Orange Sticks
Delicate puff pastry sticks filled with a sweet and tangy orange cream. Lemon sticks and Palm Leaves variations are also included.
Ingredients
- 1 sheet (14.1 oz) Puff pastry (Or plain pastry)
- 1 teaspoon Orange zest (For orange filling)
- 2 tablespoons Orange juice (For orange filling)
- 1 cup Powdered sugar (For orange filling)
- 1 tablespoon Unsalted butter, softened (For orange filling)
- 1 teaspoon Lemon zest (For lemon filling)
- 2 tablespoons Lemon juice (For lemon filling)
- 1 cup Powdered sugar (For lemon filling)
- 1 tablespoon Unsalted butter, softened (For lemon filling)
- 1 cup Powdered sugar (For palm leaves)
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Instructions
- 1Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to about 1/8 inch (3mm) thickness.
- 2Cut the pastry into strips approximately 5 inches (12.5 cm) long and 1 inch (2.5 cm) wide.
- 3Place the strips on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until golden brown.
- 4In a bowl, combine the softened butter, powdered sugar, orange zest, and orange juice. Mix until smooth and creamy.
- 5Once the pastry strips have cooled, spread the orange filling on one strip and top with another strip to create a sandwich.
- 6In a bowl, combine the softened butter, powdered sugar, lemon zest, and lemon juice. Mix until smooth and creamy.
- 7Once the pastry strips have cooled, spread the lemon filling on one strip and top with another strip to create a sandwich.
- 8Roll out remnants of puff pastry to 1/8 inch thick. Sprinkle half the surface with powdered sugar, fold, press edges together, pat and roll out, using sugar for dredging board; repeat three times. After the last rolling fold four times. The pastry should be in long strip one and one-half inches wide. From the end, cut pieces one inch wide; place on baking-sheet, broad side down, one inch apart, and separate layers of pastry at one end to suggest a leaf. Bake eight minutes in hot oven; these will spread while baking.
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