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Drinks and Coctails Recipes

  Added: May 13, 2011  •  Visited (456)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Filled Pastries
(Wieninleiv At)
What You Need:
  • 1 oz yeast
  • 6 oz butter or margarine
  • ¼ pint milk
  • Filling (see below)
  • A pinch of salt
  • Egg to glaze
  • 1 pound plain bread flour
  • Glace icing
  • 2 eggs
  • Roasted, flaked, or chopped almonds
  • 1 oz sugar

  • How To Cook:
    1. Break down the yeast with a little tepid milk.

    2. Add the salt to the flour and make a well in the center.

    3. Beat the eggs and put them with the yeast and sugar into the center of the flour.

    4. Gradually mix in the flour and beat the dough well, and then leave in a warm place for 15 minutes, covered with a cloth.

    5. Roll out the dough fairly thinly on a floured board and place the butter or margarine in the center.

    6. Fold the dough over the butter and give two "turns," as for puff pastry.

    7. Allow to stand for 10-15 minutes, and then give two further turns, followed by another rest in a cool place.

    8. Roll out the pastry ¼ inch thick and cut it into triangles, with bases measuring about 6½ inches.

    9. Roll a little of the filling into a sausage shape and place it near the base of one of the triangles.

    10. Commencing with the base of the triangle, roll it up, bend it round to form a crescent, and place on a greased baking sheet.

    11. Prove the crescents in a warm place for 20 minutes.

    12. Brush them with egg, and bake in a hot oven (450°F) for 15-20 minutes, until golden-brown.

    13. Whilst they are still hot, brush them over with glace icing and sprinkle with the nuts.

    14. Alternatively, the mixture may be made into twists and rings and when baked coated with the glace icing and nuts.

    1. Marzipan is often used for the filling, and is very good if flavored with orange essence or mixed with a little grated orange rind and orange juice.

    2. A popular alternative is made by stewing cranberries with sugar to make thick syrup; the pulp is enclosed in small rounds or squares of pastry.

    3. Other variations in fillings for these pastries will suggest themselves to cooks in this country, for instance, jam, or confectioner's custard or stewed fruit.

    This recipe is also available in:
    Cuisine » Europe » Finland
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Main Ingredient » Fruits » Orange


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