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Bright Butter Pastries

I like to make these pretty pastries for the holidays. They take some time but are worth every buttery bite!
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min.
  • Makes
    3 dozen


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 1/3 cup sugar
  • 2 large eggs
  • 1/8 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup cold butter
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • apple and cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons evaporated milk
  • 1/2 teaspoon vanilla extract


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 15 minutes.
  • Turn dough onto a lightly floured surface. Roll into an 18x15-in. rectangle. Cut 1/3 cup butter into small pieces. Dot dough with butter to within 1 in. of edges. Fold lengthwise into thirds, then widthwise into thirds, forming a 6x5-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Repeat the rolling, dotting with butter, folding and chilling two times.
  • Turn onto a lightly floured surface; divide dough in half. For fans, combine the brown sugar, walnuts and cinnamon; set aside. Roll one portion of dough into an 18x10-in. rectangle. Cut into eighteen 5x2-in. rectangles. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet; curve ends down to form crescent shape. With scissors, cut from outside edge to two-thirds of the way down toward opposite side at 1-in. intervals. Cover and let rise until doubled, about 1 hour.
  • For S-shaped rolls, divide other portion of dough into 18 pieces. Shape each piece into a 10-in. rope. Shape rope into an S-shape, then coil ends until they touch the center. Place 2 in. apart on greased baking sheet. Fill coil ends with 1-2 teaspoons pie filling. Cover and let rise until doubled, about 1 hour.
  • Bake at 375° for 8-10 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the glaze ingredients. Drizzle over rolls.
Nutrition Facts
1 each: 155 calories, 8g fat (4g saturated fat), 30mg cholesterol, 84mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 2g protein.
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