Orangeasy Pastries Recipes

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.

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.