Best Orange Blossom Almond Pastries Recipes

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

ORANGE BLOSSOM ALMOND PASTRIES

Steps:

• For Pastry:.
• Combine flour and salt in large bowl. Add butter and rub with figertips until mixture resembles coarse meal. Add enough ice water by tablespoonfuls just to bind dough, tossing mixture with fork. Divide dough into 2 pieces. Lightly dust dough with flour and flatten each piece into rectangle. Wrap in plastic and refrigerate at least 1 hour.
• Filling:.
• Finely grind almonds in processor. Add almond paste, butter, 2 tablespoons sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and refrigerate 1 hour.
• Position rack in center of oven and preheat to 400°F Roll out pastry rectangle on lightly floured surface to 13x15 inch rectangle. Trim to 12 inch square. Cut into sixteen 3 inch squares. Place 1 teaspoon filling 1/2 inch from 1 corner to 1 pastry square. Beginning at same corner, roll corner of dough tightly over filling and continue rolling as for jellyroll. Pinch ends firmly to seal in filling. Gently shape into crecent. Place crescent on large baking sheet. Repeat with remaining dough squares and filling. Roll, cut, fill and shape remaining pastry rectangle. Bake until golden brown, about 20 minutes. Cool slightly.
• While pastries are still warm, brush lightly with remaining 2 tablespoons orange blossom water. Turn pastries 1 at a time in powdered sugar to coat. Transfer to rack and cool completely.
• Store in airtight container at room temperature.