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Junk Pastry Recipe
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||4 Cup (64 tbs)|
|Fruit marmalade/Preserves||1 Cup (16 tbs) (For Filling)|
|Egg yolks||2 (Extra, For Garnish)|
|Sugar||1 Tablespoon (For Garnish)|
|Chopped almonds||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3819 Calories from Fat 817
% Daily Value*
Total Fat 92 g141.2%
Saturated Fat 42.6 g212.9%
Trans Fat 0 g
Cholesterol 892 mg
Sodium 1291 mg53.8%
Total Carbohydrates 684 g228%
Dietary Fiber 22.5 g90.1%
Sugars 271.5 g
Protein 81 g162.1%
Vitamin A 55.9% Vitamin C 25.7%
Calcium 63% Iron 159.5%
*Based on a 2000 Calorie diet
Let this sit for 10 minutes.
Sift the flour.
Mix the yeast with the flour, the remainder of the sugar and milk, the egg yolks, and salt.
Work this mixture until the dough is smooth and elastic and does not stick to your hands.
Cover the well-worked dough and set it aside to rise for at least 15 minutes.
On a floured board roll out the dough to 1/2 inch thick.
Dot it with 4 teaspoons of the butter and fold the dough together.
Roll out the dough again, repeating this process until all the butter has been used.
Let the dough rest for about 10 minutes.
Roll out the dough for the final time to 1/2 inch thick.
Cut it into 4-inch squares.
Place the marmalade or preserves in the center of each square and form the dough into horn- or pocket-shaped pieces.
Place the pieces on a greased baking sheet.
Coat the unbaked pastries with beaten egg yolks; sprinkle with sugar and almonds.
Bake them at 400°F for 20 minutes.