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1
Preheat oven to 350 degrees F.
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2
On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed.
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3
Brush off any excess flour.
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4
Square off the edges with a pizza cutter.
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5
Cut the rectangle into 10 (5 inch) squares.
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6
Spread each with remonce and/or the filling.
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7
Form the pastries.
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Place on a sheet tray lined with parchment paper.
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9
Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation.
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10
Brush lightly with egg wash and sprinkle with sugar or topping.
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11
Bake about 20 minutes or until golden brown.
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12
Cool on a rack.
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13
While still warm, brush lightly with warm apricot glaze or drizzle with icing.
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14
Pinwheels: Spread with remonce.
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15
Sprinkle on some extra cinnamon sugar.
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16
Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center.
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17
Fold every other tip into the center, overlapping them, and press firmly.
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Place on a baking sheet lined with parchment paper.
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Proof, covered, about 1/2 hour.
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20
Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
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21
Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored.
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22
Envelopes: Spread square with remonce.
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23
Sprinkle with finely chopped chocolate mixed with sugar.
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24
Turn the square so that a point is at the top.
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25
Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom.
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26
Egg wash the side corners.
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Fold one corner over the filling and press firmly.
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28
Fold the other end over the top and press very firmly to seal.
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29
Place on lined baking sheet and proof, covered, about 1/2 hour.
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30
Brush with egg wash and sprinkle with sugar and chopped chocolate.
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31
Bake about 20 minutes, or until nicely browned.
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32
(Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.)
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Cheese pockets: Spread the square with remonce.
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34
Place a rounded tablespoon of cheese filling in the middle of the square.
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35
Brush the corners with egg wash.
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36
Fold two opposite sides up and press firmly, as in the envelopes above.
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37
Bring the bottom corner up and press firmly over the fold.
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Lastly, bring the top corner up and across the fold and pinch it to seal.
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39
Proof, covered, as above.
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40
Egg wash and sprinkle the top with streusel.
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41
Bake about 25 minutes, until nicely browned.
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42
Turnovers: Spread with remonce.
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43
Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square.
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44
Egg wash the edges and fold over into a triangle.
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45
Press around the edge with a fork to seal.
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46
Proof, etc.
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47
Before baking, egg wash and sprinkle with coarse or pearl sugar.
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48
Whisk together the flour and sugar.
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49
Drizzle in the melted butter as you mix with your fingertips or a rubber spatula.
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50
Blend the sugar with the softened cream cheese until thoroughly combined.
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51
Don't overbeat or aerate.
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52
Mix in the yolk.
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53
Chill until firm.
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54
Mix to combine.
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55
You can use any spice or combination of spices.
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56
Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves.
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57
Just before boiling, remove from heat.
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58
Dilute with a little more water if necessary until it is thin enough to brush evenly.
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59
Apply immediately with a soft, flat pastry brush.
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60
Whisk a very small amount of milk into the sugar until all the lumps are gone.
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61
Continue to add milk, a few drops at a time, until it ribbons off the whisk.
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62
Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
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63
Remonce: 4 tablespoons (1/2 stick) butter, softened 1/2 cup sugar 1/4 to 1/2 teaspoon cinnamon (optional)
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64
Cream the butter, sugar (and cinnamon, if added).
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65
Keep refrigerated.
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66
Let soften at room temperature to spreadable consistency before using.
