Instructions:
Yield: 3/4 cups

Cheese Filling: Blend the sugar with the softened cream cheese until thoroughly combined. Dont overbeat or aerate. Mix in the yolk. Chill until firm.

Yield: 2 cups

Cinnamon Sugar: Mix to combine. You can use any spice or combination of spices.

Yield: 1 cup

Apricot Glaze: Place the apricot jam and water in a small saucepan and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.

Sugar Icing: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.

Yield: 1/2 cup

Remonce: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.

Yield: about 1/2 cup

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