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| RECIPE FOR CANDIED ORANGE-FILLED PASTRIES |
Title: Candied Orange-filled Pastries
Category: Easter
Sub-Category: Breakfast
Instructions:
Candied Orange-Filled Pastries
Source: Great American Home Baking
Makes 3 dozen.
Pastries
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/4 cup granulated sugar
1 large egg
Filling
1/2 cup almond paste
2 tablespoons butter, softened
3 tablespoons chopped candied orange peel
1 large egg
2 tablespoons all-purpose flour
Topping
1/2 cup confectioners' sugar
1 to tablespoons water
2 to 3 tablespoons chopped candied orange peel
To prepare the pastries, in a medium bowl, mix together the flour and salt.
In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy. Beat in the egg. Reduce the mixer speed to low and gradually beat in the flour mixture until a dough forms.
Shape the dough into a flat square, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
Meanwhile, prepare the filling. In a small bowl, mix together the almond paste and butter. Stir in the orange peel, egg and flour.
Preheat the oven to 425 degrees F. Grease 2 baking sheets.
On a lightly floured surface, roll dough into a 15-inch square, then cut into thirty-six 2 1/2-inch squares. Spoon about 1 teaspoon of filling onto each square. Roll up; pinch seams and edges to seal.
Place pastries, seam-side down, on the prepared baking sheets, spacing 2 inches apart. Bake until firm, 10 to 12 minutes. Transfer the baking sheets to a wire rack to cool.
To prepare topping, in a small bowl, stir together confectioners' sugar and water until smooth. Drizzle over pastries. Sprinkle with the orange peel.
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