Bright Butter Pastries Recipe

1
Bright Butter Pastries Recipe
Bright Butter Pastries Recipe photo by Taste of Home
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Bright Butter Pastries Recipe

Read Reviews
1
Publisher Photo
I like to make these pretty pastries for the holidays. They take some time but are worth every buttery bite!
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/3 cup sugar
  • 2 eggs
  • 1/8 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup cold butter
  • FILLING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • apple and cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons evaporated milk
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 15 minutes.
Turn dough onto a lightly floured surface. Roll into an 18-in. x 15-in. rectangle. Cut 1/3 cup butter into small pieces. Dot dough with butter to within 1 in. of edges. Fold lengthwise into thirds, then widthwise into thirds, forming a 6-in. x 5-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Repeat the rolling, dotting with butter, folding and chilling two times.
Turn onto a lightly floured surface; divide dough in half. For fans, combine the brown sugar, walnuts and cinnamon; set aside. Roll one portion of dough into an 18-in. x 10-in. rectangle. Cut into eighteen 5-in. x 2-in. rectangles. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet; curve ends down to form crescent shape. With scissors, cut from outside edge to two-thirds of the way down toward opposite side at 1-in. intervals. Cover and let rise until doubled, about 1 hour.
For S-shaped rolls, divide other portion of dough into 18 pieces. Shape each piece into a 10-in. rope. Shape rope into an S-shape, then coil ends until they touch the center. Place 2 in. apart on greased baking sheet. Fill coil ends with 1-2 teaspoons pie filling. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 8-10 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the glaze ingredients. Drizzle over rolls. Yield: 3 dozen.
Originally published as Bright Butter Pastries in Country Woman Christmas Annual 2004, p23

Nutritional Facts

1 each: 155 calories, 8g fat (4g saturated fat), 30mg cholesterol, 84mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/3 cup sugar
  • 2 eggs
  • 1/8 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup cold butter
  • FILLING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • apple and cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons evaporated milk
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 15 minutes.
  2. Turn dough onto a lightly floured surface. Roll into an 18-in. x 15-in. rectangle. Cut 1/3 cup butter into small pieces. Dot dough with butter to within 1 in. of edges. Fold lengthwise into thirds, then widthwise into thirds, forming a 6-in. x 5-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Repeat the rolling, dotting with butter, folding and chilling two times.
  3. Turn onto a lightly floured surface; divide dough in half. For fans, combine the brown sugar, walnuts and cinnamon; set aside. Roll one portion of dough into an 18-in. x 10-in. rectangle. Cut into eighteen 5-in. x 2-in. rectangles. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet; curve ends down to form crescent shape. With scissors, cut from outside edge to two-thirds of the way down toward opposite side at 1-in. intervals. Cover and let rise until doubled, about 1 hour.
  4. For S-shaped rolls, divide other portion of dough into 18 pieces. Shape each piece into a 10-in. rope. Shape rope into an S-shape, then coil ends until they touch the center. Place 2 in. apart on greased baking sheet. Fill coil ends with 1-2 teaspoons pie filling. Cover and let rise until doubled, about 1 hour.
  5. Bake at 375° for 8-10 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the glaze ingredients. Drizzle over rolls. Yield: 3 dozen.
Originally published as Bright Butter Pastries in Country Woman Christmas Annual 2004, p23

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ellamiller User ID: 1552860 149026
Reviewed Jan. 16, 2009

"most delicious pastry, yum!"

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