 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 30 |
|
I found this recipe in an old cookbook and just love it. When our large family was home, I couldn't keep up with the demand for these yummy little pastries-the kids ate them as fast as I could bake them! It simply wouldn't be Christmas breakfast without a platter of these family favorites. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 teaspoon plus 1/4 cup sugar, divided |
1 cup warm 2% milk (110° to 115°) |
6 tablespoons shortening |
1 teaspoon salt |
1 egg |
3-1/4 to 4 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup sugar |
1-1/2 teaspoons quick-cooking tapioca |
1/2 cup frozen sliced sweetened strawberries with juice, thawed |
1/2 teaspoon lemon juice |
melted butter |
icing: |
2 tablespoons shortening |
2 tablespoons butter, softened |
1 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
2 to 3 teaspoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, shortening, salt, egg, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours or overnight.
2. For filling, combine sugar and tapioca in a small saucepan; add strawberries. Let stand for 5 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the lemon juice. Cool.
3. Punch down dough; divide in half. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut into 2-in. squares. Spoon about 1/2 teaspoon of filling into the center of each square. Bring two opposite corners together over center of filling; pinch to seal. Place 2 in. apart on greased baking sheets. Cover and let rest for 15 minutes.
4. Bake at 425° for 8-10 minutes or until golden brown. Remove to wire racks. Brush with melted butter; cool. For icing, in a small bowl, cream shortening and butter until light and fluffy. Gradually beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastries. Yield: 2-1/2 dozen.
|
|