Ingredients:
1 C. butter4½ C. sifted flour1 pkg. yeast¼ C. warm water3 T. sugar2 eggs, slightly beaten½ t. salt1 C. evaporated milk1 T. lemon juice1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor)Confectioners' sugar
Directions:
- Cut butter info flour in a large mixing bowl until mixture resembles course meal.
- Crumble or sprinkle yeast into warn water in a medium size mixing bowl.
- Let stand 5 minutes to dissolve.
- Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture.
- Stir to mix well.
- Add to flour mixture, stirring to blend.
- Cover tightly and chill overnight in refrigerator.
- Work with half of dough at a time when shaping pastries.
- Preheat oven to 350° F.
- Roll dough on lightly floured surface to ¼-inch thickness.
- Cut into 3-inch squares.
- Place 1 teaspoon filling on each square.
- Overlap two opposite corners of each square, pinching to seal.
- Place 3 inches apart on ungreased baking sheet.
- Bake for 20 to 25 minutes or until golden brown.
- When slightly cool, sift confectioners' sugar over top to dust lightly.
- Yield: about 2½ dozen pastries.
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