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Strawberry Pastries

I found this recipe in an old cookbook and just love it. When our large family was home, I couldn't keep up with the demand for these yummy little pastries-the kids ate them as fast as I could bake them! It simply wouldn't be Christmas breakfast without a platter of these family favorites.

30 ServingsPrep: 45 min. + rising Bake: 10 min.

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 2% 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
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk

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

2 of 2

Strawberry Pastries (continued)

Directions (continued)

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 sugar and tapioca in a small 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 until light and fluffy. Gradually
beat in the confectioners' sugar, vanilla and enough milk to achieve
desired consistency. Drizzle over pastries. Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 128 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 93 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.