Puff Pillow Buns Recipes

PUFF PASTRY PILLOWS

Steps:

• Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.

PUFF PILLOW BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, lemon extract, eggs and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; gently knead for 2-3 minutes. Place in a greased bowl, turning once to greased top. Cover and refrigerate for 2 hours or overnight., Punch dough down. Turn onto a floured surface; divide into four portions. Roll one portion into a 9-in. x 6-in. rectangle (refrigerate remaining portions until ready to roll out). Cut into 3-in. squares., In a small bowl, beat the cream cheese, milk and vanilla until smooth. Place about 2 teaspoons filling in the center of each square. Moisten corners with water; bring over center of filling and pinch corners tightly in center. Repeat with remaining dough and filling. , Place seam side up 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; spread over warm buns.