Mini Orange Pochettes by Melissa D Arabian
Delight your taste buds with these Mini Orange Pochettes by Melissa D'Arabian, a perfect fusion of buttery, flaky pastry and vibrant citrus flavor. These bite-sized pastries are filled with a fragrant orange sugar mixture, created from freshly grated zest, making every mouthful a burst of sunshine. With a short prep time of just 20 minutes, these elegant treats come together effortlessly and are baked to golden perfection in under 15 minutes. Perfect for entertaining or a sweet snack, these pochettes are finished with a light dusting of powdered sugar for an irresistible touch. Serve them warm or at room temperature as a show-stopping addition to brunch spreads or afternoon tea. Whether you're a seasoned baker or a pastry novice, this recipe promises to wow with its simplicity and elevated flavor. Make these mini orange gems today for a dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 teaspoons Salt
- 1 cup Unsalted butter (cold, cut into cubes)
- 4 tablespoons Ice water
- 3 teaspoons Orange zest
- 0.25 cup Granulated sugar
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to overwork the dough.
Turn the dough out onto a clean surface and shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, mix the orange zest and granulated sugar in a small bowl to create the orange sugar filling.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough out to about 1/8-inch thick. Use a round cookie cutter (approximately 3 inches in diameter) to cut out circles of dough.
Place about 1/2 teaspoon of the orange sugar filling in the center of each dough circle. Fold each circle in half to form a half-moon shape and press the edges together with a fork to seal.
Arrange the pochettes on the prepared baking sheet. Brush the tops with the beaten egg to promote browning.
Bake in the preheated oven for 12-15 minutes, or until the pochettes are golden brown.
Remove from the oven and allow to cool slightly. Dust with powdered sugar before serving, if desired.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 58.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 121 mg | 9% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
