Strawberry Pastries Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 teaspoon plus 1/4 cup sugar, divided
• 1 cup warm milk (110° to 115°)
• 6 tablespoons shortening
• 1 teaspoon salt
• 1 egg
• 3-1/4 to 4 cups all-purpose flour
• FILLING:
• 1/4 cup sugar
• 1-1/2 teaspoons quick-cooking tapioca
• 1/2 cup frozen sliced sweetened strawberries with juice, thawed
• 1/2 teaspoon lemon juice
• Melted butter
• ICING:
• 2 tablespoons shortening
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 2 to 3 teaspoons milk
• 1/4 teaspoon vanilla extract

Directions

• In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, shortening, salt, egg, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours or overnight.
• For filling, combine the sugar and tapioca in a saucepan; add strawberries. Let stand for 5 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the lemon juice. Cool.
• Punch down dough; divide in half. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut into 2-in. squares. Spoon about 1/2 teaspoon of filling into the center of each square. Bring two opposite corners together over center of filling; pinch to seal. Place 2 in. apart on greased baking sheets. Cover and let rest for 15 minutes.
• Bake at 425° for 8-10 minutes or until golden brown. Remove to wire racks. Brush with melted butter; cool. For icing, in a small bowl, cream shortening and butter. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Drizzle over pastries. Yield: 2-1/2 dozen.

Strawberry Pastries published in Country Woman Christmas Annual 2005, p14