Strawberry Pastries

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 teaspoon plus 1/4 cup sugar, divided
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 6 tablespoons shortening
• 1 teaspoon salt
• 1 egg
• 3-1/4 to 4 cups all-purpose flour
• 1/4 cup sugar
• 1-1/2 teaspoons quick-cooking tapioca
• 1/2 cup frozen sliced sweetened strawberries with juice, thawed
• 1/2 teaspoon lemon juice
• Melted butter
• 2 tablespoons shortening
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 teaspoons milk

1. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, shortening, salt, egg, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours or overnight.
2. For filling, combine sugar and tapioca in a small saucepan; add strawberries. Let stand for 5 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the lemon juice. Cool.
3. Punch down dough; divide in half. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut into 2-in. squares. Spoon about 1/2 teaspoon of filling into the center of each square. Bring two opposite corners together over center of filling; pinch to seal. Place 2 in. apart on greased
4. . Cover and let rest for 15 minutes.
5. Bake at 425u0b0 for 8-10 minutes or until golden brown. Remove to wire racks. Brush with melted butter; cool. For icing, in a small bowl, cream shortening and butter until light and fluffy. Gradually beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastries.

active dry yeast, warm water, sugar, milk, shortening, salt, egg, allpurpose, sugar, tapioca, lemon juice, butter, shortening, butter, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/strawberry-pastries/ (may not work)