Lildov’s Filled Sweet Pastries

 

Ingredients:

Filling:

 

 

6

Tbl

Cornstarch

2-1/2

Cup

Milk

½

Cup

Sugar

 

 

Zest Of 1 Lemon, Grated

2

Tbl

Candied Fruit Peel, Chopped

½

Cup

Chocolate Chips

 

 

 

Pastry:

 

 

2

Cup

All-Purpose Flour

1

Cup

Ground Almonds (Can Be Bought Preground Or Ground In A Food Processor)

1/3

Cup

Confectioners Sugar

1/8

Tsp

Salt

¾

Cup

Butter

2

 

Large Eggs, Lightly Beaten

1

 

Egg White, beaten

1

Tsp

Cognac Or Rum (Rum Extract May Be Substituted)

1

Tbl

Milk

 

 

 

6

 

Candied Red Cherries, Cut In Half

Directions:

Filling: Dissolve the cornstarch in ½ cup of the milk. Place in a medium saucepan with the remaining milk, sugar and the lemon zest. Cool over low heat, stirring constantly to make sure it doesn’t boil or burn on bottom, until the mixture is thick and smooth. When its thick, turn the mixture into a bowl and let cool. Stir in the candied fruit and chill in the refrigerator for 1 hour, before adding the chocolate chips and allowing to chill for an additional ½ hour.

Dough: Sift together the flour, confectioners sugar and salt, add the ground almonds and mix well. Cut in the butter, then add the beaten egg yolks, the cognac and milk. Knead the dough until smooth, about 10 minutes. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375ºF. Grease a baking sheet.

On a lightly floured surface, roll out the dough to a thickness of 1/8”. Cut out 12 circles, 4” in diameter and another 12 Circles, 2” in diameter. Place a heaping tablespoon of filling in the center of each of the larger circles, leaving a ¾” border all around. Brush the edges of the dough circles with the beaten egg white and place a smaller circle on top pinching with your fingers to seal. Place on the prepared baking sheet, smaller circle on the bottom. Place a candied cherry half on the top of pastry, and bake for 15 minutes or until golden brown. Allow to cool before serving.

 

Yields

12 pastries

 

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