Cajun Sweet Dough Recipes

LEMON CAJUN SWEET DOUGH PIES

Steps:

• Make sweet dough:
• Into a bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla (batter will appear curdled). With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough. Halve dough and form each piece into a disk. Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
• Cut twenty-four 6-inch squares of wax paper. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick). Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet. If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm. Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet. Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying. Dough may be made 1 day ahead and chilled.
• Make filling:
• In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved. In a bowl whisk together yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture. Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Filling may be made 1 day ahead and chilled. Do not stir filling or it will break down.
• Preheat oven to 375°F. and lightly butter 2 baking sheets.
• Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round. Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly. Transfer pie to baking sheet, discarding paper, and crimp edge with a fork. Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.
• Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).

SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES)

Steps:

• Dough:.
• In mixing bowl beat sugar and butter until light and fluffy.
• Add eggs and whichever flavorings you choose, mixing well.
• Combine baking powder and flour and slowly add to butter mixture beating until combined.
• Divide dough into two discs and wrap in waxed paper.
• Refrigerate for 2 hours.
• Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
• Cut 4" circles from dough.
• Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
• Fold over to create a semi-circle and gently press dough together to seal.
• Crimp edges using the tines of a fork.
• Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
• Cool on wire rack.
• Fillings:.
• Whichever filling you decide to use the steps are basically the same.
• Combine all ingredients except cornstarch and water.
• Cook over low heat for about 30 to 45 minutes.
• Combine cornstarch in cold water and add to filling mixture.
• Bring to a boil and cook 2-3 minutes or until slightly thickened.