Hoosier Pastries

Meg shared an old family recipe today. Sounds like it may be a secret recipe! Thanks for sharing Meg! ~Pam

This is a recipe from my childhood. Such memories! My friend Helen and I used to make them often when we were in junior high. I made them a few times when our kids were young, however Hannah doesn't remember them. :-/ Susan does though. So it's been a long time! I made them Friday, and they were exactly as I remembered. Joe and Hannah think they're delicious too. They're messy to make, but fun. And they're not the prettiest dessert, but I love 'em! Hannah googled Hoosier pastries and came up with nothing. So, I have no idea where this recipe came from, other than from my mom. I did grow up in Indiana, after all. ;-)

Hoosier Pastries

1 pkg dry yeast (2 1/4 t)

1/4 c warm water

1 T sugar, added to yeast/water mixture

3 c flour

1/4 c sugar

1/2 t salt

2 sticks butter

3 egg yolks

3 egg whites, whipped

1/4 t almond extract

1/2 t vanilla

3/4 c sugar

1/2 c finely chopped nuts (I use pecans)

For the dough, mix by hand or by mixer. Combine the yeast, warm water, and 1 T of sugar, and let it sit while you continue: Combine the 3 c flour, 1/4 c sugar, and salt. Add the butter and mix well. Add yolks and yeast mixture and blend well. Divide the dough in half, and roll one half out on a sugar-sprinkled board until it's about 9" x 18".

Make the filling: whip the egg whites until white and fluffy, and add the next 4 ingredients. Pour half the filling on the 9" x 18" dough, leaving an inch margin around edges. Roll up from the long side. Cut 3/4 inch slices (I use dental floss) and place each piece gooey side up on an ungreased cookie sheet. If any filling oozes out (and it will!), spoon it up and drop on the tops of the pastries. Space them like you would cookies: they rise a little. Do the same with the other half of the dough and the rest of the filling.

Bake at 325 for 15-20 minutes, until golden brown around edges. I think they taste best at room temperature, but warm is good too. Enjoy! :-)