This was actually something I made up to use leftover frosting, but I think it turned out really well. It all started when I decided to make some delicious meringue type frosting for a key lime pie I made, the recipe will come later for that. At first I was only going to make half a batch of the frosting, but when I whipped up my eggs, it just didn’t look like very much so I decided to make the whole batch, and when I started mixing everything together I really ended up with a lot of frosting. Since it’s the most yummy frosting in the world I didn’t want to waste it, so I created this treat.
There are two separate recipes involved here.
- 1-1/4 cup flour
- 1/2 cup butter
- some salt
- 1 TBSP sugar
- 1/4 cup ice water
This part takes a little time, time in waiting, but not time in actually preparing. Stir the flour, salt and sugar together. I say some salt, but you really don’t have to use any if your butter is salted. If you butter is salted you need to use salt. Then cut the butter into the flour mixture.
There are several ways to get your butter combined with your flour. I have heard people can do this in a food processor, hooray for them, I don’t have a food processor. You can use a pastry blender, it’s not really a blender ok, two forks, or you hands. I generally go with my washed hands. I don’t have a pastry blender either and using the forks is more times a pain rather than actually helping, but it’s your choice. To soften up half a pound of butter, or 1/2 cup, heat it in the microwave for 15 seconds if you don’t want to let it sit out at room temperature a.k.a. you don’t want to wait for it to get soft.
Your mixture is going to look crummy after you have it combined, and no that isn’t an insult, that is how it’s supposed to look. Mix a tablespoon of water in at a time. Do this until the dough comes together and stays together. You may not need all 4 TBSPs of the water. Once your dough is all in a ball, put it in the fridge. Leave it in there for about an hour. In the mean time you can make your frosting.
Hazelnut Lime Meringue Frosting
- 2 egg whites
- 3/4 cup sugar
- 2 TBSP water
- 1 TBSP hazelnut syrup
- 1 TSP + 1/2 TSP lime juice
This is half of what the original recipe makes. You aren’t going to need the whole batch for the pastries. If you want to make double the pastries just double the frosting.
In a clean bowl beat the egg whites at medium high-speed until soft peaks form. Set aside.
In a pot put the sugar and water. Bring it to a boil on high. Do not under any circumstance let this boil over. This is candy, it will stick and you will never get it off your stove. Sugar also burns by the way, so you might set your stove on fire, so no boiling over. You’re going to stir it until all the sugar is dissolved. let it get kind of bubbly. When it coats the back of a wooden spoon and stays there you can take it off the heat.
Put the hazelnut syrup in the sugar. Now add about a tablespoon at a time to the egg whites and beat it in with the mixer. Repeating the process until it’s all in. Then add the lime juice and beat it in. The frosting is done.
Back to the pastry part. Take it out of the fridge. It’s going to be hard, no matter, stick it in the microwave for 25 seconds. It will be soft. Alternately you can let it soften at room temperature. Divide the dough into 10-12 balls.
Take your rolling-pin and roll out eat ball. They do not have to be perfect circles. Spray a cooking sheet with non-stick spray. Turn the edges over the top of all your little circles. Put on the cookie sheet. Sprinkle the pastries with sugar. Put in a 425 degree fahrenheit over for 8 minutes.
When the eight minutes are up, get your frosting. Poke holes in the bottom of each pastry with a fork. Put some frosting on each pastry in the middle. Use as much or as little as you want. Put back in the oven for three minutes. Same temperature. Once the three minutes are up, turn the pan and bake for another three minutes. Your frosting is going to have little spots where it was cooked and toasted, yum.
Then let them cool, or you could just eat them.
Most of the flavor comes from the frosting, but the pastry part tastes good too.