Candied Orange-Filled Pastries
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup almond paste
- 2 Tbsp butter, softened
- 3 Tbsp chopped candied orange peel
- 1 large egg
- 2 Tbsp all-purpose flour
- 1/2 cup confectioners' sugar
- 1 to Tbsp water
- 2 to 3 Tbsp chopped candied orange peel
To prepare the pastries, in a medium bowl, mix together the flour and salt.
In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy. Beat in the egg. Reduce the mixer speed to low and gradually beat in the flour mixture until a dough forms.
Shape the dough into a flat square, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
Meanwhile, prepare the filling. In a small bowl, mix together the almond paste and butter. Stir in the orange peel, egg and flour.
Preheat the oven to 425° F. Grease 2 baking sheets.
On a lightly floured surface, roll dough into a 15-inch square, then cut into thirty-six 2 1/2-inch squares. Spoon about 1 tsp of filling onto each square. Roll up; pinch seams and edges to seal.
Place pastries, seam-side down, on the prepared baking sheets, spacing 2 inches apar Tbsp Bake until firm, 10 to 12 minutes. Transfer the baking sheets to a wire rack to cool.
To prepare topping, in a small bowl, stir together confectioners' sugar and water until smooth. Drizzle over pastries. Sprinkle with the orange peel.Servings: 3 dozen
Source: Great American Home Baking
Submitted by: Recipe Group Member
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