"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pastry Wreath Recipe

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This recipe for Pastry Wreath, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
11/2 c butter, softened
1/4 c flour
3/4 c milk
1/3 c sugar
1 tsp salt
1/2 c warm water (105-115f)
2 pkg active dry yeast
1 egg
33/4 c flour
Filling;
1 can (8oz) almond paste
3/4 c zwieback, crushed
1/2 c butter, melted
1 egg
1/2 tsp almond extract
Frosting;
2 c powdered sugar
3 to 4 tbsp milk
Candied red cherries
Angelica bits

Directions:
Directions:
1. In bowl, with wooden spoon beat butter and 1/4 c flour until smooth. Spread on waxed paper (on wet surface) to 12 by 8 inch rectangle. Refrigerate on cookie sheet. Heat milk slightly. Add sugar and salt; stir to dissolve. Cool to lukewarm. 2. Check temperature of water with thermometer. Pour into large bowl; sprinkle with yeast; stir to dissolve. Stir in milk mixture, egg and 3 cups flour; beat with wooden spoon until smooth. Mix in rest of flour with hand until dough leaves side of bowl. 3. Refrigerate, covered, 1/2 hour. Turn out onto lightly floured pastry cloth; with covered rolling pin, roll into 16 by 12 inch rectangle. Place chilled butter mixture on half of dough; remove paper. Fold other half of dough over butter; pinch the edges to seal. 4. With fold at Right, roll out from center to a 16 by 8 inch rectangle. From short side, fold dough into thirds, making three layers; seal edges; chill 1 hour. Repeat rolling and folding (if butter breaks through, brush with flour); seal edges; chill 1/2 hour. 5. Roll; fold again; seal edges; chill, wrapped in foil, 3 hours or overnight. Roll half of dough into a 22 by 8 inch strip. (Chill other half). Cut into thirds lengthwise. Mix filling ingredients. Fill center of each strip with 1/3 cup; close edges over filling. Braid. 6. Form wreath, 6 inches across in center, on brown paper on cookie sheet; seal ends. Let rise in warm place 1 hour- until doubled. Preheat oven to 375. Bake 1/2 hour. Cool slightly on rack. Mix powdered sugar and milk; spread half over pastry. Decorate with candied cherries and Angelica bits

Personal Notes:
Personal Notes:
This is our Christmas Morning pastry.

 

 

 

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