Orange Cream Pastries: A Citrusy Culinary Delight

Orange Cream Pastries: A Citrusy Culinary Delight
The Sweet Story Behind Orange Cream Pastries
Imagine biting into a delicate pastry that bursts with the bright, zesty essence of fresh oranges, wrapped in a tender, flaky crust dusted with powdered sugar. These Orange Cream Pastries are more than just a dessert—they’re a celebration of citrusy joy that transforms simple ingredients into an extraordinary culinary experience.

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Born from the love of traditional European baking and the vibrant flavors of sun-ripened oranges, this recipe is a testament to the magic that happens when simple ingredients are crafted with care and creativity. Perfect for afternoon tea, family gatherings, or those moments when you crave a touch of sweet comfort.

Ingredients
For the Pastry Dough
Flour: 300 grams (2 1/2 cups / 10.5 oz)
Salt: A pinch
Baking Powder: 1/2 teaspoon (2.5 ml)
Vanilla Sugar: 1 teaspoon (5 ml)
Butter: 100 grams (1/2 cup / 3.5 oz), room temperature
Yogurt: 150 grams (2/3 cup / 5.3 oz)
Egg: 1 large
For the Orange Cream Filling
Oranges: 2 whole (about 450 grams / 1 lb)
Sugar: 100 grams (1/2 cup / 3.5 oz)
Cornstarch: 30 grams (1/4 cup / 1 oz)
Step-by-Step Cooking Instructions
Prepare the Dry Ingredients
Sift flour into a large mixing bowl
Add salt and baking powder
Mix thoroughly to ensure even distribution
Create the Pastry Base
Cut butter into small pieces
Add butter to the flour mixture
Use your fingertips to work the butter into the flour
Continue until the mixture resembles coarse breadcrumbs
Form the Dough
Beat the egg in a separate small bowl
Add beaten egg to the flour mixture
Pour in yogurt and vanilla sugar
Knead the dough until it becomes smooth and stops sticking to the bowl
Cover the dough and let it rest for 30 minutes at room temperature
Prepare the Orange Cream Filling
Zest one orange, set zest aside
Peel both oranges
Cut oranges into pieces
Blend orange pieces until smooth
Transfer blended orange to a saucepan
Add orange zest, sugar, and cornstarch
Cook over medium heat, stirring constantly
Continue cooking until the cream thickens completely
Remove from heat and let cool completely
Assemble the Pastries
Divide the dough into four equal parts
Shape each part into a ball
Roll out each ball into a thin crust
Cut each crust into eight triangular pieces
Place a small amount of chilled cream at the base of each triangle
Fold and roll up each pastry
Baking

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