Butter-Bright Pastries
Source of Recipe
FARM JOURNAL MAGAZINE
Recipe Introduction
This pastry is similar to puff pastry only easier!!!
Can be frozen without the glaze.
List of Ingredients
Butter-Bright Pastries
Farm Journal recipes
2 pkgs. active dry yeast
1/4 c. warm water (110 to 115 degrees)
1/3 c. sugar
1/8 tsp. salt
1 c. cold milk
4 to 4 1/2 c. sifted flour
2 eggs
1 c. butter
Glaze
Recipe
Dissolve yeast in warm water. Combine yeast mixture, sugar, salt and milk. Beat in 2 c. flour; add eggs, beating well. Stir in enough remaining flour to make a soft dough. Cover and refrigerate 15 minutes.
On a lightly floured surface, roll dough into a 18X15" rectangle. Cut 1/3 c. butter into small pieces. Dot surface of dough with butter pieces, leaving a 1" margin. Fold 18" side into thirds and then fold 15 " side into thirds. Wrap in floured aluminum foil. Chill 15 minutes. Repeat procedure twice, using remaining butter. (When you roll dough second and third times, turn dough so narrow side faces you.) Chill 15 more minutes.
Divide dough into fourths. Roll and cut into desired shapes (directions follow). Let rise until doubled. Bake in hot oven (400 degrees) 8 minutes or until golden. Cool. Drizzle with Glaze. Makes 24 pastries.
Glaze: Combine 1 c. sifted confectioners sugar, 2 tblsp. butter, 2 tblsp. evaporated milk and 1/2 tsp. vanilla.
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Crescents: Combine 1/4 c. brown sugar, firmly packed, 1/4 c. chopped nuts and 1/4 tsp. ground cinnamon. Melt 2 tblsp. butter. Cut dough into 5X2X18" rectangles and spread with butter. Sprinkle with filling. Roll like a jelly roll. Shape into crescent with seam side down. Snip at 1" intervals.
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Butterflies: Cut into 3X14" squares. Fold opposite corners to the center and press down. After baking and adding Glaze, fill with assorted jams or jellies.
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"S" Shapes: Cut into 8X1X1/4" strips. Roll back and forth to form evenly shaped sticks. Shape into an "S" with sides of "sticks" toughing. After baking and adding Glaze, fill with assorted jams or jellies.
Whirls: Cut into 8X1x1/4" stirps. Roll back and forth to form evenly shaped sticks. Place on end in center and wind dough pinwheel fashion. Tuck loose end under. After baking and adding Glaze fill with assorded jams or jellies.
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Twists: Cut into 8X1X1/4" strips. Roll to form evenly shaped sticks. Fold in half; cross ends over each other to form twists.
**Note...these pastries can be frozen with out the Glaze. Wrap in aluminum foil and freeze. To serve, heat frozen pastries in their wrap in a moderate oven (350 degrees) 20 to 25 minutes. Add Glaze ( and filling) before serving.
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