Nut Blossoms

[Guest guest]

* Exported from MasterCook *

 

Nut Blossoms

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

1 / 4 cup sugar

1 envelope Fleischmann's RapidRise Yeast -- (1/4 ounce or 2 1/4

tsp)

1 / 2 teaspoon salt

1 / 2 cup milk

1 large egg

1 cup butter

Powdered Sugar for dusting

--Pecan Filling--

1 cup firmly packed dark brown sugar

1 cup finely chopped pecans or other nuts

1 teaspoon vanilla extract

1 egg white

 

In large bowl, combine 1/2 cup flour, sugar, undissolved yeast, and salt. Heat

milk until very warm (120 to 130 F). Gradually add to dry ingredients and beat 2

minutes at medium speed of electric mixer. Add egg and another 1/2 cup of flour,

beat 2 minutes at high speed. Stir in enough remaining flour to make a soft

dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10

minutes. Cover tightly with plastic wrap and refrigerate 30 minutes.

 

Meanwhile, divide butter into 2 (1/2 cup) portions. Place each portion between 2

sheets of waxed paper. With rolling pin, flatten each to 4 x 8-inch rectangle.

Refrigerate.

 

Roll dough on a lightly floured surface to 12 x 8-inch rectangle. Place one

portion of butter at the center, leaving 4 " of rolled-out dough on the left and

4 " on the right side of the butter. Fold first third (4 " ) of dough over butter.

Place other portion of butter on top and fold last third of dough over butter.

Place in a plastic bag and refrigerate for 30 minutes. Again roll dough to a 12

x 8 " rectangle and fold into thirds, just as before, but without adding more

butter. Refrigerate. Repeat this rolling -folding process one more time.

 

Roll dough on lightly floured surface to 18 x 9-inch rectangle. Cut into 18 (3 x

3-inch) squares. Spoon out 2 teaspoons of Pecan Filling over center of each

square. Place each square in lightly greased muffin pans.

http://www.bakingshop.com/sugarcraft/cakepansspecial.htm Cover; let rise in

warm, draft-free place until doubled in size, about 45 minutes.

 

Preheat oven to 350 F. Bake for 20 to 25 minutes or until done. Let cool 10

minutes in pans. Remove from pans and cool. Sprinkle with powdered sugar.

 

Pecan Filling: In medium bowl, combine 1 cup firmly packed dark brown sugar; 1

cup finely chopped pecans; 1 teaspoon vanilla extract; and 1 egg white. Stir

well.

 

Source:

" PastryWiz.com "

Yield:

" 18 Rolls "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2631 Calories; 191g Fat (65.1% calories

from fat); 37g Protein; 193g Carbohydrate; 7g Dietary Fiber; 684mg Cholesterol;

1989mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 37 Fat.

 

NOTES : see the picture at http://www.pastrywiz.com/dailyrecipes/recipes/534.htm

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0