Category: Pastries

Pastry Recipes

Apple Slices

Another recipe from the kitchen of Debi Fasig. Debi brings some of the most delectable treats into work. This one, like the others, was simply scrumptious. Thanks Debi and keep’em coming.

2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 beaten egg yolks
4 cups slices apples
3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
1 slightly beaten egg white

Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press half over bottom of 10×15” pan. Combine apples, remaining sugar, flour, and cinnamon. Arrange over bottom crust. Crumble remaining dough over apples. Brush egg white over all. Bake 40 minutes at 350 degrees. Frost with powdered sugar glaze.

Breakfast Cakes Pastries Recipes with Pictures

Rhubarb Muffins

This is Aunt Marcia’s recipe. I don’t really like muffins but these were very good!

Rhubarb Muffins

1 1/4 C. brown sugar
1 C. buttermilk
1 egg
2 tsp. vanilla
1/2 C. oil
1 1/2 C. diced rhubarb
1 1/2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 C. chopped walnuts

TOPPING
1 T. melted butter
1 tsp. cinnamon
1/2 C. sugar

In large bowl combine brown sugar, oil, egg, vanilla and buttermilk; mix well.
Stir in rhubarb and nuts.
Add flour, salt, soda and baking powder. Stir until moistened.
Spoon into muffin pans.
Combine topping ingredients and sprinkle over top of muffins, pressing down lightly.
Bake at 350º for 20 – 25 minutes.

Tags Muffin

Breakfast Cookbook Pastries

Apricot Crescents

Sounds strange but good.

1 C. butter (no substitutes)
2 C. flour
1 egg yolk
1/2 C. sour cream
1/2 C. apricot preserves
1/2 C. flaked coconut
1/4 C. pecans, finely chopped

Cut butter into flour, coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours. Divide dough into fourths. On a sugared surface, roll each into 10″ circle. Turn dough over to sugar top. Combine preserves, coconut and pecans. Spread over circle. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at wide end. Sprinkle with sugar. Place points down 1″ apart on ungreased sheet. Bake at 350° for 15 to 17 minutes, until lightly brown. Immediately remove to wire racks to cool.

Makes 48.

Cookbook Desserts Pastries

Apricot Pecan Tassies

1 C. flour
1/2 C. butter or margarine, cut into pats
6 T. reduced-fat cream cheese
3/4 C. light brown sugar, packed
1 egg, slightly beaten
1 T. butter or margarine, softened
1/2 tsp. vanilla
1/4 tsp. salt
2/3 C. dried apricots, finely chopped
1/3 C. pecans, chopped

Preheat oven to 325º. Combine flour, 1/2 cup butter and cream cheese in a blender container or food processor. Process until the mixture forms a ball. Chill, wrapped in plastic wrap, for 15 minutes. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth. Stir in the apricots and pecans. Shape the dough into twenty-four 1″ balls. Press the balls over the bottoms and up the sides of 24 greased miniature muffin cups. Spoon the apricot mixture into the prepared muffin cups. Bake for 25 minutes, or until the filling is set. Cool in the muffin cups on a wire rack.