Orangeasy Pastries Recipes

BLOOD ORANGE TART WITH CARDAMOM PASTRY CREAM

Steps:

• For crust:
• Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.
• For pastry cream:
• Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.
• For topping:
• Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)

HOMEMADE TOASTER PASTRIES

Steps:

• For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms.
• Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours.
• For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
• To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches.
• To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours.
• Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool.
• For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles.

ORANGE PASTRY

Steps:

• Preheat oven to 350 degrees (see note).
• Combine flour, sugar and grated orange peel in a bowl or, if using a food processor, in the work bowl of the food processor. Mix or process briefly to blend.
• Add the butter and blend with a fork or pastry blender or process briefly until the mixture resembles coarse meal.
• Gradually add the orange juice, using just enough to form a dough that cleans the sides of the bowl. Roll dough out on a lightly floured board and fit it into a nine-inch tart pan.
• Line the pastry with foil and weight with pastry weights. Bake 20 minutes. Remove the weights and foil and bake 10 to 15 minutes longer, until the pastry is golden. Allow to cool.

ORANGE BLOSSOM ALMOND PASTRIES

Steps:

• For Pastry:.
• Combine flour and salt in large bowl. Add butter and rub with figertips until mixture resembles coarse meal. Add enough ice water by tablespoonfuls just to bind dough, tossing mixture with fork. Divide dough into 2 pieces. Lightly dust dough with flour and flatten each piece into rectangle. Wrap in plastic and refrigerate at least 1 hour.
• Filling:.
• Finely grind almonds in processor. Add almond paste, butter, 2 tablespoons sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and refrigerate 1 hour.
• Position rack in center of oven and preheat to 400°F Roll out pastry rectangle on lightly floured surface to 13x15 inch rectangle. Trim to 12 inch square. Cut into sixteen 3 inch squares. Place 1 teaspoon filling 1/2 inch from 1 corner to 1 pastry square. Beginning at same corner, roll corner of dough tightly over filling and continue rolling as for jellyroll. Pinch ends firmly to seal in filling. Gently shape into crecent. Place crescent on large baking sheet. Repeat with remaining dough squares and filling. Roll, cut, fill and shape remaining pastry rectangle. Bake until golden brown, about 20 minutes. Cool slightly.
• While pastries are still warm, brush lightly with remaining 2 tablespoons orange blossom water. Turn pastries 1 at a time in powdered sugar to coat. Transfer to rack and cool completely.
• Store in airtight container at room temperature.

ALMOND & HONEY PASTRIES WITH ORANGE CREAM

Steps:

• Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
• Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you've just cut (leaving 2.5cm border on the rounded side), so it looks as if you're cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
• Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they're ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').

SUGAR-CRUSTED ALMOND PASTRIES

Steps:

• Heat oven to 375°F. Unroll dough into 2 large rectangles. Place in ungreased 15 x 10 x 1-inch baking pan press over bottom to form crust. Seal perforations.Melt butter in medium saucepan over low heat. Cook and stir 4 to 5 minutes or until light golden brown. Add almonds and sugar stir to coat. Spoon and spread mixture evenly over dough. Bake at 375°F. for 11 to 16 minutes or until crust is deep golden brown. Cool 30 minutes. Cut into squares. Serve warm or cool.Nutrition Per Serving: Calories 210 Protein 3g Carbohydrate 20g Fat 13g Sodium 180mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ORANGEASY PASTRIES

Steps:

• Heat oven to 375°F. In small bowl, combine cream cheese, orange marmalade, pecans and sugar mix well. Separate dough into 8 rectangles firmly press perforations to seal. Spread orange filling on half of each rectangle to within 1/4 inch of edges. To make each pastry, bring unfilled half of dough over filling pinch edges to seal. Place on ungreased cookie sheet. Brush with beaten egg white sprinkle with almonds.Bake at 375°F. for 13 to 18 minutes or until golden brown. Cool. In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency drizzle over rolls.Nutrition Per Serving (1 roll): Calories 390 Protein 6g Carbohydrate 47g Fat 21g Sodium 520mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.