Orange Cream Pastries: A Citrusy Culinary Delight

Orange Cream Pastries: A Citrusy Culinary Delight
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!