AuthorRetroRuth
From Campbell's Test Kitchen, 1960
Tested Recipe!
[cooked-sharing]
In a large bowl, dissolve yeast as directed on roll mixes, using one half the total amount of water. Prepare mixes as directed on package, substituting can of soup for remaining water, adding sugar and almond extract. Let rise until doubled.
Shape into 16 four-inch circles; place on 2 lightly greased large cookie sheets. Let rise until doubled.
Meanwhile, combine the remaining ingredients. Make a slight indentation in each circle; spoon about ¼ cup of fruit mixture on each indentation.
Bake at 375 degrees for 25 minutes or until golden brown. Makes 16 pastries. Baked pastries may be frozen.
Ingredients
Directions
In a large bowl, dissolve yeast as directed on roll mixes, using one half the total amount of water. Prepare mixes as directed on package, substituting can of soup for remaining water, adding sugar and almond extract. Let rise until doubled.
Shape into 16 four-inch circles; place on 2 lightly greased large cookie sheets. Let rise until doubled.
Meanwhile, combine the remaining ingredients. Make a slight indentation in each circle; spoon about ¼ cup of fruit mixture on each indentation.
Bake at 375 degrees for 25 minutes or until golden brown. Makes 16 pastries. Baked pastries may be frozen.
