Lemon Breakfast Pastries

With Creamy Milk Icing

Makes 12 Breakfast tarts

When Life Gives You Lemons, Turn Them Into Pastries!

INGREDIENTS

  • 1 can crescent dough sheet (If unable to find crescent dough, see recipe below)
  • 85gms cream cheese
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons sugar

DIRECTIONS

  1. Preheat oven to 350°.
  2. Line a cookie sheet with parchment paper.
  3. Slice dough at 12mm intervals and place dough circles on parchment paper.
  4. With a spoon or your thumb, make an indentation in the middle of each circle.
  5. In a small bowl mix together cream cheese, lemon juice and sugar.
  6. Fill each dough center with 1 tablespoon of the cream cheese mixture.
  7. Bake for 14-16 minutes until golden brown.
  8. Ice when slightly cool.

CRESCENT DOUGH

Ingredients
• Dry yeast (2 packets)
• Water (3/4 cup)
• 2 Large eggs (Beaten)
• Cubed shortening (1/4 cup)
• Cubed butter (1/3cup)
• Divided flour (Four cups)
• Sugar (1/2 a cup)
• Salt (1 teaspoon)
• Melted butter (1 tablespoon)

Directions for Crescent Dough
1. Take a big bowl and mix sugar (1 tablespoon) and yeast with warm water. Set it aside for next 10 minutes till it becomes foamy.
2. Take another bowl and mix the remaining sugar, flour (3 cups) and salt. Now stir some beaten eggs in foamy yeast, and then add butter and shortening. Add the flour mixture through dough hook and then add the remaining cup of flour into it and knead until it becomes smooth and elastic enough.
3. Take a greased bowl and place the dough in it and make sure the top of dough is greased in a consistent manner. Set it aside for 1-2 hours till it doubles in size.
4. To create crescents, divide the dough into two equal halves and then roll each half in a 30cm circle that is 6mm in thickness. Now take soft butter and spread it over the circles. Cut each circle into equal 16 wedges. Now roll each one of the wedges starting from the biggest end. Place them over the greased baking sheet and then curve to create crescents. Cover them up for next one hour till they double in size.

TO SERVE

Ice with an easy milk and powdered sugar icing. The mixture is 1/4 cup icing sugar with 1 tablespoon of milk or water. Beat until smooth and drizzle on pastries. Great with tea or coffee.