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Fruit Spice Pastries
A Rich, Fruit-Filled Pastry, Great for Holidays! |
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1/4 cup butter
1/2 cup brown sugar
1 cup zante currants, soaked (or, 1 package SunMaid baking raisins)
1 cup mixed candied citrus peel (orange, lemon, and grapefruit)**
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
milk or egg whites
granulated sugar
1 package Pepperidge Farm pastry sheets
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(Recipe adapted from Britain's Eccles cakes, but with more citrus and spice.)
Making and baking these pastries is fairly quick and easy, but total time depends on availability of all the ingredients. Allow extra time if you wish to make your own candied peel (recommended). You may wish to make a batch ahead of time to have on hand for other baking recipes.
Pre-heat oven to 425 degrees F.
Melt the butter in a saucepan, then stir in the currants, peel, sugar and spice and mix thoroughly. (Alternately, butter and sugar can be melted together in a glass bowl in a microwave oven; add additional ingredients afterwards.)
Unroll the pastry sheets and divide into 4 equal squares apiece. Roll them a little flatter and larger, then place a few spoonfuls of filling in the center. Dampen the edges of the pastry and draw the corners to the center, sealing well together.
Turn the pastries over and roll gently with a rolling pin, flattening them until the shadow of the filling starts to show. Brush with milk or egg white and sprinkle with sugar. Make 3-4 diagonal cuts across the top of each.
Place on dampened baking sheets and bake for 15 minutes until light golden brown.
Pastries will stay good for several days and actually seem better after a day in the refrigerator. Pastries are best eaten when slightly warm.
Optional variations: chopped dried apples and pears can also be added to the citrus peel mix. Currants or raisins can be soaked in rum. 1 tsp ginger can also be added if desired.
Store-bought candied peel may be used, but IMO, homemade candied peel is much better. The grapefruit peel adds a nice subtle flavor. To make homemade candied peel:
Remove peel from 3-4 oranges, 1 large grapefruit, and 3-4 lemons.
Stack several slices of peel at a time, and cut slices lengthwise into slivers about 1/3-1/4 inch wide. Cut the slivers into pieces about the size of raisins. Drop peel into boiling water to cover generously, and let boil about 1 minute. Drain. Repeat boiling step. (This will remove the bitterness from the peel.)
Combine 1 cup of orange juice (may be used from squeezed oranges) with 1 cup water in a 3- to 4-quart pan. Add peel and 1/2 cup sugar.
Boil on high heat, uncovered, until liquid has almost evaporated (to check, pull pan off the heat and let bubbles subside) and peel looks translucent and slightly darker in color, about 25-30 minutes. Watch carefully to avoid scorching.
With the pan off the heat (to avoid igniting fumes), add some orange-flavor liqueur or juice to keep the peel from clumping.
Use, or cover airtight and refrigerate up to 1 month. (Can be frozen for several months.)
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Preparation Time: 1-3 hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Alleycat
Ohio
United States |
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| This recipe has been viewed 3361 times. |
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