We just returned home from a lovely vacation to New York, London, and northern Wales. Spring is such a nice time to travel; the world is colorful and bright. Even on the rainiest of days, the yellow daffodils swayed in the wind, and the bright orange tulips shone like the sun.
One of my favorite days on our journey was spent hiking along the coast around Portmerion in northern Wales. Our walk took us up to the top of a huge cliff overlooking the Cardigan Bay in the Irish Sea where we enjoyed amazing views of sunlit waters and sand dunes.
As we descended through the forest, something bright pink caught my eye. I turned to see a path, illuminated in sunshine, completely covered in petals that had fallen from the tree above. It looked as though the scene was set for a bride to walk down to meet her betrothed.
Our hike ended in the center of the village of Portmerion where the gardens are filled with a rainbow of colorful flowers including the largest tulips I've ever seen.
All that beauty inspired me to create these daisy pastries which would make perfect treats for Mother's Day, a bridal shower, or spring.
Daisy Pastries (makes 2)
2 rolls of refrigerated pie dough or make your favorite pie crust recipe
filling - Nutella, cream pie filling, curd, or jam
egg wash (1 egg mixed with a splash of water)
1/2 - 2/3 cup vanilla frosting
food coloring - yellow and green or pink and green
parchment paper lined baking sheet
egg shaped cookie cutter 2 1/4" wide by 3 1/2" long
2 1/4" round cookie cutter
knife or pizza wheel
pastry brush or food only paint brush
Unroll pie dough onto a work surface. The dough will measure 11". Use a rolling pin to roll the circle out to about 12". This will thin out the dough enough that when you sandwich two layers of dough together your pastry will not be too thick. Use the cookie cutters and a knife or pizza wheel to cut out 10 eggs, 2 circles, 1 stem, and 2 leaves out of each of the pie crusts. Each pie crust makes enough for one daisy.
Spoon about a tablespoon of your preferred filling in the center of half of the egg shaped and round dough pieces. Spread the filling out leaving a 1/4"-1/2" boarder. I used lemon curd (so good), Nutella (yum), raspberry jam (tasted good, but a lot oozed out during the baking process), and caramelized banana fruit-tart filling (my absolute favorite.)
Use a small pastry brush (or food only paint brush) to brush egg wash onto the pie dough all around the filling. Lay another dough piece onto top of each of the filled pieces. Press down all around the edges of the dough to seal the two dough pieces together. You'll want to make sure you have a good seal all around the edges.
Set your filled dough pieces on a parchment paper lined baking sheet. Brush with egg wash. Place the stem on the sheet and brush with egg wash. Add one leaf on either side of the stem and brush with egg wash. Refrigerate for 30 minutes.
Meanwhile preheat oven to 400 degrees Fahrenheit.
Bake for 9-10 minutes. Remove baking sheet and use a spatula to remove the stem. Return baking sheet to oven and continue to bake the filled dough pieces for 4-8 more minutes, until golden brown. Allow everything to cool completely.
Divide your vanilla frosting and put 2/3 in one small bowl and the other 1/3 in another. Heat in microwave just to melt it so it is very thin, 5-10 seconds. Stir yellow or pink food coloring into the first bowl and green into the other. Frost the egg shaped pastries with yellow or pink and the round pastry and the stem with green. Arrange the pieces into a daisy on a serving platter or cutting board. Serve.
If you make this ahead of time, you can leave your pastries on the cutting board or serving platter for several hours. To keep longer, store un-frosted pastries in an air tight container. Frost before serving.
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Items used to make this recipe that are available on Amazon.com