Orangeasy Pastries Food

ORANGE CREAMSICLE PATTIES RECIPE

Steps:

• Gather the ingredients.
• Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.
• Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
• Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh-smooth but not sticky, and fairly stiff.
• If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
• Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.
• Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
• Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
• Wrap it well in cling wrap and twist the ends so that it stays in place.
• One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
• Refrigerate the candy for an hour, until it is very firm.
• Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.
• Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.
• Cover a baking sheet with waxed paper or parchment paper.
• Use a fork or dipping tools to dip a patty completely into the melted coating.
• Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
• Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.
• Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they're firm again.
• Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
• These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.

ORANGE PASTRY MINCE PIES

Steps:

• Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
• Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
• Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
• Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.

ORANGEASY PASTRIES

Steps:

• Heat oven to 375°F. In small bowl, combine cream cheese, orange marmalade, pecans and sugar mix well. Separate dough into 8 rectangles firmly press perforations to seal. Spread orange filling on half of each rectangle to within 1/4 inch of edges. To make each pastry, bring unfilled half of dough over filling pinch edges to seal. Place on ungreased cookie sheet. Brush with beaten egg white sprinkle with almonds.Bake at 375°F. for 13 to 18 minutes or until golden brown. Cool. In small bowl, blend all glaze ingredients, adding enough orange juice for desired drizzling consistency drizzle over rolls.Nutrition Per Serving (1 roll): Calories 390 Protein 6g Carbohydrate 47g Fat 21g Sodium 520mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.