Peach and Blueberry Kuchens

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For Dough:
3 cups all-purpose flour
1 package active dry yeast
1 1/2 teaspoons ground cinnamon
3/4 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
2 eggs
For Filling:
One 8-ounce package cream cheese, softened
1/4 cup sugar
1 egg yolk
1/4 teaspoon almond extract
2 cups thinly sliced fresh peaches, pears, or apples
1/2 cup fresh blueberries, sliced almonds, or pecan pieces




FOR DOUGH: In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and cinnamon; set aside. In a medium saucepan heat and stir the milk, butter or margarine, the 1/3 cup sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture and add 2 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Divide dough mixture in half. Let rest for 10 minutes, then roll into 10-inch circles. With lightly greased fingers, pat evenly onto 2 lightly greased 12-inch pizza pans, pressing dough up the sloped sides of each pan slightly to form a rim. Cover and let rise in a warm place till double (about 45 to 50 minutes).

FOR FILLING: In a small mixing bowl stir together cream cheese, 1/4 cup sugar, egg yolk, and almond extract. When dough has risen, spread filling over the top. Arrange peaches, pears, or apples atop filling; sprinkle with blueberries or nuts.

Bake in a preheated 375 degrees F oven for 25 to 30 minutes, or till edges are golden brown. Cool slightly. Cut into wedges.


Active Time:  15 Minutes
Total Time:  1 Hour 45 Minutes
Yield: 10 Servings

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