter, right?) and brushed it onto the dough. Then came the sprinkling of the filling. This part felt like a high stakes game of ‘Operation’, trying to get the filling evenly distributed without any spilling over the edges.
The Rolling, Pinching, and Egg-Wash Drama
Now came the fun part. Cutting each circle into 8 triangles, rolling from the large end to the pointed end, and pinching the ends. Sounds simple, right? It was… until I realized I’d made my triangles more like abstract art shapes. I ended up with a few that looked like croissants, a couple of crescents, and one that I swear was channeling its inner Picasso.
After a good laugh at my ‘artistic’ triangles, I beat an egg yolk with 2 tablespoons of water and brushed it on top. At this point, I was feeling pretty good about my Meltaways—until I realized I’d forgotten to preheat the oven.
The Grand Finale
After a mad dash to preheat the oven and a small eternity waiting for it to reach the right temperature, I finally got my Meltaways into the oven. The smell that filled the kitchen was nothing short of heavenly. And the final result? Let’s just say that they may not have been the prettiest Meltaways, but boy did they taste good.
So there you have it, my friends—the saga of the Meltaways. It just goes to show that sometimes, the best cooking experiences come from the messiest kitchens. And remember, no matter how many mishaps you have along the way, it’s all worth it for that delicious, melt-in-your-mouth moment.
