Windsor Pastries

Delicious crescent-shaped pastries, filled with a sweet almond paste, Windsor Pastries taste fabulous. Although they take some time to make the end result is well worth the effort!

12

1 oz. plus

2 teaspoons butter, melted

2 oz. fresh yeast

½ teaspoon sugar

2 tablespoons lukewarm water

8 oz. flour

1 teaspoon salt

5 fl. oz. lukewarm milk

4 oz. Shortcrust Pastry II

6 oz. ground almonds

4 oz. icing sugar

1 egg, lightly beaten

2 oz. currants

1 egg yolk, lightly beaten

Using the 2 teaspoons of butter, grease two large baking sheets and set aside.

Crumble the yeast into a small bowl and mash in the sugar with a fork. Add the water and cream the water and yeast together to form a smooth paste. Set the bowl aside in a warm draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.

Sift the flour and salt into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast, the remaining melted butter and the milk. Using your fingers or a spatula, gradually draw the flour mixture into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.

Turn the dough out on to a lightly floured board or marble slab and knead it for 10 minutes, reflouring the surface if the dough becomes sticky. The dough should be clastic and smooth.

Rinse, thoroughly dry and lightly grease the mixing bowl. Shape the dough into a ball and return it to the bowl. Cover the bowl with a clean damp cloth and set it aside in a warm, draught-free place for 1 to 1 hours or until the dough has risen and almost doubled in bulk.

Meanwhile, make the filling. Place the almonds, sugar and egg in a medium-sized mixing bowl. Using a fork, beat the mixture together until it is stiff and smooth. Stir in the currants. Set aside.

Turn the risen dough out of the bowl on to a floured surface and knead it for about 5 minutes. Roll the dough into a large rectangle.

Roll out the shortcrust pastry dough into a rectangle half the size of the yeast dough rectangle. Place the pastry dough over one half of the yeast dough and fold the yeast dough over to enclose the pastry dough.

Roll the dough out, away from you, into a rectangle. Fold the rectangle in three. Turn so that the open end is facing you and roll out again. Repeat this process twice more. vmtwM .v : !-inch

Preheat the oven to hot 425 F (Gas Mark 7, 220°C).

Roll out the dough to a large rectangle approximately fj-inch thick. Cut the dough into 12 triangles. Place a teaspoon of the almond filling in the middle of each triangle and spread the mixture to within . roll style and shape the rolls into crescents.

Place the pastries, well spaced apart, on to the baking sheets and brush with the beaten egg. Place the baking sheets in the oven and bake for 6 to 10 minutes or until the pastries have risen and are golden.

Windsor Soup, made with beef, lamb, vegetables and Madeira, is a traditional British recipe.

Remove the baking sheets from the oven and allow the crescents to cool for 5 minutes before transferring them to a wire rack to cool completely before serving.

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