DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup sour cream
1/3 cup butter or margarine, cut up
1/3 cup water
1 egg
FILLING
1 egg, lightly beaten
1/2 cup almond paste (approximately 4 ounces)
TOPPING
Powdered sugar
1/3 cup fruit preserves (raspberry, apricot or strawberry)
Servings: 16
1. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, butter and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Roll dough to 16-inch square; cut into sixteen 4-inch squares. Place squares 3/4 inch apart on 2 greased large baking sheets. Using knife, cut 1 1/2-inch slits from each corner toward center of each square. Fold alternate points to center, pressing firmly to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. To make filling: In small bowl, gradually add egg to almond paste, using fork to blend until smooth. Make indentation with thumb in center of each pastry; spoon 1 rounded measuring teaspoonful of filling into each indention.
4. Bake at 375ºF for 12 to 15 minutes or until light golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. Lightly sift powdered sugar over tops; spoon 1/2 teaspoon preserves over center of each star.
Yield: 16 stars
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup sour cream
1/3 cup butter or margarine, cut up
1/3 cup water
1 egg
FILLING
1 egg, lightly beaten
1/2 cup almond paste (approximately 4 ounces)
TOPPING
Powdered sugar
1/3 cup fruit preserves (raspberry, apricot or strawberry)
Servings: 16
1. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, butter and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Roll dough to 16-inch square; cut into sixteen 4-inch squares. Place squares 3/4 inch apart on 2 greased large baking sheets. Using knife, cut 1 1/2-inch slits from each corner toward center of each square. Fold alternate points to center, pressing firmly to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. To make filling: In small bowl, gradually add egg to almond paste, using fork to blend until smooth. Make indentation with thumb in center of each pastry; spoon 1 rounded measuring teaspoonful of filling into each indention.
4. Bake at 375ºF for 12 to 15 minutes or until light golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. Lightly sift powdered sugar over tops; spoon 1/2 teaspoon preserves over center of each star.
Yield: 16 stars
