Strawberry Rhubarb Spread Filled Pastry

These pastries are great!  You can fill them with any kind of fruit preserve, jam, jelly, or fruit spread.  I chose to use House of Webster Strawberry Rhubarb Fruit Spread because it is one of my favorite products, but any flavor would work great.  This is a pastry so it isn't as rich and sweet as a dessert.  This would be a great compliment to coffee on a Saturday morning.  This recipe isn't quick, but eating them warm right out of the oven will make up for the prep and bake time!  

Ingredients

• 4 1/2 cups all-purpose flour, sifted
• 3/4 cup cake flour, sifted
• 2 1/4 tsp instant dry yeast
• 1/2 tsp salt
• 4 tbsp white sugar
• 2 cups milk, lukewarm
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• orange zest from one orange
• 1 cup House of Webster Strawberry Rhubarb Spread (or your favorite)
• 1/4 cup butter
• 1 egg for egg wash
• powdered sugar

 Instructions

 1) Combine all dry ingredients (flour, cake flour, instant dry yeast, sugar, and salt).  Add the lukewarm milk, eggs, vanilla extract, vegetable oil and orange zest.  I used a mixer with a dough hook, but you can also knead it by hand if you are feeling like a workout.  Mix or knead until smooth.  Don't be scared to add flour while mixing or kneading.  I probably added a cup or so while I was mixing so that it would thicken up a bit.  The dough needs to be a bit sticky, but not too gooey. Place the dough in an oiled bowl and lit it rest in a warm place.

2)  I covered with plastic wrap to help it get warm and rise.  Let the dough rest for about an hour.  Once it's about double in size it's ready.

3) Knead the dough down and roll it out onto a floured surface into a big rectangle.  It should be about 1/2 inch thick.  I made my a bit too thick which caused me to have HUGE rolls once they are baked.  It would be better to make them too thin than too thick.  Using a pizza cutter or knife cut the dough into 2 3/4 X 2 3/4 inch squares. 

4) Place a healthy spoonful of the fruit spread (or whatever you are using) onto each square and carefully fold the square in half.  Pinch around the outside of the dough to form a little pouch.

5) Once all rolls are made, place them into a buttered square baking dish. Brush butter on the sides of the rolls so they don't stick together.

6) Preheat oven to 350 degrees.

7) Brush the rolls with egg wash and let them rest for an additional 20 minutes.  They will rise a bit more.

8) Bake them for 25-30 minutes until they are a nice, golden brown.  Here you can see how large mine came out.  They will rise quite a bit in the oven.  I should've made them about half as large as I did.

9) Sprinkle with powdered sugar and serve!

They are great shortly after you pull them out of the oven.  Just be careful because the contents will be HOT! 

Here's the recipe...

Ingredients

• 4 1/2 cups all-purpose flour, sifted
• 3/4 cup cake flour, sifted
• 2 1/4 tsp instant dry yeast
• 1/2 tsp salt
• 4 tbsp white sugar
• 2 cups milk, lukewarm
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• orange zest from one orange
• 1 cup House of Webster Strawberry Rhubarb Spread (or your favorite)
• 1/4 cup butter
• 1 egg for egg wash
• powdered sugar

 Instructions

 1) Combine all dry ingredients (flour, cake flour, instant dry yeast, sugar, and salt).  Add the lukewarm milk, eggs, vanilla extract, vegetable oil and orange zest.  I used a mixer with a dough hook, but you can also knead it by hand if you are feeling like a workout.  Mix or knead until smooth.  Don't be scared to add flour while mixing or kneading.  I probably added a cup or so while I was mixing so that it would thicken up a bit.  The dough needs to be a bit sticky, but not too gooey. Place the dough in an oiled bowl and lit it rest in a warm place.

 2)  I covered with plastic wrap to help it get warm and rise.  Let the dough rest for about an hour.  Once it's about double in size it's ready.

 3) Knead the dough down and roll it out onto a floured surface into a big rectangle.  It should be about 1/2 inch thick.  I made my a bit too thick which caused me to have HUGE rolls once they are baked.  It would be better to make them too thin than too thick.  Using a pizza cutter or knife cut the dough into 2 3/4 X 2 3/4 inch squares.

 4) Place a healthy spoonful of the fruit spread (or whatever you are using) onto each square and carefully fold the square in half.  Pinch around the outside of the dough to form a little pouch.

 5) Once all rolls are made, place them into a buttered square baking dish. Brush butter on the sides of the rolls so they don't stick together.

6) Preheat oven to 350 degrees.

7) Brush the rolls with egg wash and let them rest for an additional 20 minutes.  They will rise a bit more.

8) Bake them for 25-30 minutes until they are a nice, golden brown.  Here you can see how large mine came out.  They will rise quite a bit in the oven.  I should've made them about half as large as I did.

9) Sprinkle with powdered sugar and serve!