Cream Cheese Pastry

I had this mini pastry rolls in one of my friend's house, it was so buttery and soft with the addition of cream cheese and butter. Cream cheese gives a lovely texture to this pastry.

When i was making this pastry, i remembered my dad when he last visited us in UK. I made some pastry with spicy vegetable filling, he really enjoyed that, this was even better than that. Although i couldn't make it for him,
i'm sending this to I Love My Dad Event by Jay's Tasty Appetite.

Ingredients:
Plain flour-150 g
Butter- 50 g
Cream Cheese- 50 g
Icing Sugar-25 g
For the filling:
Carrot-1 medium sized finely grated
Dessicated coconut or freshly grated coconut-1/2 tbsp
Sugar-1 tbsp
Butter-2 tsp
Cardamom powder-1/2 tsp
Method:
Sift the flour and icing sugar in a bowl, add the butter and cream cheese, knead together to make a soft dough. Cover with a cling film and refrigerate for 2 hours.
Meanwhile prepare the filling by heating the butter in a non stick pan, add the finely grated carrot, coconut, sugar and cardamom powder. Keep stirring in medium to low heat until all the water is absorbed and carrot looks dry, switch off the flame. Let it cool down.

Take out the pastry, roll it out into circle of 15 cm diameter. Spread the filling on top of the circle, cut it into 12 equal triangles. Start rolling from the wider end and make it like a croissant shape. Sprinkle some sugar on top.
Preheat the oven to 180 degree celsius. Bake it in the preheated oven for 20 to 25 minutes or lightly brown on top. Remove from the oven and transfer it to a cooling rack.
Variation:
The filling which i have used here is just for and example, you can make it very simple by just sprinkling some poppy seeds and sugar or you can spread some chocolate hazelnut spread or even jam.
To make it as savoury, cut down the sugar for pastry and for the filling use some herbs and cheese.
This recipe also goes to Versatile Kitchen Bake-Off event.
This recipe also goes to the event Vegetable marathon-Carrot hosted by PJ originally started by Silpa.