Nov 07, 2012 08:11PM
● By Anonymous
Makes 12 tarts
3 1/2 to 4 cups all-purpose flour
1/4 cup sugar
1 envelope Fleischmann’s Active Dry or RapidRise Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup butter or margarine
1/4 cup water
Cranberry Filling (recipe follows)
Powdered Sugar Icing, optional (recipe follows)
Combine 1 1/2 cups flour, sugar, undissolved yeast and salt in a large bowl.
Heat milk, butter and water until very warm (120°F to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
from refrigerator. Punch dough down. Remove dough to lightly floured surface. Roll to 21 x 12-inch rectangle.
Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form tarts; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Bake at 400°F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove tarts from baking sheets; let cool on wire racks. Drizzle tarts with Powdered Sugar Icing, if desired.
Cranberry Filling: Combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel in a medium saucepan; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
Sugar Frosting: Combine 1 cup powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon Spice Islands Pure Vanilla Extract in a bowl. Stir until smooth.