Page 164 - 18-24 Sept 19, 21

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Fruit-Filled

Tartlets (Big-Batch)

wraps Yom Tov Pastries

INGREDIENTS DIRECTIONS

Dough I Prepare the Dough
1/2 pound margarine Knead ingredients for desired dough
4 eggs until smooth.
1 cup sugar
1 teaspoon baking powder Refrigerate for two hours or longer.
4 cups Mishpacha Flour Roll out dough to 3/8-inch thickness. Cut
2 teaspoons vanilla sugar to size of tart shells.
1/2 teaspoon salt
1/2 cup orange juice 3ODFH WZR WHDVSRRQV RI GHVLUHG ¿OOLQJ LQ
center. Decorate with lattice work.
Dough II
3 cups Flour Bake at 350 degrees Fahrenheit for 25
1 cup sugar to 30 minutes until delicately browned.
1 teaspoon baking powder
5 ounces margarine Prepare the Filling
Combine all ingredients in a three-quart
4 egg whites or 3/4 cup Egg saucepan and bring to a boil.
Whites
2 teaspoons vanilla extract &RRN RYHU ORZ KHDW IRU ¿YH PLQXWHV RU
until thickened.
Filling I
2 cans Cherry Pie Filling

Filling II
3 cups slices strawberries
1 cup blueberries
1/2 cup sugar
2 tablespoons Flour

Sep 15 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-9