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Bright Butter Pastries

 Bright Butter Pastries
I like to make these pretty pastries for the holidays. They take some time but are worth every buttery bite!
36 ServingsPrep: 35 min. + chilling Bake: 10 min.


  • 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
  • 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 McCormick® Pure Vanilla Extract


  • 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

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Bright Butter Pastries (continued)

Directions (continued)

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