INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees On a lightly floured surface, roll the
dough out to a rectangle measuring a little larger than 20 x 10  inches
when relaxed. Brush off any excess flour. Square off the edges  with a
pizza cutter. Cut the rectangle into 10 5-inch squares. Spread  each
with remonce and/or the filling. Form the pastries. Place on a  sheet
tray lined with parchment paper. Proof, in a warm draft-free  place,
covered with a dish towel, until they are a little puffy and a  finger
pressed lightly into the dough leaves a slight indentation.  Brush
lightly with egg wash and sprinkle with sugar or topping. Bake  about
20 minutes or until golden brown. Cool on a rack. While still  warm,
brush lightly with warm apricot glaze or drizzle with icing.  Yield: 10
pastries  Pinwheels: Spread with remonce. Sprinkle on some extra
cinnamon sugar.  Brush the of the square with egg wash. Cut a slit from
each corner  almost into the center, stopping just short of the center.
Fold every  other tip into the center, overlapping them, and press
firmly. Place  on a baking sheet lined with parchment paper. Proof,
covered, about  1/2 hour. Press the center down with your finger where
the tips  overlap and fill with 1/2 rounded teaspoon jam or filling.
Eggwash,  sprinkle with coarse sugar, and bake about 20 minutes, or
until  nicely colored.  Envelopes: Spread square with remonce. Sprinkle
with finely chopped  chocolate mixed with sugar. Turn the square so
that a point is at the  top. Put and elongated mound of about 2
tablespoons of cheese filling  from top to bottom. Egg wash the side
corners. Fold one corner over  the filling and press firmly. Fold the
other end over the top and  press very firmly to seal. Place on lined
baking sheet and proof,  covered, about 1/2 hour. Brush with egg wash
and sprinkle with sugar  and chopped chocolate. Bake about 20 minutes,
or until nicely  browned. (Or spread with lemon curd and then cheese
filling and  garnish before baking with toasted sliced almonds.)
Cheese pockets: Spread the square with remonce. Place a rounded
tablespoon of cheese filling in the middle of the square. Brush the
corners with egg wash. Fold two opposite sides up and press firmly,  as
in the envelopes above. Bring the bottom corner up and press  firmly
over the fold. Lastly, bring the top corner up and across the  fold and
pinch it to seal. Proof, covered, as above. Egg wash and  sprinkle the
top with streusel. Bake about 25 minutes, until nicely  browned.
Turnovers: Spread with remonce. Place a big dollop of chunky homemade
applesauce or pearsauce on one side of the square. Egg wash the edges
and fold over into a triangle. Press around the edge with a fork to
seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or
pearl sugar. Recipe By     : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A39
Posted to MC-Recipe Digest V1 #311  Date: Sat, 23 Nov 1996 22:43:51
-0600  From: Jackie Bordelon <jbord@premier.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 31
Total Fat: 3.8g
Cholesterol: <1mg
Sodium: 28mg
Potassium: 13mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: 2.4g
Protein: <1g