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strawberry pastries

(1 RATING)
52 Pinches 1 Photo
talktorussell avatar
Hillsboro, AL
Updated on Aug 22, 2010

Entry for" Flavor of the month" for the Kitchen Sisters group

prep time
cook time
method ---
yield

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 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

How To Make strawberry pastries

  • Step 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. 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. Yield: 2-1/2 dozen.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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