Yield: 54 Servings
|Light cream to brush pastry|
|Sugar to sprinkle on pastry|
|1½ cup||Orange juice|
|2 tablespoons||Grated orange peel|
|13½ ounce||Pineapple, crushed; drained|
|Reserve 1/2 cup juice|
|2 tablespoons||Lemon juice|
|Raisin or currant filling-|
|2 cups||Raisins (or currants)|
|½ cup||Chopped nuts|
DESCRIPTION: Tasty pastry pockets with fruit fillings.
PASTRY: Mix butter, sugar, eggs & vanilla together thoroughly. Blend in flour, salt & soda. Cover, chill one hour.
ORANGE FILLING: Mix sugar, conrstarch & salt in medium saucepan.
Gradually stir in orange juice. Cook over med. heat, stirring constantly until mixture thickens & boils. Boil & stir 2 minutes. Stir in orange peel & butter. Cool thoroughly.
PINEAPPLE FILLING: Mix sugar & flour in saucepan. Stir in crushed pineapple, reserved syrup, lemon juice, butter & nutmeg. Cook, stirring constantly, til mixture thickens, abt 5 minutes. Cool thoroughly.
RAISIN\CURRANT FILLING: Combine all ingred. in saucepan. Cook, stirring constantly, til mixture thickens. Cool thoroughly. ASSEMBLY: Heat oven to 400~. Roll dough 1/16" thick on floured board. Cut into 3" circles. Spoon 1 tsp filling on half each circle. Wet edges & fold dough, press edges together. Place 1" apart on ungreased sheet. Brush w/ milk, sprinkle with sugar
Posted to Bakery-Shoppe Digest V1 #457 by angstrom@... (Angela L Gilliland) on Dec 17, 1997