Jam Buns from Glynys Converted to U.S.

[barbogold]

Jam Buns from Glynys
Jam Buns10 Buns @ 3P each

8 oz. Semolina flour
1 tsp. baking powder
4.5 oz. plain Philadelphia low fat cream cheese
pinch salt
3 Tbsp. Splenda
1 egg, beaten
Fat free milk, approx ½ c. *See instructions
All Fruit Jam or Sugar Free Jam

Cream the cheese and egg together, stir in semolina, baking powder, Splenda and salt. *Add milk drop by drop to make soft manageable dough. The wetter the mix the lighter the buns. Spray a baking tray with Pam and spoon dough onto tray to form buns. Press a hole in the middle and add jam.
Bake @ 425 degrees for 15 to 20 minutes.

I added 2 Tbsp desiccated coconut and 1 tsp vanilla extract to one batch. and 1 tsp cinnamon to another and put a small tsp. stewed apple in a small dent in the center of each one.
My DH thinks they are winners and prefers them to his usual cakes that I usually buy him.

Pastry:
7 oz. Semolina flour
tsp. baking powder
3.5 oz. Philly low fat cheese
Pinch salt
*Fat Free milk as needed

For a sweet pastry I added 1Tbs. Splenda.
Make as for the jam buns but when dough is formed put in fridge for 30 min.
Presses out into the pan easily. Do not try to roll out as dough sticks.It makes a lovely fruit tart pastry