Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 2½ cup | Flour |
| ½ teaspoon | Salt |
| ¼ teaspoon | Soda |
| \N \N | Light cream to brush pastry |
| \N \N | Sugar to sprinkle on pastry |
| \N \N | Orange filling- |
| 1 cup | Sugar |
| ¼ cup | Cornstarch |
| ½ teaspoon | Salt |
| 1½ cup | Orange juice |
| 2 tablespoons | Grated orange peel |
| 2 tablespoons | Butter |
| \N \N | Pineapple filling- |
| ⅔ cup | Sugar |
| 3 tablespoons | Flour |
| 13½ ounce | Pineapple, crushed; drained |
| \N \N | Reserve 1/2 cup juice |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Butter |
| 1 dash | Nutmeg |
| \N \N | Raisin or currant filling- |
| 2 cups | Raisins (or currants) |
| \N \N | Finely chopped |
| ¾ cup | Water |
| ¾ cup | Sugar |
| 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