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Sand Dollar




Source of Recipe


Oakland House Seaside Resort


Recipe Introduction


The sand dollar is a turnover made of sweet pastry.


List of Ingredients




Basic Sweet Pastry
Ingredients:
2 cups all-purpose flour
2 tbs. granulated sugar
1/2 teaspoon salt
2/3 cups sweet, unsalted butter or shortening
4-5 tbs. cold water
Dusting confectioners sugar

Egg wash (1 tbs. water and 1 whole egg mixed together)



Recipe



Measure dry ingredients into large bowl. Cut in the butter until the mixture is gravelly in texture. Add water slowly mixing carefully not to make it too sticky, just enough to hold together without crumbling.

Roll out on lightly floured surface. Two different sizes of circle cutters is needed. I use a coffee pot lid and the outside ring of a donut cutter (which is about a half inch smaller than the pot lid in diameter). Cut pastry circles. Put a tablespoon of filling on a smaller circle. Moisten the edges of a larger circle, place over the bottom, and seal by folding the top edges under slightly. Brush the tops with an egg wash. Cut (with pointed scissors is pretty easy) the "sand dollar" signature 5-armed star shapes in the top crust.

Bake at 400° F. until lightly golden brown. Let cool and dust lightly with confectioners sugar.

Stage Four-Presentation…The Plate Design

Ingredients for Ocean Waves:
1/2 cup granular sugar
2 tbs. water
food coloring

Ingredients for Beach sand:
Large grained Sugar in the Raw-a natural cane turbinado sugar.

Directions:
Mix sugar and water in small sauce pan. Add small amounts of green and blue food coloring to make an ocean wave color. Heat until the syrup boils and clears. It won’t take long and you don’t need a candy thermometer.

While warm drizzle with a spoon around the plate. Or brush it on.

Place a "sand dollar" on the plate. Sprinkle with "beach sand" (Sugar in the Raw). Place a few pieces of "beach glass"* around the plate.

A ball of vanilla ice cream (we like to make our own if time allows) under the "sand dollar" will give height and an added yummy component for this elegant and fanciful desert.


*Step One-The "Beach Glass"
This can be made ahead and stored in a tightly closed container. If you’ve never made peanut brittle or other clear sugar and water based candy using a candy thermometer read the description in a good basic cookbook first. Technique and proceedure is important, but once you’ve done it it’s easy and fun. You’ll use a similar technique to prepare the "ocean swirls" below.
Ingredients:
2 cups of granulated sugar
1/4 cups of water
Dash of Cream of Tartar (if you have it, if not it’s not critical)
Food coloring (green and red to make brown "beach glass")

Directions:
Oil lightly a sheet pan and place in the refrigerator until you need it.
Using a long wooden spoon, stir all ingredients in heavy pan and heat on medium-high. When the mixture starts to boil and clear add small amounts of coloring to make the desired color. Your own King Neptune’s touch will dictate the amount of green and blue you add to make a pale turquoise "glass" or the amount of green and red you add to make the brown "glass" like we did. You won’t need much.

Stir carefully so crystals of sugar do not form around the edges of the pan. Frequently brush the insides of the pan with warm water to wash any crystals that form back into the pan. Continue to heat to 300°-310° F. to the "hard crack stage" on your candy thermometer. This is important because you want the "beach glass" to be brittle, not rubbery, but sugar will start to caramelize at a temperature higher than 310° F. changing color and flavor.

Pour the mixture into the cold sheet pan rocking the pan to make the syrup spread to glassy thickness. It’s hot and will make the entire pan hot. Cool in the refrigerator. Break it into pieces to create pieces of "beach glass".

Stage Two- Blueberry compote filling

Ingredients:
1 pint fresh wild Maine blueberries
1/2 cup of granulated sugar
1 tbs. cornstarch mixed into 1/4 cup cold orange juice
1 tsp. fresh, grated ginger root

Directions:
Put all ingredients into a medium sauce pan, heat until it boils and reduces somewhat without breaking all the berry skins. Let cool. The filling can be stored in the refrigerator for several days.