STRAWBERRY PASTRY RECIPE RECIPES

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STRAWBERRY PASTRIES RECIPE: HOW TO MAKE IT



Strawberry Pastries Recipe: How to Make It image

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.

Provided by Taste of Home

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 20

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 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

Steps:

  • 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., 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., 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., 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.

Nutrition Facts : Calories 128 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 93mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

STRAWBERRY-CREAM CHEESE PASTRIES RECIPE - PILLSBURY.COM



Strawberry-Cream Cheese Pastries Recipe - Pillsbury.com image

Flaky crescents make quick work of these creamy strawberry-flavored treats.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
8 rolls Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon milk
2 tablespoons sugar

Steps:

  • Heat oven to 375°F. In medium bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and lemon juice.
  • Remove fruit snack rolls from wrappers; fold each in half lengthwise.
  • If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough; cut into a total of 8 rectangles.
  • Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2 rounded tablespoons cream cheese mixture onto one half of each fruit snack roll; spread slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 2 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square.
  • Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 430 , CarbohydrateContent 50 g, CholesterolContent 35 mg, FatContent 4 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 11 g, ServingSize 1 Pastry, SodiumContent 580 mg, SugarContent 28 g, TransFatContent 3 1/2 g

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