Sassy Walnut BonBon Puff Pastries


1/2 lb cream cheese, at room temperature

1 c vegetable shortening, at room temperature

2 c sifted all-purpose flour

1 pinch kosher salt

1 c confectioners’ sugar, divided

1 c  Snack Primal Root Beer Flavored Walnuts

1/2 c drained maraschino cherries

1 small batch egg wash (1 large egg + 1 tablespoon of water) (optional)



In a large bowl, mix cream cheese and shortening with a fork until fully combined. Add the flour and salt and work in with your hands until well mixed. Cover and chill overnight or for several hours, until the dough is firm.

Heat oven to 375°F (190°C). Line two large metal baking sheets with parchment paper.

Sprinkle a clean countertop with half of the confectioners’ sugar and roll out dough on top of it, sprinkling the top of dough with the rest as you roll, so the dough absorbs the sugar. Roll to about 1/8-inch (3-cm) thick, then slice into 2 x 2-inch (5 x 5-cm) squares.

In the center of each rectangle, place at a diagonal either a walnut half or a cherry, and roll up so the opposite corners of the square are moving toward one another (this will create a festive shape, rather than just a flat roll).

Place each one folded side down on a baking sheet, and if using, brush with egg wash and sprinkle with turbinado sugar. Bake for 15 to 17 minutes until puffed up and golden brown.