Preparation:
Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing.
Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar.
Brush the of the square with egg wash. Cut a slit from each corner
almost into the center, stopping just short of the center. Fold every
other tip into the center, overlapping them, and press firmly. Place
on a baking sheet lined with parchment paper. Proof, covered, about
1/2 hour. Press the center down with your finger where the tips
overlap and fill with 1/2 rounded teaspoon jam or filling.
Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or
until nicely colored.
Envelopes: Spread square with remonce. Sprinkle with finely chopped
chocolate mixed with sugar. Turn the square so that a point is at the
top. Put and elongated mound of about 2 tablespoons of cheese filling
from top to bottom. Egg wash the side corners. Fold one corner over
the filling and press firmly. Fold the other end over the top and
press very firmly to seal. Place on lined baking sheet and proof,
covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar
and chopped chocolate. Bake about 20 minutes, or until nicely browned.
(Or spread with lemon curd and then cheese filling and garnish before
baking with toasted sliced almonds.)
Cheese pockets: Spread the square with remonce. Place a rounded
tablespoon of cheese filling in the middle of the square. Brush the
corners with egg wash. Fold two opposite sides up and press firmly, as
in the envelopes above. Bring the bottom corner up and press firmly
over the fold. Lastly, bring the top corner up and across the fold and
pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the
top with streusel. Bake about 25 minutes, until nicely browned.
Turnovers: Spread with remonce. Place a big dollop of chunky homemade
applesauce or pear sauce on one side of the square. Egg wash the edges
and fold over into a triangle. Press around the edge with a fork to
seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or
pearl sugar.
BAKERS' DOZ |
