Thursday, May 18, 2023



1 C. butter
4 1/2 C. sifted flour
1 pkg. yeast
1/4 C. warm water
3 T. sugar
2 eggs, slightly beaten
1/2 t. salt
1 C. evaporated milk
1 T. lemon juice
1 can (12 oz.) pastry filling (almond, poppy seed or fruit flavor)
Confectioners' sugar


  1. Cut butter info flour in a large mixing bowl until mixture resembles course meal.
  2. Crumble or sprinkle yeast into warn water in a medium size mixing bowl. 
  3. Let stand 5 minutes to dissolve.
  4. Add sugar, eggs, salt, evaporated milk and lemon juice to yeast mixture.  
  5. Stir to mix well.
  6. Add to flour mixture, stirring to blend.
  7. Cover tightly and chill overnight in refrigerator.
  8. Work with half of dough at a time when shaping pastries.
  9. Preheat oven to 350 degrees F.
  10. Roll dough on lightly floured surface to 1/4-inch thickness.
  11. Cut into 3-inch squares.
  12. Place 1 teaspoon filling on each square.
  13. Overlap two opposite corners of each square, pinching to seal.  
  14. Place 3 inches apart on ungreased baking sheet.
  15. Bake for 20 to 25 minutes or until golden brown.
  16. When slightly cool, sift confectioners' sugar over top to dust lightly.
  17. Yield:  about 2 1/2 dozen pastries.

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