Keufels (Amish butter tarts)
Butter tarts are a sticky, slightly gooey, very sweet confection that Canadians will know from their local coffee shop, or if they're lucky, as a handed-down secret recipe. The filling is made from butter, sugar, eggs, and sometimes cream or vanilla. Raisins and nuts are often added for extra deliciousness. All of that goodness is nestled in, traditionally, a pastry shell, though I did make a graham-crusted one recently too (that's in my journal if you're interested). I believe butter tarts are based on an English progenitor, but alas I have never tried the English variety.
Last weekend I made a batch of keufels, or an "Amish take on butter tarts" as it says in the recipe description (source: allrecipes). The recipe made a batch of 24 mini-muffin-sized tarts. The filling was not actually runny; I was just really excited to sample one and did not allow this one to set on the cooling rack:
The pastry was delicious--similar to rugelach because of the cream cheese in it. Surprisingly, a light flaky crust formed on top of the filling, which looked quite attractive when cracked.
(I had one, but the rest went to the office. They were eaten quickly.)
Last weekend I made a batch of keufels, or an "Amish take on butter tarts" as it says in the recipe description (source: allrecipes). The recipe made a batch of 24 mini-muffin-sized tarts. The filling was not actually runny; I was just really excited to sample one and did not allow this one to set on the cooling rack:
The pastry was delicious--similar to rugelach because of the cream cheese in it. Surprisingly, a light flaky crust formed on top of the filling, which looked quite attractive when cracked.
(I had one, but the rest went to the office. They were eaten quickly.)