In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: '2 cups all-purpose flour, plus more for work surface', '2/3 cup sugar', '1/2 teaspoon baking powder', '1/2 cup (1 stick) unsalted butter, room temperature', '3 ounces cream cheese, room temperature', '1 large egg', '1 teaspoon pure vanilla extract', '3 ounces cream cheese, room temperature', '3 tablespoons granulated sugar', '1 cup unsweetened shredded coconut', '1/4 cup white chocolate chips', '1 large egg, lightly beaten', 'Fine sanding sugar, for sprinkling', '1/3 cup strawberry jam',<sep> directions: 'Make dough: Whisk together flour, sugar, and baking powder in a bowl.', 'Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, about 2 minutes.', 'Mix in egg and vanilla.', 'Reduce speed to low.', 'Add flour mixture, and mix until just combined.', 'Divide dough in half, and pat into disks.', 'Wrap each piece in plastic, and refrigerate until dough is firm, 1 to 2 hours.', 'Preheat oven to 350F.', 'Line baking sheets with nonstick baking mats (such as Silpats).', 'Make filling: Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.', 'Fold in coconut and chocolate chips.', 'Remove one disk of dough from refrigerator.', 'Roll about 1/8 inch thick on a lightly floured surface.', 'With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares.', 'Transfer to prepared baking sheets, spacing about 1 1/2 inches apart.', 'Refrigerate 15 minutes.', 'Repeat with remaining dough.', 'Place 1 teaspoon filling in center of each square.', 'Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling.', 'Fold every other tip over to cover filling, forming a pinwheel.', 'Press lightly to seal.', 'Use the tip of your finger to make a well in the top.', 'Make glaze: Using a pastry brush, lightly brush tops of pinwheels with beaten egg.', 'Sprinkle with sanding sugar.', 'Bake 6 minutes.', 'Remove and use the lightly floured handle of a wooden spoon to make the well a little deeper.', 'Fill each well with about 1/2 teaspoon jam.', 'Return to oven, and bake, rotating sheets halfway through, until edges are golden and cookies are slightly puffed, about 6 minutes more.', 'Transfer sheets to wire racks; let cool 5 minutes.', 'Transfer cookies to rack; let cool completely.', 'Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.'
[A]: Coconut-Cream Cheese Pinwheels

[Q]: ingredients: '2 tablespoons extra-virgin olive oil', '1/2 cup finely chopped onion', '1/2 cup finely chopped fresh fennel bulb', '1/2 cup red bell pepper finely chopped', '1 teaspoon lightly crushed fennel seeds', '1 cup crushed canned tomatoes', '1/2 pound shelled medium shrimp', '1/4 cup heavy cream', 'Salt and freshly ground black pepper', '1/2 pound gemelli pasta', '1/2 tablespoon finely chopped Italian parsley',<sep> directions: 'Heat the oil in a heavy skillet.', 'Add the onion, chopped fennel and bell pepper and saute until all are tender.', 'Stir in the fennel seeds and the tomatoes.', 'Bring to a simmer and cook about 15 minutes.', 'Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked.', 'Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.', 'Bring a large pot of salted water to a boil.', 'Add the gemelli and cook until al dente, about 10 minutes.', 'Drain well.', 'Put the gemelli in a warm serving dish.', 'Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well.', 'Sprinkle the parsley over the completed dish and serve.'
[A]: Gemelli With Shrimp And Tomato Cream

[Q]: ingredients: 'Filling', '1.5 pounds fruit', '3 ounces sugar, modified to taste', '1 tablespoon brandy, or preferred spirit', '3 tablespoons flaked almonds', '1 teaspoon cornflour', 'Topping', '1 ounce ground almonds', '1 ounce butter', '1 ounce sugar', '1 egg', '0.5 ounces flour', '0.5 teaspoons baking powder',<sep> directions: 'Pre-heat the oven to 160-180C (320-360F).', 'Pre-pare the fruit and place in bak-ing dish (I used an oval dish 10 inches long), and toss in brandy, sugar and corn-flour. (If using apples, soften in a pan with a little water first.) Sprinkle flaked almonds over, reserving a few for the top.', 'Make the sponge top-ping. Cream together the sugar and the softened but-ter. Add the egg and the flour sieved with the bak-ing powder, then beat together. Add the and the ground almonds and briskly beat again.', 'Using a spoon or spat-ula, place dol-lops of the mix-ture onto the fruit. When all of the mix-ture has been dolloped, smooth roughly with a palette knife.', 'Scat-ter the top with the remain-ing flaked almonds and bake for 30-35 minutes, until golden.', 'Serve while still warm with ice cream, cream or - best of all - custard.'
[A]:
Baked Berry Bakewell Sponge Pudding