Pillow Puff with Fig and Pear Filling


1 package dry yeast
1/4 cup warm water
1/3 cup butter
1/4 cup sugar
1 teaspoon salt
1/2 cup milk, scalded
2 eggs, beaten
1 teaspoon grated lemon zest
3 cups flour, sifted
Fig and Pear Filling (recipe follows)
1 egg white, slightly beaten
Cream Cheese Topping (recipe follows)


Dissolve the yeast in the warm water and set aside to proof. Put the butter, sugar, and salt in a large bowl and pour in the scalded milk. Cool. Add the beaten eggs, lemon zest, and 1 cup of the flour. Beat well. Stir in the dissolved yeast and remaining flour. Cover and refrigerate overnight.
Prepare the Fig and Pear Filling. Preheat oven to 400 degrees F. Working on a well-floured surface and keeping your hands and the rolling pin well floured, roll the dough out to ⅛ inch thick and cut into 4-inch squares. Put about 1 tablespoon of the filling in each square and fold the four corners into the center, pinching them together tightly to form a little “pillow.” Place the pillows on a buttered cookie sheet and brush with the beaten egg white. Bake 10-12 minutes or until well browned. Remove from the oven and cool 10 minutes. Top each pillow with 1 teaspoon of Cream Cheese Topping.

Fig and Pear Filling

Cream Cheese Topping


Makes 1 dozen.

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