CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
Cookies |
54 |
Servings |
INGREDIENTS
1/2 |
c |
Butter |
1 |
c |
Sugar |
2 |
|
Eggs |
1 |
ts |
Vanilla |
2 1/2 |
c |
Flour |
1/2 |
ts |
Salt |
1/4 |
ts |
Soda |
|
|
Light cream to brush pastry |
|
|
Sugar to sprinkle on pastry |
|
|
Orange filling- |
1 |
c |
Sugar |
1/4 |
c |
Cornstarch |
1/2 |
ts |
Salt |
1 1/2 |
c |
Orange juice |
2 |
tb |
Grated orange peel |
2 |
tb |
Butter |
|
|
Pineapple filling- |
2/3 |
c |
Sugar |
3 |
tb |
Flour |
13 1/2 |
oz |
Pineapple, crushed; drained |
|
|
Reserve 1/2 cup juice |
2 |
tb |
Lemon juice |
1 |
tb |
Butter |
1 |
ds |
Nutmeg |
|
|
Raisin or currant filling- |
2 |
c |
Raisins (or currants) |
|
|
Finely chopped |
3/4 |
c |
Water |
3/4 |
c |
Sugar |
1/2 |
c |
Chopped nuts |
INSTRUCTIONS
DESCRIPTION: Tasty pastry pockets with fruit fillings.
PASTRY: Mix butter, sugar, eggs & vanilla together thoroughly. Blend in
flour, salt & soda. Cover, chill one hour.
ORANGE FILLING: Mix sugar, conrstarch & salt in medium saucepan.
Gradually stir in orange juice. Cook over med. heat, stirring constantly
until mixture thickens & boils. Boil & stir 2 minutes. Stir in orange peel
& butter. Cool thoroughly.
PINEAPPLE FILLING: Mix sugar & flour in saucepan. Stir in crushed
pineapple, reserved syrup, lemon juice, butter & nutmeg. Cook, stirring
constantly, til mixture thickens, abt 5 minutes. Cool thoroughly.
RAISIN\CURRANT FILLING: Combine all ingred. in saucepan. Cook, stirring
constantly, til mixture thickens. Cool thoroughly. ASSEMBLY: Heat oven to
400~. Roll dough 1/16" thick on floured board. Cut into 3" circles. Spoon 1
tsp filling on half each circle. Wet edges & fold dough, press edges
together. Place 1" apart on ungreased sheet. Brush w/ milk, sprinkle with
sugar
Posted to Bakery-Shoppe Digest V1 #457 by angstrom@juno.com (Angela L
Gilliland) on Dec 17, 1997
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