| Freezer Fruit Pastry
5 1/2-6 1/2 cups of unsifted flour
3/4 cup of sugar
1 teaspoon of salt
3 packages of yeast
1/2 cup of shortening
1 cup of warm water (120-130º)
3 eggs, room temperature
FILLING (Apricot is excellent):
2 1/4 cups of dried fruit (11 oz. pkg.)
1 1/2 cups of water
1 1/2 cups of packed brown sugar |
|
Boil fruit and water about 20 minutes. Press through sieve. Stir in brown sugar and cool.
Crumb Topping:
1/2 cup of unsifted flour
3 tablespoons of sugar
3/4 teaspoon of ground cinnamon
3 tablespoons of margarine or butter
Mix until crumbly. In a large bowl mix 5 cups flour, sugar and yeast. Add shortening. Gradually add warm water and beat 2 minutes at medium speed. Add eggs and 1/4 cup flour; beat at high speed for 2 minutes. Add flour until it can be kneaded. Knead 5 minutes. Divide dough into 3 parts. Roll out into 12 x 6 inch rectangle. Spread filling in center, slash sides so you can fold over sides to appear braided. Sprinkle crumb topping, place on greased cookie sheet, cover with plastic. Can freeze for 4 weeks. Remove from freezer, unwrap and place on ungreased sheet. Place in warm place, will take 2 hours to thaw and 1 1/4 hours to rise until double. Bake at 375ºF. for 20-25 minutes. Back to Pastry Home Page |
