Postman's Envelopes

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I think in response to the weather, I've been baking a lot lately. This week I made little pastry treats called Postman's Envelopes.

They are a cream-cheese dough wrapped around a delectable black cherry and pecan filling. Because I had some dough leftover, I also made a few filled with peach preserves (which I enjoy so much I have been known to eat them from the jar with a spoon). The peach ones quickly became my favorites.

Flavor-wise they reminded me a lot of rugelach, which is probably why I immediately thought I'd like to make some filled with chocolate, cinnamon, poppy seed, apricot, etc. My brother and I also agreed that the dough would be excellent for a savory filling. I think I will be playing around with these options.


The recipe came from an unlikely source: My First Baking Book by Rena Coyle, which I recently rediscovered when my parents were clearing out a cabinet. This was not, in fact, my first baking book, but its playful illustrations with Chef Bialosky Bear were what helped me conceptually understand baking techniques as a child. There is not a time that I separate an egg without imaging the drawing in this book.

The recipes are fool-proof and fantastic, and I don't mind confessing I plan to make them all. I know this is not as prestigious a completist resolution as the French Laundry at Home, but I'm going for it. Bialosky has my back.

Now on to the pastry!

Postman's Envelopes (slightly modified)


  • 1 8-oz. pkg. cream cheese, softened
  • 1 stick butter, at room temperature
  • 4 tablespoons sugar
  • 2 Cups flour, plus extra for rolling


  • 1-1/2 cup (1 6-oz. pkg.) pecan halves or chopped pecans
  • approx. 1 Cup juice-sweetened fruit preserves


1. Beat together cream cheese and butter using an electric mixer on medium, until smooth and blended.

2. Add sugar and beat until mixed in. Gradually add flour 1/2 cup at a time, and beat on medium speed until blended.

3. Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.

4. Meanwhile make filling: chop or break apart pecans, and stir together with fruit preserves.

5. When dough is chilled, preheat oven to 350 F.

6. Sprinkle some flour on a clean surface and flour a rolling pin. Roll the dough out about 1/8 inch thick. This can be done in stages, if you're using a small surface like I was.

7. Using a sharp knife and straight-edge (optional), cut the edges of the dough straight, and cut dough into 2-inch squares.

8. Spoon approximately 1/2 teaspoon of filling into the center of each square, then fold each square in half to make a triangle. Press the edges together with your fingertips or a fork.

9. Bake at 350 until golden brown around the edges, about 15 minutes. Transfer to a cooling rack and let cool completely. Enjoy!

The original recipe calls for half these ingredients, but because of the way things are packaged, I doubled it, to yield approximately 5-6 dozen. I experimented some with the thickness of the dough and the filling-to-dough ratio and found I preferred thin dough with a lot of filling.

I expect you'll see many variations on this recipe in the future! Om nom nom...

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This page contains a single entry by Vicki published on February 5, 2009 11:13 PM.

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