Cajun Lemon Sweet Dough Pies

Cajun Lemon Sweet Dough Pies Recipe: A Flavorful Vegetarian Treat

Region / culture: USA | Preparation time: 3 hours | Cooking time: 15 minutes | Servings: 12 |

Vegetarian diet

Introduction

Cajun Lemon Sweet Dough Pies are a delicious and unique dessert that combines the flavors of sweet dough with a tangy lemon filling. These hand pies are perfect for a special occasion or just as a sweet treat to enjoy any time.

History

This recipe has its roots in Cajun cuisine, which is known for its bold flavors and unique combinations of ingredients. The combination of sweet dough and lemon filling creates a perfect balance of sweetness and tartness that is sure to please your taste buds.

Ingredients

Sweet Dough

5 cups all-purpose flour
2 tsp baking powder
0.5 tsp salt
0.5 cup unsalted butter, softened
0.25 cup vegetable shortening
1.5 cups granulated sugar
2 large eggs
0.67 cup milk
1 tsp vanilla extract

Filling

0.5 cup granulated sugar
2 tbsp cornstarch
0.13 tsp salt
0.5 cup water
0.25 cup milk
2 large egg yolks
2 tsp unsalted butter
0.25 cup fresh lemon juice
1 tsp grated lemon zest

How to prepare

Make sweet dough

Sift together flour, baking powder, and salt into a bowl.
In the bowl of a standing electric mixer, beat butter, shortening, and sugar until light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Also beat in milk and vanilla extract (the batter will appear curdled).
With the mixer on low speed, beat in the flour mixture gradually until it forms a dough.
Divide the dough in half and shape each piece into a disk.
Wrap the dough in plastic wrap and chill it until firm, approximately 3 hours.
Cut twenty-four 6-inch squares of wax paper.
Roll out one piece of dough between two sheets of plastic wrap into a 12-inch round (about 0.13 inch thick).
Using a 5-inch round cutter, cut out 6 rounds. Place each round between two squares of wax paper and stack them on a baking sheet.
If the dough becomes too soft to work with, transfer it to a baking sheet and chill it until firm.
Roll out and cut the remaining piece of dough in the same manner. Place the rounds between the remaining squares of wax paper and stack them on a baking sheet.
Chill the rounds until firm and carefully wrap each stack with plastic wrap to prevent drying.
The dough can be made 1 day ahead and chilled.

Make filling

In a heavy saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water and milk until the cornstarch is dissolved.
In a bowl, whisk together the egg yolks.
Cook the milk mixture over moderate heat, whisking, until it comes to a boil.
Gradually whisk about 0.5 cup of the hot milk mixture into the yolks, then whisk the yolk mixture into the remaining hot milk mixture.
Bring the custard to a slow boil, whisking, for 1 minute. Remove the pan from heat and whisk in butter, lemon juice, and zest until the butter is melted.
Cover the surface of the filling with plastic wrap.
The filling can be made 1 day ahead and chilled.
Do not stir the filling or it will break down.
Preheat the oven to 375°F and lightly butter 2 baking sheets.
Discard the top square of wax paper from 1 dough round and spoon 1 tbsp of filling onto the center of the round.
Using the wax paper, fold the dough over to form a half circle, enclosing the filling, and press the edges together lightly.
Transfer the pie to a baking sheet, discarding the paper, and crimp the edge with a fork.
Prick the pie with a fork once. Make 11 more pies with the remaining dough rounds and filling.
Bake the pies in 2 batches in the middle of the oven for 15 minutes, or until golden brown around the edges (the dough will crack open slightly), and transfer them to racks to cool.
The pies can be made 4 hours ahead and chilled, covered.
Serve the pies chilled or at room temperature (do not let the pies stand for more than 30 minutes at room temperature).

Variations

Try using different citrus fruits, such as lime or orange, in place of the lemon for a unique flavor twist.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy kick.

Cooking Tips & Tricks

Make sure to chill the dough before rolling it out to ensure it is easy to work with.

- Be careful not to overfill the pies, as the filling may leak out during baking.

- Prick the pies with a fork before baking to allow steam to escape and prevent them from bursting open.

- Serve the pies chilled or at room temperature for the best flavor and texture.

Serving Suggestions

Serve Cajun Lemon Sweet Dough Pies with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Rolling out the dough between sheets of wax paper makes it easier to handle and prevents sticking.

- Folding the dough over the filling and crimping the edges with a fork helps seal the pies and create a decorative finish.

Ingredient Substitutions

If you don't have vegetable shortening, you can use all butter in the sweet dough.

- You can use store-bought pie dough in place of making your own sweet dough for a quicker option.

Make Ahead Tips

Both the sweet dough and the filling can be made ahead of time and chilled until ready to assemble and bake the pies.

Presentation Ideas

Serve Cajun Lemon Sweet Dough Pies on a platter with a dusting of powdered sugar for a simple and elegant presentation.

Pairing Recommendations

Pair Cajun Lemon Sweet Dough Pies with a hot cup of coffee or tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Cajun Lemon Sweet Dough Pies contains approximately 250 calories.

Carbohydrates

Each serving of Cajun Lemon Sweet Dough Pies contains approximately 40 grams of carbohydrates.

Fats

Each serving of Cajun Lemon Sweet Dough Pies contains approximately 10 grams of fats.

Proteins

Each serving of Cajun Lemon Sweet Dough Pies contains approximately 3 grams of proteins.

Vitamins and minerals

Cajun Lemon Sweet Dough Pies are a good source of vitamin C from the lemon juice and zest.

Alergens

This recipe contains dairy (butter, milk, eggs) and wheat (flour), which may be allergens for some individuals.

Summary

Cajun Lemon Sweet Dough Pies are a delicious dessert option that provides a balance of carbohydrates, fats, and proteins. They are also a good source of vitamin C.

Summary

Cajun Lemon Sweet Dough Pies are a delicious and unique dessert that combines the flavors of sweet dough with a tangy lemon filling. With a balance of sweetness and tartness, these hand pies are sure to be a hit at your next gathering.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Cajun Lemon Sweet Dough Pies. It was a warm summer day, and I was visiting my dear friend Lorraine in Louisiana. We were sitting on her porch, sipping sweet tea and chatting about life when she suddenly disappeared into the kitchen.

I could hear the clinking of pots and pans as she rummaged through her cupboards. Moments later, she emerged with a plate piled high with the most delicious-looking pastries I had ever seen. They were golden brown, with a sweet lemon filling peeking out from the flaky crust. My mouth watered at the sight.

Lorraine grinned as she handed me a pie and said, "Try one of my Cajun Lemon Sweet Dough Pies. They're a family recipe passed down for generations."

I took a bite and was immediately transported to flavor heaven. The tangy lemon filling mixed perfectly with the buttery sweet dough, creating a symphony of flavors in my mouth. I knew then and there that I had to learn how to make these pies.

Lorraine saw the look of determination in my eyes and chuckled. "I'll teach you the recipe, but you have to promise me one thing – you'll keep it a secret and only share it with those you trust."

I eagerly agreed, and over the next few days, Lorraine taught me the ins and outs of making Cajun Lemon Sweet Dough Pies. She showed me how to make the dough from scratch, emphasizing the importance of using real butter and taking the time to let it rest and chill. She then taught me how to make the lemon filling, instructing me to use fresh lemons for the best flavor.

As we worked together in her cozy kitchen, I listened intently as Lorraine shared stories of her grandmother teaching her the recipe and how she had adapted it over the years to make it her own. I could feel the love and tradition behind each step, and it only deepened my appreciation for this special recipe.

After several hours of baking, the pies were finally ready. The aroma of butter and lemon wafted through the kitchen, making my stomach growl in anticipation. Lorraine placed a piping hot pie in front of me, and I eagerly dug in.

The first bite was just as heavenly as I remembered. The flaky crust melted in my mouth, giving way to the tangy sweetness of the lemon filling. It was pure bliss, and I knew that this recipe would become a staple in my own kitchen for years to come.

As I bid farewell to Lorraine and Louisiana, she pressed a handwritten recipe card into my hand. "Keep this close and keep the tradition alive," she said with a wink.

And so, I returned home with the secret recipe for Cajun Lemon Sweet Dough Pies tucked safely in my apron pocket. Over the years, I have made these pies for countless family gatherings, potlucks, and special occasions. Each time, they are met with rave reviews and requests for the recipe.

I smile as I remember that warm summer day in Louisiana, sitting on Lorraine's porch and discovering the magic of Cajun Lemon Sweet Dough Pies. It's a memory I will cherish forever, just like the recipe itself. And as I pass it down to future generations, I know that the tradition will live on, bringing joy and deliciousness to all who taste it.