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Posts Tagged ‘pastry’

swedish-tea-ring

Swedish Tea Ring

Ingredients
1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

ICING:
1 cup confectioners’ sugar
1 to 2 tablespoons fat-free milk

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.

Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18-in. x 12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.

Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

In a small bowl, combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over tea ring. Yield: 1 ring (24 slices).

Recipe found here: Swedish Tea Ring

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German Apple Strudel

German Apple Strudel

Ingredients
3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 egg, lightly beaten

FILLING:
1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

Directions
Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.

Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.

Tape a 30×15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24×15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.

Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.

Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.
Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients.

Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature. Yield: 2 strudels (8 slices each).
Editor’s Note: To make fresh bread crumbs, tear bread into pieces and place in a food processor; pulse until fine crumbs form. Two to three bread slices will yield 1-1/2 cups crumbs.

Recipe found here: German Apple Strudel

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Overnight Cherry Danish

Overnight Cherry Danish

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 egg yolks
1 can (21 ounces) cherry pie filling

ICING:
3 cups confectioners’ sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky).

Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18×4-in. rectangle; cut into 4×1-in. strips.

Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.

Recipe found here: Overnight Cherry Danish

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Maple Nut Coffee Cake

Maple Nut Coffee Cake

Ingredients
1 package (16 ounces) hot roll mix
3 tablespoons sugar
3/4 cup warm water (120° to 130°)
6 tablespoons butter, melted
1 egg
1 teaspoon maple flavoring

FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
2 tablespoons butter, melted

GLAZE:
1-1/2 cups confectioners’ sugar
1/4 teaspoon maple flavoring
1 to 2 tablespoons milk

Directions
In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well.

Turn onto a floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 45-60 minutes.

In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each into a 12-in. circle. Place one circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal.

Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge five or six times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, about 30-45 minutes.

Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake. Yield: 16 servings.

Recipe found here: Maple Nut Coffee Cake

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Chocolate Eclairs2

Chocolate Eclairs

Ingredients
1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners’ sugar
2 to 3 tablespoons hot water

Directions
Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4×1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.

In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).

For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Yield: 9 servings.

Recipe found here: Chocolate Eclairs

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Easy Apple Strudel

Easy Apple Strudel

Ingredients
1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
2 tablespoons canola oil

Directions
In a microwave-save bowl, combine the raisins, water and almond extract. Microwave, uncovered, on high for 1-1/2 minutes, let stand for 5 minutes. Drain. Add the apples, 1/3 cup sugar, flour and cinnamon; toss to coat. Set aside.

Place 1 sheet of phyllo dough on a work surface. Combine butter and oil; set aside 2 teaspoons. Lightly brush some of the remaining butter mixture over phyllo dough. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Layer with 7 more sheets of phyllo, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of one long side. Fold the short edges over filling. Roll up jelly-roll style, starting from the long side where the apple filling is 2 in. from edge.

Place seam side down on a baking sheet coated with cooking spray. With a sharp knife, cut diagonal slits into top of strudel. Brush with reserved butter mixture. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden. Yield: 4 servings.

Recipe found here: Easy Apple Strudel

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Pecan-Raisin Cinnamon Rolls

Pecan-Raisin Cinnamon Rolls

Ingredients
11 to 12 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
3 teaspoons salt
3-1/2 cups water
1 cup canola oil
3 eggs

FILLING:
1/4 cup butter, melted
1 cup sugar
3 teaspoons ground cinnamon
1 cup chopped Diamond of California® Pecans
1 cup raisins

FROSTING:
1/4 cup butter, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 to 4 tablespoons water

Directions
In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.

Turn onto a lightly floured surface; divide in half. Roll each half into a 24-in. x 15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.

Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13-in. x 9-in. baking pans.

Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown.
In a small bowl, combine the butter, confectioners’ sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks. Yield: 4 dozen.

Editor’s Note: Dough may need to be mixed in two batches, depending on the size of your mixing bowl. To halve the recipe, use 1 package plus 1-1/8 teaspoons yeast and 1 egg plus 2 tablespoons beaten egg. The other ingredients can easily be divided in half.

Recipe found here: Pecan-Raisin Cinnamon Rolls

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