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Strawberry Pastries

 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.
Nutritional 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.