Fruit-Filled Pastries

Fruit-Filled Pastries

A rich sour cream dough encases apricots and pecans in these breakfast or brunch pastries. Make them ahead and freeze them, if desired.

Recipe from Better Homes and Gardens
SERVINGS
48
PREP TIME
40 mins

Fruit-Filled Pastries

A rich sour cream dough encases apricots and pecans in these breakfast or brunch pastries. Make them ahead and freeze them, if desired.

Ingredients
  • 1   package active dry yeast
  • 1 1/2  teaspoons granulated sugar
  • 1/4  cup warm milk (105F to 115F)
  • 1   cup butter
  • 2   cups all-purpose flour
  • 1/2  cup dairy sour cream
  • 3   egg yolks
  • 2/3  cup apricot or apple spreadable fruit
  • 1/2  cup finely chopped pecans
  • 1   teaspoon water
  •  Coarse sugar (optional)
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Directions
1. 
In a small bowl, dissolve the yeast and granulated sugar in the warm milk. In a large bowl, using a pastry blender, cut butter into flour until crumbly; stir in yeast mixture, sour cream, and 2 of the egg yolks. With floured hands, knead until combined. Divide mixture in half.
2. 
On a floured surface, roll each half of the dough into a 12-inch square. Fold each square in thirds; wrap in plastic wrap. Chill in the refrigerator at least 8 hours or up to 24 hours.
3. 
For filling, in a small bowl, stir together spreadable fruit and pecans; set aside.
4. 
On a floured surface, roll each dough portion into a 15x10-inch rectangle. Cut the dough into 2-1/2-inch squares (48 total). Place a slightly rounded 1/2 teaspoon of the filling in the center of each square. Fold each square in half diagonally to form a triangle. Seal edges with tines of a fork. Transfer to ungreased baking sheets.
5. 
In a small bowl, combine remaining egg yolk and the water; brush over tops of pastries. If desired, sprinkle with coarse sugar. Bake in a 350F oven about 15 minutes or until golden. Transfer to wire racks. Serve warm, or cool to room temperature. Makes 48 pastries.

Make Ahead Tip

  • Prepare Fruit-Filled Pastries as directed. Cool completely. Place pastries in a single layer in freezer containers; freeze up to 1 month. To serve, place frozen pastries on an ungreased baking sheet. Bake in a 350F oven about 10 minutes or until warm. Serve immediately, or cool to room temperature.

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