The Sweet Story Behind Orange Cream Pastries
Imagine biting into a delicate pastry that bursts with the bright, zesty essence of fresh oranges, wrapped in a tender, flaky crust dusted with powdered sugar. These Orange Cream Pastries are more than just a dessert—they’re a celebration of citrusy joy that transforms simple ingredients into an extraordinary culinary experience.
Born from the love of traditional European baking and the vibrant flavors of sun-ripened oranges, this recipe is a testament to the magic that happens when simple ingredients are crafted with care and creativity. Perfect for afternoon tea, family gatherings, or those moments when you crave a touch of sweet comfort.
Ingredients
For the Pastry Dough
- Flour: 300 grams (2 1/2 cups / 10.5 oz)
- Salt: A pinch
- Baking Powder: 1/2 teaspoon (2.5 ml)
- Vanilla Sugar: 1 teaspoon (5 ml)
- Butter: 100 grams (1/2 cup / 3.5 oz), room temperature
- Yogurt: 150 grams (2/3 cup / 5.3 oz)
- Egg: 1 large
For the Orange Cream Filling
- Oranges: 2 whole (about 450 grams / 1 lb)
- Sugar: 100 grams (1/2 cup / 3.5 oz)
- Cornstarch: 30 grams (1/4 cup / 1 oz)
Step-by-Step Cooking Instructions
- Prepare the Dry Ingredients
- Sift flour into a large mixing bowl
- Add salt and baking powder
- Mix thoroughly to ensure even distribution
- Create the Pastry Base
- Cut butter into small pieces
- Add butter to the flour mixture
- Use your fingertips to work the butter into the flour
- Continue until the mixture resembles coarse breadcrumbs
- Form the Dough
- Beat the egg in a separate small bowl
- Add beaten egg to the flour mixture
- Pour in yogurt and vanilla sugar
- Knead the dough until it becomes smooth and stops sticking to the bowl
- Cover the dough and let it rest for 30 minutes at room temperature
- Prepare the Orange Cream Filling
- Zest one orange, set zest aside
- Peel both oranges
- Cut oranges into pieces
- Blend orange pieces until smooth
- Transfer blended orange to a saucepan
- Add orange zest, sugar, and cornstarch
- Cook over medium heat, stirring constantly
- Continue cooking until the cream thickens completely
- Remove from heat and let cool completely
- Assemble the Pastries
- Divide the dough into four equal parts
- Shape each part into a ball
- Roll out each ball into a thin crust
- Cut each crust into eight triangular pieces
- Place a small amount of chilled cream at the base of each triangle
- Fold and roll up each pastry
- Baking
- Preheat oven to 180°C (350°F)
- Line a baking dish with parchment paper
- Arrange pastries on the prepared baking sheet
- Bake for 30-35 minutes until golden brown
- Remove from oven
- Sprinkle generously with powdered sugar
Nutritional Information
Serving Size: 2-3 pastries
- Calories: 250-300
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fat: 10-12g
- Fiber: 1-2g
- Vitamin C: 30-40% of daily value
Preparation Time: 45 minutes Resting Time: 30 minutes Cooking Time: 30-35 minutes Total Time: Approximately 1 hour 45 minutes Servings: 12-16 pastries
Pro Cooking Tips and Tricks
- Dough Consistency: Ensure butter is at room temperature for easier mixing
- Cream Thickening: Stir constantly to prevent burning and ensure smooth consistency
- Rolling Technique: Use a light touch when rolling out dough to keep pastries tender
- Cooling is Key: Allow orange cream to cool completely to prevent soggy pastries
- Powdered Sugar: Dust just before serving for the freshest presentation
Recipe Variations and Substitutions
- Citrus Twist: Replace oranges with tangerines or blood oranges for different flavor profiles
- Dairy-Free Option: Use coconut yogurt and plant-based butter
- Gluten-Free Version: Substitute wheat flour with a gluten-free flour blend
- Flavor Variations: Add a touch of cinnamon or cardamom to the cream
- Less Sweet: Reduce sugar in the filling for a more tart experience
Frequently Asked Questions
Q1: Can I make the pastry dough in advance? A: Yes! Prepare the dough up to 24 hours ahead and store in the refrigerator. Let it come to room temperature before rolling.
Q2: How do I store these pastries? A: Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days.
Q3: Can I freeze the unbaked pastries? A: Absolutely! Assemble pastries, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to baking time.
Q4: My cream didn’t thicken. What went wrong? A: Ensure you cook the cream on medium heat and stir constantly. Cornstarch needs heat and constant movement to thicken properly.
Q5: Can I use bottled orange juice instead of fresh oranges? A: Fresh oranges are recommended for the best flavor, but you can use bottled juice in a pinch. Just ensure it’s pure orange juice with no added sugar.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for 1-2 days
- Refrigeration: Will keep for up to 4 days
- Freezing: Can be frozen for up to 1 month
- Reheating: Warm in oven at 160°C (320°F) for 5-7 minutes
- Advance Prep: Dough and cream can be made a day ahead
Indulge in these delightful Orange Cream Pastries—a perfect blend of zesty flavor and tender, flaky goodness!