| 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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